Sweet Potato and Beet Salad

Sweet potato and beet salad make for a colorful and healthy side dish!

Yield: 4


  • 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw

  • 1 beet, chopped

  • 1 large or 2 medium (about 1 pound) sweet potatoes

  • Salt

  • 1 red bell pepper, cored, seeded, and diced

  • 1/4 cup minced red onion or shallot

  • Freshly ground black pepper

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic, sherry, or red wine vinegar

  • 1/4 cup minced fresh chives or parsley leaves


  1. Cook the quinoa or other grain. Drain in a strainer and rinse.

  2. Meanwhile, chop the sweet potato and beets and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water, covered, about 15 minutes until tender; drain well.

  3. Toss together the potato, beets, quinoa, bell pepper, and onion; sprinkle with salt and pepper.

  4. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste.

  5. Taste and adjust the seasoning, garnish with the chives and serve.