Roasted Beet & Sweet Potato Salad

Jason Brown, Chef, Food Stylist

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Roasted Beet & Sweet Potato Salad Ingredients:

  • Roast Beet & Sweet Potato Salad
    • 1 tbsp avocado oil
    • 2 cups cooked sweet potato (medium dice)
    • 2 cups cooked beets (medium dice)
    • 4 cups sunflower & kale micro greens
    • 2 cups cooked quinoa
    • 1 red pear (medium dice)
    • ¼ cup sweet piquante peppers
    • ¼ cup pumpkin seeds
  • Dressing
    • 1 cup unsweetened almond yogurt
    • ripe avocado
    • 1 cup chopped cilantro
    • 1 tbsp lime juice (1 lime)
    • salt & pepper to taste

Roasted Beet & Sweet Potato Salad Directions:

  1. In a sauté pan heat avocado oil, add cooked beets and sweet potato
  2. Sauté beets and sweet potatoes till golden brown or a crispy outside and set aside
  3. In a mixing bowl add quinoa, micro greens & diced pear
  4.  Once beets and sweet potatoes have cooled stir together until all ingredients are mixed thoroughly
  5. Drizzle avocado crema over salad and garnish with the sweet piquante peppers and pumpkin seeds

Culinary Tip:

When cooking your beets, sweet potatoes or quinoa, use a flavored stock. Veggie broth, chicken stock or make a flavored liquid to enhance the flavor of the vegetables or grains.