Perfect for autumn, this roasted beet and sweet potato kale salad is as colorful as it is nutritious! With all its good-for-you nutrient dense ingredients it’s clean eating at its best. Full of savory, sweet, and tangy flavors this makes for a delicious and hearty weeknight salad. Plus it’s highly portable and will fuel you up.
Course
Salad
Category
Mediterranean
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings4
AutorElle
Ingredients
For roasting the vegetables:
1large sweet potato,peeled and cut into cubes
4small beets,peeled and cut into cubes (ca. 250 g)
1 1/2tablespoonsextra-virgin olive oil
sea salt and pepper,to taste
For the salad:
1cupuncooked grünkern(or other grain such as freekeh, farro, barley or spelt)
1bunch of kale,(about 6-8 generous handfuls), stemmed and cut or torn into bit-size pieces
2tablespoonsextra-virgin olive oil
1teaspoonsea salt
2tablespoonsapple cider vinegar
For the dressing:
4tablespoonsextra-virgin olive oil
1teaspoonfinely grated lemon zest(from an organic lemon)
4tablespoonfreshly squeezed lemon juice
1tablespoonsoy sauce
1/2tablespoonhoney(or maple syrup for vegans)
2small shallots,finely diced
freshly ground pepper,to taste
Method
Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
In a medium bowl, toss the sweet potatoes and beets with 1 1/2 tablespoons olive oil and season with salt and pepper. Spread in a single layer on the baking sheet. Roast until tender, stirring halfway through, for about 35-40 minutes (depending on size). They should be just tender, not mushy. Remove from the oven and set aside.
While the vegetables are roasting, cook the grünkern with 2 cups (500 ml) water, according to package instructions; for about 30 minutes. Drain if necessary and set aside.
Meanwhile, in a large bowl, gently massage the kale with olive oil and salt for a few minutes with your fingers. Add the vinegar and massage for a couple more minutes; until kale wilts and lose some volume. Let stand at room temperature for 25-30 minutes.
In a small bowl, whisk together the olive oil, zest and lemon juice, soy sauce, honey, and shallots. Season with freshly ground pepper.
In a large serving bowl, combine the roasted vegetables, grünkern and kale. Add the dressing and toss to combine. Season with additional salt and pepper, if desired. Serve and enjoy!