Beets and sweet potatoes take centre stage in this salad for all seasons! Quick-pickled boiled quail eggs and a maple-orange vinaigrette bring the acidity (along with some sweetness) that will make your tastebuds sing.
Preheat oven to 400°F degrees.
In a pot, bring white wine vinegar, water, salt and sugar to a simmer.
Add the grated beets and red onion.
Simmer for one minute, take off heat and cool.
Place in a jar and add the pickled quail eggs. Close jar and refrigerate. The longer the eggs sit in the pickling liquid, the more colour they will get.
Line two oven trays with parchment.
In a bowl, toss beets with 2 tbsp olive oil, 1 1/2 tsp salt and 1 1/2 tsp pepper making sure they are evenly coated.
In a separate bowl, toss diced sweet potato with 2 tbsp olive oil, 1 1/2 tsp salt and 1 1/2 tsp pepper, making sure it is evenly coated.
Place beets and sweet potato on trays in a single layer and roast for 25–30 minutes, until tender.
Remove beets and sweet potato from the oven and let cool.
In a small bowl, mix ingredients for maple orange dressing and whisk until combined.
In a large serving bowl, add spinach and enough dressing to coat it. Gently mix.
Top with pecans, roasted beets and sweet potato, sliced pickled quail eggs and goat cheese.
Serve and enjoy.