Sweet Potato and Beet Spiral Salad
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegetarian
Serves: 2-3 servings
Ingredients
Salad
  • 1 medium sweet potato, washed and peeled
  • 3-4 medium beets, washed and peeled
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 2 oz goat cheese (more or less to your taste)
  • 1 cup kale, leaves washed, torn, and massaged
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • pinch red pepper flakes
  • ½ teaspoon dijon mustard.
Instructions
  1. Preheat oven to 400°F/200°C
  2. Depending on your thickness preference, choose the spiralizer blade that will give you either the thin noodles or slightly thicker noodles. Don't use the blade that cuts ribbons. Once you've chosen your blade set up your spiralizer with a baking sheet placed next to it so it can catch the vegetables.
  3. Spiralize the sweet potato and arrange it on the baking sheet. I recommend doing the potato first because it will make a lot.
  4. Next spiralize the beets. Spiralize as many beets as you need to get an even ratio with sweet potato. Arrange the beet spirals on the cookie sheet.
  5. With a knife or kitchen scissors cut the super long spirals into edible lengths.
  6. Toss the spirals with the 1 tablespoon olive oil
  7. Season the spirals with salt and pepper (about ¼-1/2 teaspoon of each should do it)
  8. Roast in the oven for about 15 minutes. When the timer is done test a piece to make sure it's cooked to your desired level. If it's still too crunch cook the spirals further, at 5 minute intervals, until it's to your liking.
  9. While the spirals are roasting, make the dressing. In a jar with a lid, or in a bowl, mix together all ingredients for the dressing. Shake the jar (or stir vigorously) until you have an emulsion and all the ingredients are mixed together.
  10. When the spirals are done put them in a large bowl. Toss in the kale leaves, goat cheese, and dressing. Mix until everything is coated.
  11. Serve in individual bowls with forks.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2016/05/19/sweet-potato-beet-spiral-salad/