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Recipe Collection

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Roasted Beet and Sweet Potato Salad with Creamy Kale Dressing

Roasted Beet and Sweet Potato Salad with Creamy Kale Dressing Related:   gluten-free, low-fat, pareve or dairy, salads, vegan, vegetarian

Prep time: 15 minutes

Cook time: 2 hours

Yield: 5-6 servings

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Roasted beets and sweet potatoes are a wonderful combination in a hearty salad. Served slightly warm or at room temperature, this salad will liven any summertime buffet or picnic with its bold colors and delicious flavors. The Creamy Kale Sauce becomes a simple dressing with a few additional pantry ingredients.

Ingredients

  • 3 medium beets, scrubbed, root and leaves removed
  • 1 medium sweet potato
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons Creamy Kale Sauce
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup crumbled goat cheese
  • ¼ cup pepitas (toasted, if desired)

Preparation

  • Preheat oven to 375 degrees. Wash beets and pat dry. Place each beet in its own piece of aluminum foil, enclosing the beet in the foil. Put the foil packets on a sheet pan. Bake for 1 hour. Remove from the oven and allow to cool to room temperature.
  • Raise oven temperature to 400 degrees. Wash sweet potato and pat dry. Cut into 1-inch cubes and toss with 2 tablespoons extra-virgin olive oil. Pour on a sheet pan and roast for 25 minutes. Stir the potatoes and continue to bake for an additional 15 minutes, until the edges are golden brown. Remove from the oven to cool to room temperature.
  • Unwrap the beets. Peel them under cool running water, then cut each beet into 1-inch cubes. Place in a large mixing bowl. Add the roasted sweet potato cubes and stir gently.
  • In a small bowl, mix together the remaining 2 tablespoons extra-virgin olive oil with the Creamy Kale Sauce. Season to taste with salt and pepper. Pour sauce mixture over the beets and sweet potatoes, tossing gently to combine. Pour salad into a serving bowl. Top with crumbled goat cheese and pepitas and serve immediately.
  • Notes:
    • Beets and sweet potatoes can be roasted 2 days in advance of serving; toss with dressing just prior to serving
    • Leftovers keep well for 2 to 3 days in a covered container; stir and add more dressing before serving
    • Omit goat cheese to keep it dairy free
    • Substitute chopped almonds or pistachios for the pepitas, if desired
 

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