Sure, here is a recipe for Roasted Beet, Sweet Potato & Kale Salad:
Ingredients:
- 1 large sweet potato, peeled and diced www.yummytoddlerfood.com Sweet potato, peeled and diced
- 2 medium beets, peeled and diced edgell.com.au Beets, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bunch kale, chopped www.earthboundfarm.com Kale, chopped
- 1/4 cup chopped walnuts www.ohnuts.com Walnuts, chopped
- 1/4 cup crumbled feta cheese www.giverecipe.com Feta cheese, crumbled
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss sweet potato, beets, olive oil, salt, and pepper together in a large bowl.
- Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
- While the vegetables are roasting, make the dressing by whisking together all of the ingredients in a small bowl.
- In a large bowl, combine the roasted vegetables, kale, walnuts, and feta cheese.
- Toss with the dressing and serve.
Tips:
- For a more intense flavor, you can roast the beets and sweet potato with some balsamic vinegar.
- You can also add other vegetables to the salad, such as carrots, parsnips, or Brussels sprouts.
- If you don’t have feta cheese, you can substitute another type of cheese, such as goat cheese or Parmesan cheese.
- This salad can be stored in the refrigerator for up to 3 days.