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Recipe by Reva (Blander) Yaffe

Beet Dressing Salad with Sweet Potatoes

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Beets and roasted sweet potatoes, I always feel, are a classic yummy duo. Whether roasted together as a side dish or mixed in a salad, they just mesh and taste awesome together. I ran out of beets but had beet juice so decided to give this a try…and SUCCESS!

Ingredients

Salad

  • 6 cups romaine lettuce, cut (can use mixed greens as well)

  • 1 can cut baby corn, such as Gefen Baby Corn Nuggets

  • 1 orange or red pepper (or half of each)

  • 1 large or 2 small sweet potatoes, cubed

  • 2 teaspoons oil

  • 2 teaspoons salt

  • 1/4 – 1/2 teaspoon pepper

Dressing

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 cup olive oil (or oil of choice)

Directions

Prepare the Salad

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Mix sweet potatoes with oil, salt, and pepper.

3.

Spread onto baking sheet and bake for 35 minutes, until soft. Let cool.

4.

Combine the lettuce, corn, peppers and roasted sweet potatoes. Set aside.

Prepare the Dressing

1.

Combine all the dressing ingredients except the oil and whisk to combine. Slowly add the oil to the rest of the mixture, whisking as you do.

2.

Add the dressing to the salad. Toss and serve.

Beet Dressing Salad with Sweet Potatoes

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