Sweet Potato and Beet Salad
Submitted by: Ksenia Prints
- 6 small beets of various colours
- 2 medium sized sweet potatoes
- Olive oil
- 1 tablespoon white miso
- 2 teaspoons maple syrup
- 3 tablespoons vegetable oil
- Juice of ½ a lemon
- A bunch of watercress, leaves only (save the stems for stock)
- ½ cup naturSource® Salad Topper Lite
- Line a baking sheet with parchment paper. Wrap beets in aluminum foil. Slice yams into ½ inch circles. Arrange yams and beets on baking sheet, beets on one side and yams on the other. Sprinkle yams with salt and pepper, and drizzle with olive oil. Bake in a 400F oven for 35 minutes, until yams have become golden and blistered in some spots. Remove yams and set aside, and continue baking beets for an additional 25-30 minutes, until beets can be easily pierced through with a fork. Let cool in aluminum foil, then peel skin off using paper towels or while wearing disposable gloves. Slice beets into ½ inch slices.
- To make dressing, shake all remaining ingredients vigorously in a jar, using a fork to break up the miso, OR, for best results, blend using an immersion or standing blender.
- To serve salad in individual portions, arrange yam and beet slices one on top of another in neat stacks on plates, one stack per plate. Top each stack with watercress leaves, drizzle generously with dressing, and sprinkle salad topper lite.
- To serve salad family style, arrange yam and beet slices interchangeably on a large platter. Pile on the watercress leaves in the middle, sprinkle salad topper lite, and drizzle on the dressing.
- Serve immediately.
After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at http://immigrantstable.com, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen