Beet And Sweet Potato Salad

Then use a spiralizer to cut the veggies into long curly strips. In a small bowl mix together the remaining 2 tablespoons extra-virgin olive oil with the Creamy Kale Sauce. Use a pair of kitchen shears to cut the pieces into manageable lengths. After slicing your beets and and sweet potato into thin matchsticks add them to a pot of boiling water.

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Compose the salad.

Beet And Sweet Potato Salad. You may end up with some date chunks I kept mine. Cube beets and sweet potato. The sweet potatoes should be soft and the beets should be able to be easily pierced by a fork but will still have a bit of firmness to them.

In a large baking pan add your beets sweet potatoes olive oil maple syrup and spices and mix to coat. Sprinkle the salad with scallions and pepitas. Peel and chop the sweet potato into chunks.

Drain and rinse under cold water. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Preheat the oven to 400 degrees F.

Roast for 20-25 until tender. In a large serving bowl create a luxurious bed of crisp arugula and top it with a mixture of roasted beets and sweet. Top with a pinch of salt then bake at 425 for 30 minutes.

Toss in olive oil. In a baking dish or sheet pan toss the sweet potato and beets with olive oil and salt. Mix balsamic vinegar olive oil honey mustard salt and pepper to taste.

Pour salad into a serving bowl. Bake sweet potato and beet for 25 minutes or until tender. Bake for about 30-35 minutes turning halfway through.

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