Sweet Potato, Sprout & Beet Salad

Sweet Potato, Sprout & Beet Salad

As we get further into winter I find that all my body craves is warming, comforting food. I wake up dreaming off porridge and then spend the rest of the day thinking about stews, curries, soups and tea! I find that cold salad no longer looks super delicious too, so instead I’ve started making warm salads, which I’m loving. This sweet potato, sprout and beet salad is the perfect example of a warming winter salad, it just works so well. It’s such a great rainbow dish too as there is so much colour going on, so it will look beautiful while also tasting amazing. The roasted sweet potatoes and beets are so sweet and tender, while the sprouts go nicely crispy and the kale is sautéed until it’s nice and soft so you get a great mixture of textures. I then toss everything in a tahini and apple cider vinegar dressing, which gives each bite a creamy, tangy edge that brings all the elements of the dish together. If you want to make the meal a little more filling try tossing some quinoa or buckwheat into the salad, it’s a delicious addition!

Serves 2

– 1 large sweet potato (300g)

– 3 beetroots (250g)

– 200g of brussel sprouts

– 1 bag of kale (200g)

– 1 teaspoon of chilli flakes

– olive oil

For the Dressing:

– 5 tablespoons of olive oil

– 3 tablespoons of tahini

– 2 tablespoons of apple cider vinegar

Pre-heat the oven to 180C

Slice the sweet potato into bite-sized pieces, drizzle it with olive oil and place it on a baking tray in the oven for fifteen minutes.

While the sweet potato cooks peel the beetroots and then chop them into pieces that match the size of the sweet potato, and then slice the sprouts in half.

Once the sweet potatoes have cooked for fifteen minutes add the beets and sprouts to the baking tray, add a little more olive oil, salt, pepper and the chilli flakes. Place the tray back in the oven and let it bake for another thirty minutes – until the beets and sweet potatoes are nicely tender and the sprouts are getting crispy.

Just before the veggies finish roasted make the kale. Tear the kale leaves off their stems into small pieces and add them to a frying pan with a little olive oil. Gently sauté the kale until it softens, then add the veggies to the pan once they’ve finished cooking.

Stir the dressing together in a mug, pour it oven the salad, mix everything together and finally serve and enjoy!

 

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  • Lisa

    Looks delicious, I’m craving warm foods now too salad just doesn’t feel satisfying in cold weather I’d love to see more of your warm salad & dressings ideas. You mention olive oil twice in the recipe, I think it should be 2 tbsp cider vinegar?

  • Julia

    Ella,
    Can you check the ingredients for this dressing as it has two quantities of olive oil? Looks wonderful and want to make it tonight!

  • jo

    Hello Ella,
    This looks yummy and I’m looking forward to trying it. In the ingredients list, the dressing notes 5 tbsps of olive oil and 2 tbsps of olive oil. Should one be a vinegar or something?
    Love your recipes.
    joanna

  • Yoojin Lee

    i love how this is recipe is essentially one pan! can’t wait to make it :)

  • Rita

    Fabulous Recipe Ella! I have tried a number of your creations and I have yet to find one I did not love! Thank you for being a HUGE inspiration to me in my journey of healthy eating! I do have one question, about this recipe, as I was hoping to try this recipe tomorrow, I could not help but notice that in the dressing, you have olive oil twice. Is that a mistake or, do we need 7 tablespoons? Lots of love,
    Rita xx

  • http://greenevi.com/ Evi @ greenevi

    Hi Ella,
    this salad sounds amazingly tasty again! But I think you accidentally wrote 2 times olive oil for the dressing, instead of apple cider vinegar :)

  • Julia

    Can you check the measurements for the dressing please as it doesn’t seem quite right.

  • http://elderflowerkitchen.com/ Elderflower Kitchen

    Wow, sounds like a truly delicous mix of veggies and the dressing sounds amazing as well – I love the combination of ACV and tahini. I was just wondering, in your recipe, is it supposed to say 5 TBSP of Apple Cider Vinegar or is the olive oil correct? I noticed that there’s olive oil two times but no ACV listed. Just thought I’d let you know. Can’t wait to make this, I know exactly what you mean about craving warm foods instead of raw salads, I feel exactly the same! I wouldn’t know what to do without my morning porridge, it just gives me such a hug on each of these cold mornings. Lots of love!

