Warm Beet & Sweet Potato Salad

Love salads but it’s too cold to have one?
One of my usual dilemmas during the cooler time of the year. I don’t know about you, but my body eagerly rejects cold or raw food as soon as fall begins, it’s wild!
Therefore I’m continuously in creation mode for warm and exciting food that can also, at least partially fulfill my desire for salads!
This Warm Beet & Sweet Potato salad is so easy to make and a true delight.

1 large Beet
1 Large Sweet Potato
2 Cups chopped curly Kale (stems removed)
450 gr or 1 can of Navy beans
1 /2 Fresh lemon juice
1 teaspoon Tahini
Salt & Pepper 
Dash of Olive oil 

1- Set your oven for 425 F
2- Peel the skin of the beet and the sweet potato and chop them to medium squares
3- Lay a baking tray, add the Beet, Sweet Potato, dash of Olive Oil, salt and pepper and bake for 45 min
4- In a small bowl add fresh Lemon juice, Tahini, dash of pepper and mix well. Add a few drops of water as you’re mixing to create a consistent (not too thick or too watery) dressing.
5- Once your bake time is up, bring the tray out, add the Navy Bean, chopped kale and half of your Tahini dressing. Mix them well and put the tray back in the oven for another 10 min.
6- Take the tray out and serve your warm salad in a bowl of your choice
7- Add additional dressing or have it on the side

Bon Appetit!

Are you a fan of warm salads? 
Let me know in the comments below, what’s your favorite combo?

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