Roast veg + quinoa salad with a golden anti-inflammatory dressing

This salad is so nourishing! This salad has it all - protein, healthy fats and anti-inflammatory support from the ginger, turmeric and our Hemp Gold Seed Oil! This salad is so good for supporting your gut health, and for supporting fighting any colds. You are going to LOVE it! 

Ingredients
For the salad;
3 beetroots, cubed
2 medium-sized carrots, diced
1 sweet potato, cubed
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp sea salt

2 cup rockets
1 cup quinoa, cooked
1/4 cup dried cranberries
1/4 cup hemp seeds + sunflower seeds

Dressing
1 tsp fresh ginger, 1 cm piece
1/2 clove garlic
1/2 tsp dijon mustard
1 tbsp maple/honey
1 tbsp apple cider vinegar
Juice 1 lemon
1 tsp sea salt
1 tbsp tahini
1/2 tsp ground turmeric 
1/4 cup hemp gold seed oil
2 tbsp water

Directions
Pre-heat oven to 180C.
Add all the veggies to a baking tray, drizzle over olive oil, salt and oregano.
Bake In the oven for 20-30 minutes until veggie are golden.
Cook quinoa to packet instructions.
Whilst the veggies are baking, prepare the dressing.
For the dressing add all the ingredients into a jar and blend with an immersion blender. Alternatively, you can add all the ingredients into a blender and blend until smooth.
Store in the fridge whilst the rest is cooking. 
To assemble the salad, add rocket, quinoa, veggies, cranberries, seeds to a large salad bowl and toss to combine. Drizzle over the dressing, then serve up and enjoy!
*This would be a great meal prep salad - just keep the dressing and rocket separate to add when consuming.