Tag Archives: salad

The Sweet Potato Salad

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sweet potato salad
This potato salad uses 3 varieties of sweet potato that all vary in color and sweetness. Garnett, Jewell and Japanese sweet potatoes are perfect choices, because of their contrasting colors and also their varying sweet flavors.

Sweet potatoes are high in vitamin A vitamin C, manganese plus high in antioxidants.

Note** Anthocyanin and other color-related pigments in sweet potato are equally valuable for their anti-inflammatory health benefit.

This is a truly delicious way to eat healthy.
Roast 4 mixed variety of sweet potato in oven for one hour @ 375 degrees.
Let cool for 30 minutes. Can place in refrigerator to cool off.
Cut the Sweet Potatoes in bite size cubes. Pour dressing over 20 minutes before ready to serve to blend flavors.

Sweet Maple Dressing
¼ cup olive oil
3 tablespoons of rice vinegar
3 cloves garlic
1 tablespoon maldon salt
Dash of cayenne pepper
1 tsp. garlic powder
2 tablespoons honey
2 tablespoons maple syrup

Blend well all above ingredients in food processor until creamy texture. Dress the sweet potatoes and add hazelnuts and dried fruit.

¼ cup crushed hazelnuts
2 tablespoons of dried fruit like apricots or dates or raisins

Roasted Beet Salad

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8-10 medium striped beets
1 medium red onion
1 sprig of fresh rosemary
3 cloves of garlic
2 tablespoons of pine nuts
1 teaspoon of Maldon salt
1/4 cup of walnut oil
1/4 cup of sweet vermouth

For this salad, I used striped beets also known as candy cane beets.

striped beets

Peel and clean all of the beets and preheat the oven to 400 degrees. Slice one of the beets, so that you can see the beauty of the color variations. Dice the beets into 1 inch pieces, but you can also cut them into different sizes depending upon how you like your beets. The different sizes will give you a variety of looks after roasting.

Place the beets into a roasting pan. Add 1 sliced medium red onion and 1 sprig of fresh rosemary. Break the rosemary apart and sprinkle over the vegetables. Also add 3 cloves of whole garlic, 2 tablespoons of pine nuts and 1 teaspoon of Maldon salt. Drizzle with ¼ cup of walnut oil and toss together to coat all of the vegetables. Roast in the oven for 1 hour at 400 degrees.

beets in roasting pan

After 45 minutes add the sweet vermouth and place back in the oven for the remaining time.

Cover with foil until ready to serve.

Sweet Orange Beet Salad with Pumpkin Seeds

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orange beets

I decided to try roasting orange beets instead of the traditional red beets for this sweet and earthy salad.  They were a great alternative and gave they salad a great, summery color.

Preheat the oven at 375 F.

Rinse the beets and place in a cast iron pan and coat with olive oil.  Loosely cover the pan with aluminum foil and roast for about 2 hours.

Remove from oven and uncover.  When cool to the touch, peel the skin off each beet and dice.

Place diced pieces into a bowl and add the following:

1/2 tsp Manuka honey
1 tbsp fig infused, white balsamic vinegar
1 tsp raw pumpkin seeds
1 tsp salt
1 tbsp blood orange oil olive

Toss the beets in the dressing to combine and serve warm or cold.

Roasted Cauliflower Salad

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cauliflower

For this warm salad, you need the following ingredients:

1 cauliflower
1 tbsp. garlic powder
1 tsp. salt
1/2 can cannellini beans
1/2 juice of a lemon
1/2 zest of a lemon
1/2 C of green, pitted olives
olive oil

Roast the cauliflower, cut into pieces, in the oven with 2 tbsp. olive oil, garlic powder and salt for 45 minutes at 400 F.

Remove from oven and add beans, lemon juice, zest, and green olives and roast for another 25 minutes.

Serve with fresh parsley with garlic powder and salt to taste.

This is a great recipe for anyone, but it also follows the Blood Type A diet.