This hearty salad is great on it's own for a satisfying lunch, or serve it alongside BBQ fare. This salad travels well as long as you keep the dressing, greens and cooked veggies separately - it is easily assembled on location. I brought it to my friend Karolina's birthday party over the weekend (4 hour drive!) and it was enjoyed with burgers and sausages...yum to summer veggies! For the party I used spring mix and green beans - in the photo above I used asparagus and spinach...you really can use whatever you have on hand. Instead of grilling you can also place veggies on a lined cookie sheet and roast in the oven until tender.
what you need:
- 4 beets
- 1 large sweet potato
- 1 bunch of asparagus (or equivalent amount of green beans)
- 1 large bag of baby spinach (or spring mix)
- salt and pepper
- 1 tbsp maple syrup
- olive oil
- 2 tsp freshly grated ginger (frozen ginger grates easier)
- 3 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 lemon's zest and juice
- 1 tbsp honey
what to do:
- In a pot of water, bring beets (washed but unpeeled) to a boil and allow to cook for at least 30-45 minutes (depending on how large your beets are), or until you can stick a fork into the beets. Allow beets to cool, then peel them and cut into bite size cubes (red beet juice stains so don't wear your nice clothes!). Set aside.
- Preheat oven (400 F) or your BBQ grill. Cut up sweet potato (no need to peel) into bite size cubes. Toss with 1 tbsp olive oil and some salt and pepper in a bowl. Spread onto a cookie sheet lined with parchment paper or aluminum foil and bake in the oven for 15 minutes, or use a iron veggie basket to grill them.
- Trim asparagus and also toss them with olive oil, salt and pepper. Cut into 1" pieces. They will take a little less time in the oven or grill so add them to the heat once sweet potatoes have had 10-15 minutes in the heat.
- Meanwhile, combine dressing ingredients in a jar or tupperware and shake well.
- Once sweet potatoes are tender and have some golden brown colour, remove and toss gently in a bowl with the maple syrup. Return to oven for another 8 minutes.
- Once veggies are done (tender with slight grill marks or colour from roasting) - allow to cool to room temperature. You can store the beats, sweet potato and asparagus in a container in a fridge until ready to serve.
- In a large salad bowl, toss together spinach, grilled veggies, and beets with the dressing. Taste and season with more salt and pepper if desired. Enjoy!