Informations supplémentaires
35 min.
|
700 kcal
|
easy
|
|
Printable version
1. Cook the sweet potatoes
Preheat the oven to 425°F. Bring a pot of water to a boil. Peel and cut the sweet potatoes into small cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 16-18 minutes.
2. Setup
Peel and cut the beets into small cubes.
3. Cook the quinoa
Add the quinoa and beets to the pot of boiling water. Cook 12-15 minutes. Drain. Rinse to cool.
4. Make the sauce
Whisk the Dijon mustard together with the honey, 1-2 tbsp of cider or wine vinegar and 1/4 2P | 1/3 3P cup of oil.
5. Plate your dish
Mix all the ingredients together with the sauce. Otherwise, serve everything in the center of the table and let everyone make their own bowl. Add salt and pepper to taste. Bon appétit!
180mlWhite Quinoa
2unitRed Beets
350gSweet Potato(es)
40gArugula
30gWalnuts
1unitGoat Cheese
1unitHoney
30mlDijon Mustard
What you need
sheet pan, pot, strainer, bowl, whisk
700 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
88g
29%
fat
28g
43%
cholesterol
28mg
9%
fiber
5g
20%
protein
28g
saturated
10g
50%
sodium
648mg
27%
sugar
14g
trans
0g