Sweet Potato and Beet Salad
Sweet potato and beet salad make for a colorful and healthy side dish!
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
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
Cook the quinoa or other grain. Drain in a strainer and rinse.
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.
Toss together the potato, beets, quinoa, bell pepper, and onion; sprinkle with salt and pepper.
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.
Taste and adjust the seasoning, garnish with the chives and serve.