Roasted Beet and Sweet Potato Kale Salad
Whole Food Republic
Whole Food Republic
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Ingredients

  • 10 min
  • 40 min
  • 50 min
  •  
  • INGREDIENTS
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  • For roasting the vegetables
  • 1 large sweet potato, peeled and cut into cubes
  • 4 small beets (I used candy cane beets), peeled and cut into cubes (ca. 250 g)
  • 1 1/2 tablespoons extra-virgin olive oil
  • sea salt and pepper, to taste
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  • For the salad
  • 1 cup uncooked grünkern (or other grain such as freekeh, farro, barley or spelt)
  • 1 bunch of kale, about 6-8 generous handfuls, stemmed and cut or torn into bit-size pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 2 tablespoons apple cider vinegar
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  • For the dressing
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest (from an organic lemon)
  • 4 tablespoon freshly squeezed lemon juice
  • 1 tablespoon soy sauce
  • 1/2 tablespoon honey (or maple syrup for vegans)
  • 2 small shallots, finely diced
  • freshly ground pepper, to taste

Instructions

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