Slowly roasted garlic sweet potatoes. Dark purple beets. Spicy refreshing arugula. Lemon dressing.
This is recipe for a salad I have once brought to holiday potluck.
Few weeks ago, this salad was served at the birthday party I have attended.
I was surprised to learn that the recipe travelled from friend to friend and even overseas.
I feel blessed.
Ingredients
For roasting sweet potatoes. Note: roast more!
Those sweet potatoes are delicious warm as a side dish.
2-3 medium sweet potatoes
galic, 2 gloves, crushed or very finely diced
sea salt, to taste
sweet paprika, 1/4 teaspoon or to taste
thyme, dried 1/2 teaspoon or to taste
olive oil, about 1 table spoon
chilli flakes - optional
rest of the ingredients
2-3 medium beets, washed and unpeeled
arugula (rocket leaves), about 2 cups, washed and dried
red onion, 1/4-1/8 sliced thin
olive oil, to taste
lemon juice, 1 table spoon or to taste
sea salt
black pepper
Method
Roast sweet potatoes - cut sweet potatoes to 1/2 - 1 inch cubes, place in baking dish.
Splash olive oil, add garlic, sweet paprika, chilli flakes, salt, dried thyme. Mix to cover sweet potatoes in oil. If you don't have cooked beets on hand - start boiling some while the potatoes are baking (see the method below).
Bake sweet potatoes on the middle rack of your oven for about an hour at 375 degrees or according to your oven performance until soft and a slightly brown. No cover needed.
The lower the temperature and the longer the baking time, the sweeter the potatoes will become.
Boil beets till soft. I use pressure cooker for this, it takes about 13 minutes on high pressure. Follow your pressure cooker instructions. If using regular pot, boil for 40-60 minutes, depends on beets size till fork can pierce it with no extra force. I usually have cooked beets in the refrigerator and use them through the week for various salads.
Cool everything. Peel and cut the beets into small bite cubes. Add sweet potatoes and sliced onion.
Season with olive oil, lemon juice, salt and freshly group black pepper. Mix.
Add about two cups of arugula. Chopped arugula makes it easier to mix and to serve.
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| Sweet potatoes |
This is recipe for a salad I have once brought to holiday potluck.
Few weeks ago, this salad was served at the birthday party I have attended.
I was surprised to learn that the recipe travelled from friend to friend and even overseas.
I feel blessed.
Ingredients
For roasting sweet potatoes. Note: roast more!
Those sweet potatoes are delicious warm as a side dish.
2-3 medium sweet potatoes
galic, 2 gloves, crushed or very finely diced
sea salt, to taste
sweet paprika, 1/4 teaspoon or to taste
thyme, dried 1/2 teaspoon or to taste
olive oil, about 1 table spoon
chilli flakes - optional
rest of the ingredients
2-3 medium beets, washed and unpeeled
arugula (rocket leaves), about 2 cups, washed and dried
red onion, 1/4-1/8 sliced thin
olive oil, to taste
lemon juice, 1 table spoon or to taste
sea salt
black pepper
Method
Roast sweet potatoes - cut sweet potatoes to 1/2 - 1 inch cubes, place in baking dish.
Splash olive oil, add garlic, sweet paprika, chilli flakes, salt, dried thyme. Mix to cover sweet potatoes in oil. If you don't have cooked beets on hand - start boiling some while the potatoes are baking (see the method below).
Bake sweet potatoes on the middle rack of your oven for about an hour at 375 degrees or according to your oven performance until soft and a slightly brown. No cover needed.
The lower the temperature and the longer the baking time, the sweeter the potatoes will become.
Boil beets till soft. I use pressure cooker for this, it takes about 13 minutes on high pressure. Follow your pressure cooker instructions. If using regular pot, boil for 40-60 minutes, depends on beets size till fork can pierce it with no extra force. I usually have cooked beets in the refrigerator and use them through the week for various salads.
Cool everything. Peel and cut the beets into small bite cubes. Add sweet potatoes and sliced onion.
Season with olive oil, lemon juice, salt and freshly group black pepper. Mix.
Add about two cups of arugula. Chopped arugula makes it easier to mix and to serve.
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