Rustic Root Vegetables

For the moment I´m having a real obsession with root vegetables. They´re high in vitamins and minerals which have been absorbed from the ground, and they´re also a fantastic source of fiber! The two rood vegetables I added to this plate, simply are my all time favourites. This is such a great dish to make to treat yourself with some delicious food, and the best part is that it does not take that much effort to prep and make.

Rustic Root Vegetables

Serves two

2 medium sized beets 

1 medium sized sweet potato

some olive oil

1 cup black quinoa 

2 cups water

black bean hummus

Optional:

pizza crust (I used cauliflower pizza crust)

some alpha sprouts

Preheat the oven to 200°C / 400°F. Start by dicing the root vegetables into cubes. Heat some water in a casserole up to it´s boiling point and add in the beets. Let them boil for about 40 minutes until they are tender all the way through. Halfway through the cooking of the beets, have the sweet potato cubes onto a baking tray. Add some olive oil and place it in the oven for 20 minutes. Boil two cups water in another casserole and add in the quinoa. Let this boil for another 20 minutes, and drain it under cold water to make it more fluffy. Since I made cauliflower pizza the other day, I made an extra pizza crust and stored it in the freezer. If you chose to do the same, slice the crust into pizza slices and place it in a heated frying pan together with some olive oil. Serve by slathering on some black bean humus and adding some alpha sprouts. Place it all on a plate and enjoy this wonderful rustic bowl of root veggies and other goodness!