Roasted Beet and Sweet Potato Kale Salad (Serves 8)

Posted by Elise Mitchell, BS, RYT, Health & Wellness Coordinator on March 25, 2016

Transition. The seasons, time in wilderness, moving into the next part of the journey after wilderness, emotional breakthroughs… Yup, plenty of transitions always occurring in the field. It’s important to remember to be grounded and take good care of yourself when experiencing transitions. What better way to support such transitions than with simple daily habits like making healthy food for yourself. Root veggies are considered to be “grounding” in disciplines like Ayurveda and Traditional Chinese Medicine. So, I offer you one of my favorite recipes from FMTV.com adapted for the field!

Let this colorful, healthy, and VERY tasty Roasted Beet and Sweet Potato Kale Salad delight the taste buds and comfort the soul!

Salad
2 large sweet potato
1/2 cup dried, unsweetened cranberries
1/2 cup chopped pecans (consider almonds or pepitas also)
6 beets peeled
2 head of kale chopped
1 cup cooked quinoa
4 tablespoon of coconut oil
Salt and pepper

Dressing
4 tablespoons raw apple cider vinegar
2 tsp wasabi
Juice of 2 limes
1/2 cup extra virgin olive oil

1. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
2. Toss in a bag with coconut oil (slightly warmed to liquid state), salt, and pepper. Sautee in a pan on medium heat until veggies are soft.
3. While the vegetables are cooking, place the kale in a pot of boiling water for 2-3 minutes with some salt. Remove from heat, drain, then run under cold water to stop the cooking process.
4. In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale and quinoa.
5. To make dressing, place vinegar, wasabi and lime juice in a bowl and whisk. Crush any lumps of wasabi with a fork. Continue to whisk while pouring in the olive oil. (Might want to ask for help)
6. Add dressing to salad and toss well.