  • http://addalittlefood.com/ Millie l Add A Little

    This looks delicious Ella – I love the variety of colour!

  • http://www.simplymilkco.com/ Rachel of Simply Milk Co.

    This sounds great! I have a question on the dressing since olive oil is listed twice, what is the missing link?

  • http://lovealwayserica.tumblr.com lovealwayserica

    I just bought a large bag full of brussels sprouts at the market this morning, and I always have an abundance of beets and sweet potatoes in my cupboard. So excited to try this out – thank you once again Ella!

  • Alexander Alexander Alexander

    Is it two or five tablespoons of olive oil?

  • Kika

    Is the dressing correct, it repeats the olive oil… just curious. Thanks!

  • Phoebe

    Hi! I’m a big fan of your blog, and I mentioned you in an article recently – if you have time then please give it a read!

    http://bristol.studentbeans.com/uk/mag/features/generation-pecks-the-growing-movement-of-uk-students-promoting-health-and-fitness

  • Luciana

    Dear Ella, Lovely recipe. And so tasty!

  • Sarah Riddell

    I’m confused. For the dressing is it 5 tablespoons of olive oil, or 2?

  • elise

    Hee Ella, for the dressing you use lots of olive oil.
    My question is, do you really need that much, because you use it two times? haha

  • Stefanie Haigh

    Sounds amazing! Just what I was looking for to make this week! I need to get back on track with my veggies! :)

  • marlies

    This looks so good! I’ll definitely be trying it soon :)

    Also, thank you so much for posting the weights of the sweet potato and beets you used! It’s so tough to know what a “medium sweet potato” is without some sort of reference weight, so you rock for being super clear! :)

  • https://veganfitness.com/ VeganFitnessCom

    Hi Ella, this recipe looks amazing! I love kale and beetroot, so I’ve saved this in my ‘healthy dinners’ folder to make for one of my mid-week meals this week. Thanks for another excellent post. Georgie :-)

  • Mandy Maz

    Just made this but substituted parsnip and broccoli for the beets and sprouts. Tasted amazing and I feel full of goodness now. Thanks!

    • ellawoodward

      Those substitutions sound delicious! :)

    • ellawoodward

      Those substitutions sound delicious! :)

  • diginhobart.blogspot.com.au

    i”ve not long discovered your blog and love your healthy, vegie focus. like this roast veg salad – my fave kind of cookign and eating. it would be great anytime of year here in crazy-weather hobart.

    • ellawoodward

      So glad to hear that! It’s perfect this time of year :) have a lovely day, Ella x

  • ellawoodward

    This would make the perfect mid-week meal! Hope it’s yummy and have a lovely day, Georgie :). Ella x

  • ellawoodward

    Hope you love it when you do! I’ll keep posting the rough weight of the veggies as glad to hear that’s super helpful :) Ella x

  • ellawoodward

    Hope you love it! :) x

  • ellawoodward

    Hi Elise, thanks for the question! You need olive oil to just help the sweet potato cook while it roasts, and then there’s olive oil in the dressing at the end. That’s only why it’s mentioned twice :) ella x

  • ellawoodward

    Hi Sarah, it’s 5! It makes a large batch, you can use less if you prefer, but I find this is the best ratio for the ACV and tahini :) X

  • ellawoodward

    I’ve just had a read Phoebe, that’s so sweet of you! So glad you love the blog and have a great day :) X

  • ellawoodward

    Hi Kika, yes, sorry – the olive oil first time is to rub your sweet potato in before it roasts, and the second time is for the dressing! Hope that makes sense, Ella :) X

  • ellawoodward

    Hi – it’s 5 for the dressing, (as it makes quite a large amount) and then you need olive oil for cooking the veggies. Hope that makes sense :) Ella x

  • ellawoodward

    Sounds like you are all set to make the perfect salad! Hope you love it :) x

  • ellawoodward

    Hi Rachel, sorry if it’s confusing! The olive oil listed with the veggies is for preparing them (sweet potato, kale etc) and then you use it again in the dressing :). Hope that makes sense, ella x

    • http://www.simplymilkco.com/ Rachel of Simply Milk Co.

