Roasted Beet and Sweet Potato Salad

This salad is hearty and filling, providing comfort on a chilly autumn day.  The mint vinaigrette is refreshing and pairs well with the roasted vegetables.  I enjoy incorporating the rich, earthy flavor of beets into my cooking, especially in the colder months.

According to Dr. Mercola, beets are high in immune-boosting vitamin C, fiber, and essential minerals such as potassium, which is crucial for proper nerve and muscle function, and manganese, which is good for your bones, liver, kidneys, and pancreas.  Beets also contain the B vitamin complex, and are especially high in folate.  They contain betaine, a nutrient which helps fight inflammation, and betalin which supports the body’s natural detoxification process. Phyochemicals that give beets their deep crimson color may help in fighting off cancer.

Sweet potatoes are an excellent source of beta-carotene and vitamin A.  These compounds are powerful antioxidants with anti-carcinogenic and anti-inflammatory properties.  Vitamin A also maintains integrity of healthy mucus membranes and skin.  Sweet potatoes also contain the B vitamin complex as well as minerals such as calcium, magnesium, manganese and potassium.    

This salad would make a great side dish on the thanksgiving table.  I plan on making it for our family's annual thanksgiving brunch next week.

I adopted this recipe from Homemade for Elle.

2 beets, peeled and cubed
2 sweet potatoes, peeled and cubed
2 Tbsp. coconut oil, melted
½ tsp. garlic powder
½ tsp. rosemary
Sea salt, to taste

3 Tbsp. extra virgin olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
2 Tbsp. fresh mint, chopped
Sea salt, to taste

Preheat oven to 375 F.  
Mix the beets, sweet potatoes, coconut oil, garlic powder, rosemary and salt, making sure to coat well.  Arrange in a shallow baking pan and roast for about 45 minutes, or until the vegetables are soft and lightly browned.  Remove from oven and allow to cool to room temperature.  Meanwhile, whisk together the vinaigrette ingredients in a bowl.  Pour over the vegetables, toss to coat.  Serve at room temperature or chilled.

Raw Beet Salad

Prior to trying this recipe I've never consumed raw beets.  I didn't even know they could be eaten raw.  Beets are a powerhouse of nutrients.  According to Dr. Mercola, beets are high in immune-boosting vitamins (B, C, beta-carotene, and folic acid) and essential minerals (potassium, manganese, phosphorus and iron).  Eating beets can help lower your blood pressure, boost stamina, fight inflammation, prevent various forms of cancer and support liver detoxification.  Surprisingly the green leafy tops are the healthiest part of the plant, so don’t throw them away.  They can be added to green smoothies, vegetable juice or sautéed with other greens like spinach and chard.  My friend Julia shared this recipe with me years ago and it has become one of my favorites.


2 medium organic raw beets, julienned
1 medium organic apple (Gala), julienned
1 medium onion, thinly sliced
6 pickles, julienned or diced
1 bunch parsley, finely chopped
Sea salt, to taste
¼ cup favorite oil (extra virgin olive, unrefined sesame, and/or unrefined cold pressed sunflower)

Mix all ingredients in a large bowl.  Cover and marinate for 1 – 2 hours prior to serving.