Thursday, March 12, 2015

Beet and Sweet Potato Salad

We served this beautifully colored salad with fried eggplant and marinara sauce.  The flavors in the two dishes did a great job of complementing each other.  You can always roast your own beets but I love the convenience of pre packaged beets from Trader Joe's.

Beet and Sweet Potato Salad

1            large sweet potato, peeled and chopped in small dice, roasted
              olive oil for roasting
              salt and pepper for roasting
1            pkg. beets (I used Trader Joe’s marinated small beets), thickly sliced
              sliced red onion (I used maybe an 1/8 of a cup)
1/2         cup walnuts, slightly toasted in dry pan over medium heat for a few minutes
              Kale, finely chopped
              Baby Spinach, finely chopped

Make dressing and store in fridge until ready to dress salad.
Preheat oven to 400 degrees.
Peel and dice sweet potato.  Spread out on baking sheet and drizzle with olive oil then salt and pepper.  Mix all together with hands and spread out evenly.  Cook for approximately 30 – 45 minutes in oven at 400 degrees, or until brown.  Set aside.

In dry sauté pan over medium flame, heat walnuts just to bring out the flavor.  Remove from heat.

Slice beets into thick slices.
Thinly slice red onion.

Assembly salad and dress with Balsamic dressing.


1/4         cup vegan mayonnaise
1/4         cup agave (slightly under a 1/4 cup)
4            teaspoons balsamic vinegar

Mix all ingredients together and keep in fridge until ready to dress your salad

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