      Sorry, the dressing had repeated olive oil twice so we were all just looking for clarification on that, but it looks like the problem has been fixed! Thanks! 😉

  • ellawoodward

    Hi! Yes the veggie combo is absolutely scrummy :) The dressing is 5 tbsp of olive oil, and 2tbsp of apple cider vinegar with 3tbsp of tahini. The olive oil is only listed twice as you need some to prepare the veggies with first, and then more in the dressing. Hope that makes sense! ‘Tis the season of morning porridge indeed! Have a lovely day, Ella :) X

  • ellawoodward

    Hi Julia – yes! It’s 5tbsp of olive oil, 3tbsp of tahini and 2 tbsp of ACV :) hope that makes sense. Ella x

  • ellawoodward

    Thanks Evi! It should read correctly now :) ella x

  • ellawoodward

    Hi Rita – sorry for the confusion – it should read correctly now. 5tbsp of olive oil for the dressing, and then just a little extra for preparing the veggies. Hope that helps! Ella :) x

  • ellawoodward

    That’s the great thing! Hardly any washing up :) x

  • ellawoodward

    Hi Joanna, thanks for this, it should read correctly now :) Its 5tbsp of olive oil and 2 tbsp of ACV. hope that makes more sense! Ella x

  • ellawoodward

    Hi Julia! Yes, sorry about that, it should read correctly now :) It’s 2tbsp of ACV and 5tbsp of olive oil. Ella x

  • ellawoodward

    Hi Lisa, yes thanks for mentioning that, it should read correctly now though. So 5tbsp of olive oil and then 2tbsp of ACV – you guessed it! Have a lovely day, ella X

  • Adeline

    Hi Ella,
    Do you pre-cook the brussels sprouts in water before to put them to roast ? Because I’ve read it’s better to do that to make them more digest.
    Also, could I use already coooked beetroots and just add them at the end ?
    Thanks : )

    • ellawoodward

      Hi Adeline :)
      If you fully roast the brussels sprouts then they should be fine to digest and I don’t think they will need par boiling, but if you prefer then absolutely go ahead! Using beets that have already cooked is fine too, you may want to just heat them up before adding :) ella x

  • Mihaela Jakovac

    My sprouts & potatos are vry soft but beet not so much :)

  • Dani

    I excited to try this. It looks so nourishing and pretty to boot. Thanks Ella!

  • ellawoodward

    Hope it was still yummy! Maybe the beetroot needs to be cut a little smaller next time, as it will take longer than the sprouts and potatoes! ella x

  • ellawoodward

    Yes! Sorry about that confusion, Rachel, I adjusted the recipe once I spotted it, confused me too at first! Glad everyone’s dressings will be beautiful now! ella x

  • http://www.bretelle.com.au/ BRETELLE

    This looks SO incredibly nourishing, I needed dinner inspiration for a quiet Friday night & this is going to be perfect! Thanks x

    http://bretelle.com.au

  • Valerie

    I made it last night – super delicious. Only the Kale was a litte hard on my stomach or maybe I overate a little too late. Will definatly cook it again but without the Quinoa.

    • ellawoodward

      Sorry to hear it was a little hard on your stomach, it’s very fibrous so maybe make sure it’s fully softened in the pan? Glad it was delicious though :) x

  • http://www.sophiesfoodiefiles.wordpress.com/ Sophiesfoodiefiles

    yum yumy yumm! I often roast my veggies but use a lot of spices & this is simple, clean & very inviting too! A great idea to serve it with sautéed kale! Yumm!

  • Rebecka

    I’m just wondering if it is okay to prepare a large batch of this and then heat it up whenever I want some during the week?

  • ellawoodward

    Hey, I would probably roast the beets, potatoes and sprouts in a big batch and then just toss a few handfuls of kale in a pan when I wanted to make it later in the week :) x

  • ellawoodward

    Yay, so glad you agree! It’s delicious – you must try! X

  • ellawoodward

    Sorry to hear it was a little hard on your stomach, it’s very fibrous so maybe make sure it’s fully softened in the pan? Glad it was delicious though :) x

  • ellawoodward

    This sounds like it’s the perfect recipe then! Hope you loved it :) x

  • Sheri

    Thanks for a great recipe Ella – it was delicious!

