Roasted Beet, Sweet Potato & Kale Salad

Saimaa Miller SAIMAA MILLER

Packed with greens, proteins and fiber, plus a rainbow of nutrients, this is the perfect salad that will also double as a complete meal!

INGREDIENTS
Salad

  • 1 large sweet potato
  • 1/4 cup dried, unsweetened cranberries
  • 1/4 cup chopped pecans
  • 4 beets peeled
  • 1 bunch kale, chopped
  • 1/2 cup cooked quinoa
  • 2 tbsp coconut oil
  • Salt and pepper

Dressing

Method

  1. Preheat oven to 350°F (180°C)
  2. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
  3. Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
  4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
  5. In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale and quinoa.
  6. To make dressing, place vinegar, wasabi and lime juice in a blender. Blend on medium for 30 seconds. Switch to lowest setting and slowly pour in oil with motor running.
  7. Add dressing to salad and toss well.

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Saimaa Miller

BY SAIMAA MILLER

Saimaa Miller is a celebrated naturopath and author of the Aussie Body Diet series. She opened The Last Resort in Sydney's Bondi Beach in January 2005, long before the business of organics, health and cleansing became the delightful trend it is now. Over the past 11 years, she has treated literally thousands of people with her nutritional and cleansing programs with life-changing results.