roasted sweet potato salad, sweet potato salad, sweet potato and beet salad, sweet potato with beets, Elizabeth Sutton Collection

Roasted Sweet Potato Salad with Beets

They say necessity is the mother of all invention. This Coronavirus quarantine has me coming up with all sorts of interesting options, aka throwing together leftovers and random ingredients in my fridge and pantry. Today I used my leftover roasted rosemary sweet potatoes from Shabbat dinner and tossed them into a roasted sweet potato salad with beets for Saturday lunch. This was a way of recycling leftovers.

I was so surprised by the taste, that I had to share it with you. A perfect combination of crunchy, savory, sweet and hearty – check it out.

Ingredients
Roasted Sweet Potato Salad Salad
Park East Kosher chicken breast, grilled
– 1 sweet butter lettuce
– 1 red onion, finely chopped
– 4 beets
– 3 sweet potatoes
– 2 cloves garlic, crushed
– 2 Tbsp. rosemary, chopped
– 1 Tsp. salt and pepper
– 2 Tbsp. olive oil
– ⅓ cup candied cashews
Dressing
– 2 Tbsp. fig infused balsamic dressing
– 1 lemon
– 1 Tsp. salt and pepper
– 1 Tbsp. olive oil

Directions
Chop beets and sweet potatoes into 1” cubes and season with crushed garlic, rosemary, olive oil, salt and pepper. Roast sweet potatoes and beets at 450 for an hour and fifteen minutes. Once fully cooked, chop sweet butter lettuce and onions. Toss lettuce, roasted beets, roasted sweet potatoes, chopped onions, and candied cashews together. Pour dressing over salad, and top with grilled chicken. Enjoy this piquant roasted sweet potato salad with beets.

Tip: For a dairy alternative, swap out the chicken for goat cheese. 

This salad makes for a great, light Spring lunch. Check out another one of my salad meal recipes such as the rainbow bulgur salad.

roasted sweet potato salad, sweet potato salad, sweet potato and beet salad, sweet potato with beets, Elizabeth Sutton Collection

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