Root Veggie Flavor Bowl

Prep Time: 60 minutes

Yield: 10

Ingredients

• 1 bunch beet greens, washed
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 ½ tablespoons lemon juice
• ⅕ teaspoons salt
• 4 whole sweet potatoes, cubed
• 4 whole beets, cubed
• 2 tablespoons olive oil
• ⅓ cups olive oil
• ⅕ cups fresh lemon juice
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• ⅕ teaspoons salt
• ⅕ teaspoons ground black pepper
• 1 tablespoons fresh thyme
• 5 cups arugula
• 1 cups almonds
• 5 cups quinoa, cooked
• 5 cups pickled veggies (onions, radishes, carrots, etc.)

Instructions

1. Rough chop the beet greens and dice the stems. Keep them separated.
2. Heat the olive oil in a large pan over medium heat.
3. Add garlic and stems. Saute until stems are tender.
4. Add the rest of the ingredients and saute until the leaves have wilted (another 2-3 mins).
5. Preheat oven to 400 degrees.
6. Toss root veggies in olive oil and spread into a single layer on sheet pan(s).
7. Roast until tender (35-45 mins).
8. Whisk ingredients together.
9. Layer garlicky beet greens, root veggies, and all remaining ingredients except lemon dressing in bowl. Add lemon dressing at time of eating.

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