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Beet and Sweet Potato Salad

Salads

Gluten Free

Vegetarian

Lunch/Dinner

Sides

Yesterday marked the first day of fall, if you can believe it!! We’ve got about another month of farmer’s market season to go and I’m feeling this urge to make sure I make the absolute most of it; hence, this salad recipe that is full of seasaonal, local veggies!

I think this dish is a nice ‘intro to fall’ type recipe. It’s full of spinach, beets, sweet potatoes, and ginger – all items you should be able to find at the farmers market, or at least in the grocery store, and the the beauty of this salad is it can work as both the ‘carb’ and ‘veggie’ for your dinner as it’s a pretty hefty salad.

If you’re wondering what to eat with this, I recommend it with this salmon recipe. Enjoy!

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

60 mins

Serves:

Ingredients:

2 medium sweet potatoes
3 large beets
1 head of spinach (about 6 cups)
2 large shallots
½ cup walnuts
½ cup goat cheese
½ cup olive oil
¼ cup balsamic vinegar
2 inch piece of fresh ginger
½ TBSP maple syrup
Salt and pepper to taste

Directions:

Bring a large pot of water to a boil
Put sweet potatoes and beets in the water and cook until you can poke them easily with a fork (you will need to take the sweet potatoes out first and give the beets an extra 10-15 min).
Meanwhile, chop the spinach and slice the shallots.
In a food processor, turn it on and drop the piece of ginger in to mince it well.
Then add in the olive oil, balsamic vinegar, maple syrup & salt and pepper and blend well.
When the sweet potatoes and beets are cooked, peel them and chop into bite size pieces.
Mix the spinach, shallots, sweet potatoes and beets in a salad bowl, and garnish with walnuts, goat cheese, and the dressing.

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