Preheat the oven to 200

Wash the beets and trim the tops. Wrap in tinfoil and roast in the oven for 30-40 minutes until the beet is fully cooked through. As soon as you can easily get a knife through it, it’s done. Remove from the oven and allow to cool completely. Once cooled, peel the beetroot and cut into slices. Once roasted, you can easily peel the beetroot with a knife by pulling the skin away from the beet.

While the beets are roasting, prepare the carrots and sweet potato. Arrange peeled and cut slices on a large baking sheet. Drizzle with olive oil and mix to coat. Sprinkle some salt and pepper. Roast for 30-40 minutes until the vegetables are cooked and starting to brown at the edges.

While the vegetables are roasting you can cook the quinoa if you haven’t done so and make the dressing.

To make the dressing, combine all the ingredients in a blender and blend until smooth. Add water to thin out as you need. Set aside.

Wash and shred the kale. I like to remove the stem and shred it into thin slices. Once shredded, add to a large bowl and add in half the dressing, massage into the kale to coat and let it sit for 5 minutes to marinade.

Add quinoa and roasted vegetables to the kale, toss and add the remaining dressing.

Serve immediately, or store in an airtight container for up to 3 days in the fridge.