Roasted beetroot, sweet potato and herby quinoa salad with feta and toasted pine nuts

Continuing on with our beetroot and feta cheese theme this salad is very simple but has all the sweet, salty and sour boxes ticked. you could also replace the sweet potato with butternut squash.

2 medium sized beetroots
1/2 sweet potato

250g quinoa
handful of chopped fresh herbs parsley and dill

2 tablespoons pomegranate molasses
squeeze lemon juice
tablespoon olive oil

crumbled feta
handful toasted pine nuts

Preheat the oven to 200 degrees celcius.

Peel and chop the beetroot and sweet potato into wedges, toss in olive oil and season with salt and pepper. If you fancy a little bit of spice you could add some cayenne pepper to the sweet potatoes.
Roast in the preheated oven until a knife slides in easily.

While the veg is in the oven cook the quinoa according to the packet instructions and toast the pine nuts in a dry pan, keep your eye on them and toss regularly as they burn very easily.

Once everything is ready to assemble simple mix the herbs into the quinoa and place on the plate, next mix the roasted veg with crumbled feta and pile on top of quinoa followed by the toasted pine nuts and finished off with the pomegranate molasses mixed with the squeeze of lemon juice and a tablespoon of olive oil.

Don't underestimate your little ones taste buds, the combination of sweet and sour is actually quite appealing to them.