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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Chop the turnips and beets into pieces and roast.
2. Peel and cut the sweet potatoes into fries. Place alongside to roast.
3. Cook the quinoa.
4. Make the two different salad dressings.
5. Wash and dry the lettuce.
6. When the roasted beets & turnips are done, toss them with the cooked and dressed quinoa.
7. Serve the filling with a big pile of lettuce leaves, fries and dressing.
Based on one of my favorite food puns, these wraps are delightful vegan goodness. Packed with beets, turnips, quinoa, nuts and tons of flavorful, they playfully require the perfect pun. I used both red and yellow beets, just to mix it up, but that is hardly required. The red of course dyed everything, but if you simply use orange and gold beets, you will be able to see the turnips and other ingredients, too. For the greens, ideally use the beet or turnip tops, but if not available use kale, chard, collards, spinach or the best dark leafy greens you can find.
Sweet Potato fries have a bit more of a nutritional boost than their white potato counterparts. Roasting them brings out the natural sweetness, which makes these fries an extra lovely treat to eat.
Why do muffins get all the fun with this dazzling combination? This bright citrus poppy seed dressing will keep you supplied for several servings of salads. Fortunately, it lasts at least a week in the fridge. Make ahead and delight in playful simple salads all week.
