Creamy Balsamic Vinegar
Whisk together
1/4 cup of Liquid Gold med/robust extra virgin olive oil2 Tbsp LG Balsamic Vinegar. Almost any flavour would work here.
2 Tbsp Mayo or plain yogurt
1 Tbsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp minced garlic
Sea salt and ground pepper
Bowl
2 cups peeled and cubed beets
3 tsp olive oil
2 cups peeled and cubed sweet potatoes
1 small red onion, wedged
2 cups coarsely chopped kale, ribs removed
1/4 cup walnut or pecan pieces
2 cups hot cooked quinoa or brown rice
1/4 cups crumbled feta cheese
Preheat oven to 425F. Line baking sheet with parchment paper.
Toss beats in 1 tsp olive oil. Spread on sheet, roast for 15 mins.
Toss sweet potatoes in 1 tsp olive oil. Spread on sheet with beets and back, roast for 15 mins.
Toss kale with 1 tsp olive oil, work in with hands. Add to pan in single layer, sprinkle un oiled nuts and roast for 5 mins.
To assemble the bowl, place 1 cup quinoa in bottom of a serving bowl. Top with veggies, feta and nuts. Drizzle with Balsamic dressing. Serve warm.
**credit to "Yum and Yummer", Greta Podleski