Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes and beetroot. Cut into uniform cubes, about 1 inch in size.

Toss the cubed sweet potatoes and beetroot in a large bowl with olive oil, salt, and pepper until well coated. Spread them on a baking sheet. Roast for 30–35 minutes, flipping halfway through.

Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Set aside to cool.

Remove tough stems from kale and tear the leaves into bite-sized pieces. Drizzle half of your dressing over it and massage the kale for 2–3 minutes.

Once the roasted vegetables are ready and the quinoa has cooled, add them to the bowl with the massaged kale. Toss in fresh spinach, chopped onions, and dried raisins.

Sprinkle crumbled feta cheese and chopped pecans over the top. Drizzle with the remaining dressing and toss gently. Serve immediately or store in the fridge, keeping toppings separate until serving.