Friday, May 6, 2011

Golden Beets & Sweet Potato Salad

A recipe from one of my favorite bloggers, Kath Eats Real Food. After reading her post about cooking beets I was at the store and saw some golden beets and decided to try them. I've never had beets before actually! The ones I bought had the green tops already removed, so I substituted some kale I had to go in this salad instead. Next time I make it I will buy the 'right' beets and use the greens! I really enjoyed the flavors of this dish and had it for a few days - it was also great wrapped up in a whole grain tortilla.

Golden Beets & Sweet Potato Salad
serves 4


  • 2 golden beets 
  • 1/2 bunch kale
  • 1 large sweet potato
  • 1 cup dry wheatberries
  • 2 tbsp sunflower seeds
  • 1 tbsp olive oil plus 1 tsp
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 2 cloves garlic
  • 1/4 tsp kosher salt
  • 2 grinds black pepper


  1. Loosely wrap beets in foil and bake at 425* for 45 minutes. Allow to cool and peel the skin off. Chop.
  2. Chop sweet potato and rub with oil, cinnamon and cayenne pepper. Bake with beets for 45 minutes.
  3. Combine 1 cup dry wheatberries with 2 cups water. Bring to boil and simmer for 45 minutes, until tender to the taste.
  4. Sautee greens in 1 tsp olive oil and some garlic.
  5. Combine beets, sweet potato, wheatberries, greens and sunflower seeds in a bowl.
  6. Combine syrup, vinegar, mustard, garlic, salt and pepper in a jar. Shake to combine.
  7. Pour over salad.

1 comment:

  1. If you ever decide to put in a garden, beets are really easy to grow. The advantage is you can pick them at any stage you want.