Say this five times fast- Sweet Sunset Salad.
This magical creation is vegan, paleo-friendly, and local-friendly (even for the winter). The main attraction for this “salad” are the beets and sweet potatoes. Depending on the season, you can find the most vibrantly colored beets, all of which give the same great taste, but bring beautiful colors to your plate. The colors resemble a sunset, hence its name.
Before moving to the northwest, I don’t think I gave beets a second glance, but now I love beets in all kinds of dishes- deviled eggs, roasted on its own, and in this beautiful dish that I love making for lunch.
So, fire up your oven and prepare this sweet sensation.
Sweet Sunset Salad
- 3 medium beets, peeled and cut into chunks
- 1 large sweet potato, peeled and cut into chunks
- ½ red onion, chopped
- 2 Tbsp olive oil, divided
- ½ tsp each garlic powder and salt
- ¼ tsp black pepper
- 2 tsp maple syrup
- 1 bunch, or 2 cups packed, local seasonal greens, like chard or kale, roughly chopped
- ¼ cup coconut milk
- Combine beets, sweet potato, and onion with 1 tablespoon of olive oil in a large bowl until they are coated. Mix the garlic, salt, pepper, and syrup in a small bowl. Pour over coated veggies and mix well.
- Transfer vegetables together to a baking sheet covered with parchment paper. Set oven to 400 degrees, and place salad in oven for 45 minutes, or until potatoes and beets are soft.
- While veggies are roasting, or almost done roasting, heat the remaining oil in a skillet or pan over medium heat. When hot, toss greens in pan and saute until slightly wilted. Add the coconut milk and stir to mix well. Saute just a little longer until most of the coconut milk has evaporated. Remove from pan and place in a bowl or dish.
- Scoop salad over greens and enjoy.
Easy as pie, and tastes almost as sweet! Enjoy the season while eating and living green!