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Smoky Sweet Potato and Beet Salad

We are getting a "real" winter here in Canada, and what better way to warm up and keep the body strong than with a robust and smoky "salade tiède"? This recipe also works great as a side dish and would be a big hit at a potluck.

In my last post, I wrote a recipe for a smoky tempeh, the flavours were inspired by Donna Hay's Smoky Pumpkin, Spelt, Pomegranate and Feta Salad, which got me craving the salad in a big way. Since I was gluten-free when I bought her cookbook, I always omitted the spelt but now that I am eating a low-lectin diet, I've had to find a substitute for the pumpkin, and sweet potato always works well here.

Not only is this salad beautiful but it's bold and has lots of character- you'll see!

Smoky Sweet Potato and Beet Salad

Portion: 2 big salads/4 sides

prep time: 10-15 minutes

cook time: 20 minutes

To be roasted:

- 1 med-large sweet potato

- 3 small beets, peeled and wedged (I used golden beets but either are fine) or for Plant Paradox diet compliance, use either one more sweet potato or 2 parsnips.

- 1 red onion cut into thick wedges

- 4 tbsp of olive oil

- 2 tbsp of balsamic vinegar or pomegranate molasses

- 2 tsp smoky paprika

- 1 tsp *ras el hanout (spice mix)

- plenty of salt and pepper

*If you don't have any ras el hanout, you can make it yourself, here is a recipe- if following low-lectin, leave out the chili flakes.

After roasting:

- 2 big handfuls of baby kale

- leaves from 4 sprigs of mint

- 1/3 cup of pomegranate seeds

- 1/3 cup of goat's feta


- 3 tbsp olive oil

- 1 tbsp balsamic vinegar or pomegranate molasses

- 1 clove of garlic, crushed

- salt and pepper to taste


1) Preheat oven to 370 degrees farhenheit and then and cut up your sweet potato (skins on if desired).

2) Peel and wedge your beets and onion.

3) Add your beets, onion, and sweet potato to a roasting pan and add your season them with your olive oil, balsamic, and spices. Give it all a good toss and put it in the oven for about 20 minutes or until nicely brown.

4) When vegetables are tender and brown, remove them from the oven. Let them cool for 2 minutes or longer. (I like this salad nice and warm but it's good cold too).

5) In a medium mixing bowl add your roasted vegetables, baby kale, mint and pomegranate seeds, your dressing and salt and pepper to taste. Toss it well and divide it up into two bowls or plates. Enjoy!

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