Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
49 Minutes
Diets
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!
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
1/4 cup Heaven & Earth Beet Juice
4 tablespoons Tonnelli Apple Cider Vinegar
1 tablespoon lemon juice
1 tablespoon Haddar Dijon Mustard
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil (or oil of choice)
Preheat oven to 375 degrees Fahrenheit.
Mix sweet potatoes with oil, salt, and pepper.
Spread onto baking sheet and bake for 35 minutes, until soft. Let cool.
Combine the lettuce, corn, peppers and roasted sweet potatoes. Set aside.
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.
Add the dressing to the salad. Toss and serve.
How Would You
Rate this recipe?
Please log in to rate
Reviews