Sweet Potato and Beet Salad [Vegan]

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 garnish Roast 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.

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.
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.
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.
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.
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.
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.
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.
Serve immediately.