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Reading: Vibrant Sweet Potato and Beet Salad: A Vegan Delight – One Green Planet! What a lovely name for this dish. The combination of sweet potatoes and beets is already a winner, but with the vegan twist, it’s like a party in your mouth! Here, I’ll suggest some minor adjustments to make it even more appealing. Sweet Potato and Beet Salad [Vegan]
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Top 100 Recipes > Vegan Food > Vibrant Sweet Potato and Beet Salad: A Vegan Delight – One Green Planet! What a lovely name for this dish. The combination of sweet potatoes and beets is already a winner, but with the vegan twist, it’s like a party in your mouth! Here, I’ll suggest some minor adjustments to make it even more appealing. Sweet Potato and Beet Salad [Vegan]
Vegan Food

Vibrant Sweet Potato and Beet Salad: A Vegan Delight – One Green Planet! What a lovely name for this dish. The combination of sweet potatoes and beets is already a winner, but with the vegan twist, it’s like a party in your mouth! Here, I’ll suggest some minor adjustments to make it even more appealing. Sweet Potato and Beet Salad [Vegan]

October 12, 2024
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4 Min Read
Sweet Potato and Beet Salad [Vegan] – One Green Planet
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This innovative watercress salad elevates humble ingredients into a truly distinctive culinary experience. Sliced beets and sweet potatoes, roasted to tender perfection, form the base of this vibrant dish, which is elevated by a tumble of crisp watercress leaves and finished with a rich, savory glaze made from umami-packed miso paste. Present this revitalizing salad as a sophisticated opening act and your visitors are certain to view sweet potatoes and beets in a whole new light.

Contents
Vibrant Sweet Potato and Beet Salad [Deliciously Vegan]2 large sweet potatoes peeled and diced 1 large beet peeled and diced 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and pepper to taste Fresh thyme leaves for garnishRoast sweet potatoes and beets to perfection, then toss with a zesty lemon-tahini dressing for a vibrant, plant-based salad.

Vibrant Sweet Potato and Beet Salad [Deliciously Vegan]

2 large sweet potatoes peeled and diced
1 large beet peeled and diced
1/4 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh thyme leaves for garnish

  • Six vibrant beet varieties, their colours bursting forth in a kaleidoscope display.
  • 2 medium-sized sweet potatoes
  • Olive oil
  • 1 tablespoon white miso
  • 2 teaspoons maple syrup
  • 3 tablespoons vegetable oil
  • Half a lemon’s juice.
  • A selection of watercress leaves, unstemmed.
  • Nuts and seeds of your choosing (optional).

Roast sweet potatoes and beets to perfection, then toss with a zesty lemon-tahini dressing for a vibrant, plant-based salad.

  1. Preheat your baking sheet by lining it with parchment paper for effortless cleanup and non-stick cooking. Wrap beets in aluminum foil. Slice yams into 1/2-inch circles.
  2. Arrange yams and beets in a harmonious symphony on a single baking sheet, with beets occupying one half of the surface and yams claiming the other half. Season yams with a pinch of salt and a few grinds of pepper, then drizzle with high-quality olive oil.
  3. Roast the yams at 400°F for approximately 35 minutes, or until they achieve a golden-brown hue with crispy, caramelized patches. Retain the roasted beets in the oven and bake for an additional quarter-hour to thirty minutes, or until they yield to a fork’s gentle piercing.
  4. Let the potatoes cool in aluminum foil; remove the skin by gently peeling with paper towels or wear disposable gloves for a more sanitary approach. Slice beets into 1/2-inch slices.
  5. Now, make the dressing. Thoroughly combine all ingredients except the nuts and seeds in a jar by shaking it vigorously with a fork to pulverize the miso, or, if desired, utilize an immersion or standing blender for optimal blending results.
  6. To present a visually appealing salad, carefully construct neat towers of alternating yam and beet slices on each plate, yielding a unique serving arrangement for each guest. Topped with a fragrant layer of watercress leaves, the dish is then lavishly drizzled with dressing, and for added crunch, a sprinkling of nuts and seeds can be indulged in.
  7. To present a visually appealing salad family-style, alternate arrangements of roasted yam and beet slices on a generous platter. Combine the crisp watercress leaves in the center, topping them with a generous sprinkling of nuts and seeds, before finishing with a drizzle of your preferred dressing.
  8. Serve immediately.
See also  Are you looking for a sweet treat that's vegan-friendly and easy to make? Look no further than this 5-minute Butterfinger Brittle recipe! With just five simple ingredients - vegan butter, sugar, light corn syrup, powdered sugar, and crushed Butterfinger bars - you'll be enjoying a deliciously crunchy snack in no time.

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Reading: Vibrant Sweet Potato and Beet Salad: A Vegan Delight – One Green Planet! What a lovely name for this dish. The combination of sweet potatoes and beets is already a winner, but with the vegan twist, it’s like a party in your mouth! Here, I’ll suggest some minor adjustments to make it even more appealing. Sweet Potato and Beet Salad [Vegan]
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