Roasted Beet and Sweet Potato Spring Salad

First of all I need to mention that this recipe is very much inspired by one from the blog "Coconut and Quinoa", which I really love.  I made a few adjustments based on my taste preferences, but I definitely give credit to Amy Chaplin of Coconut and Quinoa.  I stumbled upon her blog recently (after starting my blog) and realized that not only are our blog names very similar, but that we have a similar cooking style as well!

This salad epitomizes what it means to "eat the rainbow."  I have an obsession with golden beets and made a special trip to the Farmer's Market to get them for this salad.  They are just so vibrant and don't have as strong of a flavor of beets as the red ones (I love beets, but some people aren't huge fans of theirs.  I know, I don't get it either.  Don't get me started on avocado-haters.)

Golden beets, Red beets, and Sweet Potatoes--so gorgeous!

Even the compost is beautiful!

Serves 6?  Depends on your appetite!  Nothing to feel guilty about in this salad.

• 3 large golden beets 
• 4 medium red beets
• 2 medium sweet potatoes
• Organic arugula (and other mixed greens)
• Fresh sweet peas (shelled)
• Small bunch of Basil leaves
• 1 cup raw walnuts

1.  Wash vegetables well!  You don't have to peel them, but if they have especially tough skin, peel that part off.

2.  Slice beets and sweet potatoes into 1/4 inch slices.  Cut in half.  They should be small enough to fit in a bite.

3.  Grease baking pan with coconut oil.

4.  Spread veggies on pan and lightly season with salt and pepper.

5.  Roast at 400 degrees (or if you have a conventional baking setting, for 375 degrees) for about 20 minutes.

6.  While vegetables are roasting, you can shell fresh peas (I recommend this!), chiffonade basil into thin ribbons, and make dressing.

7.  With about 5 minutes left in the oven, sprinkle walnuts over veggies for a quick toasting.

8.  Remove from oven and set aside to cool.

9.  Add roasted vegetables, peas, basil, and walnuts on top of a bed of greens.  Drizzle with vinaigrette and serve.

All done!  I added walnuts at the end for some toasting.

Sliced vegetables ready for roasting.

Citrus-Mustard Vinaigrette

Citrus-Mustard Vinaigrette

• 2 Tbsp. Extra Virgin Olive Oil
• 1 Tbsp. Balsamic Vinegar
• 1 Tbsp. Whole Grain Mustard
• 1 Tbsp. Raw Apple Cider Vinegar (I use Bragg's)
• Juice of one lemon
• 1 tsp. Agave Nectar
• Salt and Pepper

Place all ingredients in jar and shake!

Finished salad.  So colorful!

Don't forget to compost your scraps!

Grated Raw Beet Salad with Jicama, Avocado, and Cilantro

(this recipe is inspired by a salad from Vegetarian Times- Gluten-free Recipe of the Week)


2 cups grated jicama
2 cups grated raw beets (3 medium beets)
1 avocado, thinly sliced
1/2 cup chopped cilantro1/4 cup toasted pumpkin seeds

My add-ons: grated carrots, raw corn fresh from cob, thinly sliced radishes


Dressing:
3 Tbs. thawed orange juice concentrate
1 Tbs. lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 Tbs. olive oil


If you have a mandolin with different settings, you can use it to julienne the beets, jicama, and carrots.  Feel free to use a metal grater or to even cut them in any form you like and find easiest.  It ends up being a bright and beautiful salad (see photo!) which will impress you and everyone around you.  Talk about eating the rainbow... yum! Enjoy!

Spring Rolls with Carrot-Ginger Dipping Sauce

(www.wholeliving.com May 2007)

·       6 rice-paper wrappers

·       2 cups radish sprouts ( 1/2 ounce)

·       1 red beet, trimmed and thinly sliced crosswise

·       1 medium carrot, peeled and julienned

·       1 cucumber, julienned

·       1 red bell pepper, stem and seeds removed, julienned

·       3/4 cup coarsely grated daikon
Optional add-ons that I used: baked tofu, cilantro (game changer)

·      
Dipping Sauce:
3 medium carrots, peeled and coarsely chopped

·       1 small shallot, quartered

·       2 tablespoons coarsely grated peeled fresh ginger

·       1/4 cup rice-wine vinegar (not seasoned)

·       2 tablespoons low-sodium soy sauce (gluten-free option: use Braggs Liquid Aminos)

·       1/4 teaspoon toasted sesame oil

·       Pinch each of coarse salt and freshly ground pepper

·       1/4 cup vegetable oil

·       1/4 cup water

1.     Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable (I also add RICE VINEGAR to the water to soften the rice paper). Transfer to a work surface (a glass cutting board works well). Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling (just like you would a burrito!). Repeat with remaining ingredients to make 5 more rolls.

2.     Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.


*If this dipping sauce is not for you, try a peanut dressing-- also delicious with these spring rolls!