Nourishing Sweet Potato and Beet Salad: Colorful & Dairy-Free:

Ingredients

For the Salad:

  • 2 medium sweet potatoes, peeled and cubed
  • 2 medium beets, peeled and cubed
  • 2 cups fresh spinach or arugula
  • 1/2 red onion, thinly sliced
  • 1/4 cup walnuts or pecans, chopped (optional)
  • 1/4 cup dried cranberries or raisins (optional)
  • Salt and pepper to taste

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 tablespoon maple syrup (optional for sweetness)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Roast the Sweet Potatoes and Beets:

    • Preheat the oven to 400°F (200°C).
    • Toss the sweet potatoes and beets in olive oil, salt, and pepper, then spread them on a baking sheet.
    • Roast for 25-30 minutes or until tender and slightly caramelized, stirring halfway through. Allow to cool.
  2. Prepare the Dressing:

    • In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning to taste.
  3. Assemble the Salad:

    • In a large bowl, combine the roasted sweet potatoes, beets, fresh spinach or arugula, and red onion.
    • If using, add walnuts or pecans and dried cranberries or raisins.
    • Drizzle the dressing over the salad and toss gently to combine.
  4. Serve:

    • Serve immediately or let it sit for about 10-15 minutes to allow the flavors to meld.

Enjoy!

This salad is not only vibrant and colorful but also packed with nutrients. Feel free to customize it by adding other vegetables or proteins as desired!

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