Beets and Sweets Salad

By: Barb Biagioli

In addition to the traditional autumn fare, like soups and stews, roasted root veggie salads can add variety to your plate. Roast up a bunch of your favorite root vegetables and add them to your favorite fall greens.

 This Beets and Sweets Salad is both warming and nourishing, but also a bit lighter than a hearty stew. Perfect for lunches or a pre-dinner salad. Also makes for a great addition to fall festivities and parties.  

Beets and Sweets Salad Recipe

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time:  60 minutes | Servings: 4-6

INGREDIENTS

• 4 medium beets

• 4 large sweet potatoes

• 1 tsp cinnamon

• 1 tbsp coconut oil

• 1 head of curly kale

• 2 cups of spinach

• 1 red onion, thinly sliced

• ½ cup pumpkin seeds, lightly toasted

 
Dressing

• ¼ cup olive oil

• ½ cup tahini

• 3 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 small shallot

• 2 garlic cloves

• 1 tsp sea salt

INSTRUCTIONS 

1.     Preheat your oven to 400 degrees. Begin by preparing your beets and sweet potatoes for cooking.

 2.     Cook your beets in the Instant Pot (high pressure, 13 minutes). If you don’t have an instant pot, you can easily roast them. The Instant Pot will just be quicker and more efficient.

 3.     While the beets are cooking, prepare your sweet potatoes. Cut them into cubes and layer them onto 2 baking sheets. Add a spoonful of coconut oil and roast them at 400 for 30-45 minutes, until they are lightly crisped and baked through. (To melt the oil, place the sheet pan in the oven with the coconut oil and then lather the potatoes on the pan. Add cinnamon, salt and roast).

 4.     Meanwhile, prepare your kale and spinach by thoroughly cleaning and chopping. Set aside in a large mixing bowl. Chop your red onion very thin and add to the bowl.

 5.     While the beets and sweets continue to cook, prepare your dressing. Combine the tahini, apple cider vinegar, olive oil, shallot, garlic, maple syrup, and salt in a blender. Blend until creamy.

 6.     Once the sweet potatoes have finished cooking, set them aside to cool. Remove the beets from the instant and run under cool water. While under water, remove the skins and discard. This should be very easy – they will slip right off. Set the beets aside to cool.

 7.     Once your sweets and beets have cooled, at them to your greens mixture. Top with toasted pumpkin. Mix all together with the tahini dressing. Enjoy!

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