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Dairy
Easy
6 Servings
Allergens 
50 Minutes
Diets
Do you love a great milchig salad, but are tired of Greek salad? Beets, red onion, and feta cheese are a great combination in this unique version. Thank you to Rivka for the fantastic idea of using tiny crisp sweet potato cubes as a healthy alternative to croutons. And, of course, the salad dressing has no sugar.
1 large sweet potato, diced
1 tablespoon Gefen Olive Oil
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Paprika
1 (8-ounce) bag baby spinach leaves
1 red onion, sliced
8 ounces Gefen Canned Beets, diced
6 ounces feta cheese, crumbled
4 ounces plain pecans, whole or crushed
3/4 cup light sour cream
3 tablespoons chopped Vidalia onion
2 tablespoons fresh parsley
1 tablespoon dried chives
3 tablespoons Kedem White Wine Vinegar
2 cloves garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place sweet potato cubes on baking sheet and toss with olive oil, garlic powder, and paprika.
Bake for 20 minutes covered. Uncover and bake an additional 20 minutes. Set aside.
In a small bowl or jar, combine sour cream, onion, parsley, chives, white wine vinegar, garlic, salt and pepper.
Insert an immersion blender and blend until the dressing attains a creamy texture.
In a large bowl, combine spinach, red onion, beets, and feta cheese. Top with sweet potato cubes and pecans. Toss with dressing. Serve.
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