Roasted Beet and Sweet Potato Salad
- 2 large beets, complete with tops
- 1 large sweet potato
- 1 avocado, sliced
- 30g pumpkin seeds
- 2 tbsp sherry vinegar
- the juice of 1 lime
- 1 tsp fermented garlic flowers (or one garlic clove, crushed)
- 1 tbsp Dijon mustard
- 2 tsp fresh rosemary, chopped
- ¼ tsp Himalayan salt
- ¼ tsp freshly cracked black pepper
- ½ tsp pure vanilla extract
- ¼ cup unsweetened applesauce
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Avocado (1)
- Beets, large (2)
- Fermented garlic flowers (1 tsp)
- Lime, juice of (1)
- Pumpkin seeds (30 g)
- Rosemary, fresh (2 tsp)
- Sweet potato, large (1)
- Canned Goods
- Applesauce, unsweetened (1/4 cup)
- Condiments
- Dijon mustard (1 tbsp)
- Sherry vinegar (2 tbsp)
- Cooking & Baking
- Black pepper, freshly cracked (1/4 tsp)
- Himalayan salt (1/4 tsp)
- Vanilla extract, pure (1/2 tsp)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published September 6, 2012 (5 months ago).
95 people saved this recipe.
