I did not grow up eating beets or sweet potatoes. As an adult, when I started cooking my own food I discovered both root vegetables. I fell in love with them immediately, but I have developed an extra-special fascination for sweet potatoes. I love how versatile they are. You can eat them cooked, steamed, boiled, fried, roasted or mashed. No matter which method you choose, they will turn out to be delicious.
I'm also impressed with the amount of benefits they have for our health. Sweet potatoes have and extremely high amount of vitamin B6, vitamin C, D and tons of minerals. If only my mom knew in all of the benefits we missed out when growing up!
This salad is perfect for early fall; it has roasted sweet potato, black beans and cooked quinoa. It is served warm with a spicy chipotle dressing. In every bite, the combination of flavors complement each other. The sweetness of the roasted sweet potatoes, the creaminess of the black beans and the freshness of the mixed greens merge with the spiciness of the dressing to create a very good bite.