  • Martina Keddouh-Wertmann

    Dear Ella, I live in Switzerland and it is very difficult even impossible to find Kale. What else could you use instead? Thank you for your help!

    • ellawoodward

      Hi Martina, that’s such a shame it’s hard to source kale! You could replace with another leafy green like chard or spinach :) x

  • http://www.francescawaddell.com Fran

    ok so I’ve just made this salad tonight – it is dee-licious! Honestly Ella your recipes are so good every single one has turned out perfectly. I only discovered your blog last week and so far I’ve made the perfect breakfast smoothie, the roasted carrot and turmeric soup, the ginger bread cookies. And each one has been a winner! The balance of spices and the way you pump up the volume flavours really works! I love your blog and I love your recipes, I can’t wait to try them all!

  • ellawoodward

    That’s such a sweet comment thank you Fran! And so so glad to hear you’re loving the recipes :) hope you keep loving them x

  • Brian Grellmann

    we had this as one of the dishes for our flat christmas dinner and it was sooo good! added so much colour to the plate too. thanks so much for the recipe Ella!

    • ellawoodward

      So happy to hear that! Thanks for your comment Brian :)

  • http://lovealwayserica.tumblr.com lovealwayserica

    I made this the other day and I tossed in some wild rice – it was absolutely delicious. Just as an alternative to quinoa or buckwheat. ❤️

  • Janey

    Hi Ella, I’ve just stumbled upon your blog and my mouth is watering at the yummy recipes I see…. Can’t wait to try them. Will be starting with this one tomorrow, I wonder though, can I use coconut oil instead of olive oil?

  • luckychiclet

    Oh my! I just made this exactly as written, and it is sublime! Thanks so much for your wonderful blog – I am so inspired now :)

  • ellawoodward

    Hi Janey, yes you can but the this will definitely give the salad a coconut flavour. Have a beautiful day! X

  • Laura

    This is absolutely delicious! I did shred the kale and add it to the hot food after it came out of the oven.

  • Rita

    Hi, I was wondering, any idea what I could replace the sprouts with? Im allergic to sprouts. Thanks

  • ellawoodward

    Hi Rita, you could use any other vegetable instead, perhaps you could try peas. X

  • Melanie Hutchinson

    wow the dressing is amazing! i changed the recipie slightly as i didnt have kale so i served it on a huge mixed salad :) YUM

  • Kirsty

    Randomly stumbled across this site/recipe as a google search – and making this recipe was my last attempt at trying to like Kale. Oh my word, I am now hooked – I now seriously crave this dish. Since then I’ve also tried a few other of your recipes and have just loved every one. Can’t wait to try out the rest. Ella you are definitely the Delia of healthy eating. I now have the app and will get the book. I wish you every success, you deserve it.

  • Cassie Smyth

    I love this so so much! I’ve got my vegetables roasted and will be having this later. The dressing is just to die for!

  • Erinn

    Just made this recipe… it was SO delicious and pretty easy too! I found the dressing to be a little too tahini tasting… so I added about 3 tbsp lemon juice and it was amazing! Can’t wait to receive your book in March. I have not tried a recipe of yours that I have not loved! Keep them coming!

  • Saffie

    Hi, Just cooked this and am so in love with it! The dressing just makes the roasted veg taste so wonderful! Was sceptical about the tahini, but it was truly amazing!

  • Claire

    I make this salad all the time and am obsessed with tahini now! Does anybody know if unhulled tahini or normal tahini is better for you? I’ve heard different things from different sites!! xxx

    • ellawoodward

      Hi Claire, I tend to buy organic tahini which contains roasted hulled sesame seeds. So happy you love the salad! X

  • ellawoodward

    Hi Harriet, so happy you love the book and blog! You could try using regular vinegar or lemon/lime juice but ACV has so many amazing health benefits and nutrients. Have a lovely day! X

  • ellawoodward

    Hi Sandra, I am so happy to hear that you are feeling so inspired by the blog and book! Yes the substitutions should work really well! I hope you continue to enjoy the recipes! X

  • ellawoodward

    So happy that you love the smoothie! And yes, you can use all the nuts in the booked to make nut butter (mixed or alone) and theres an ultimate nut butter recipe on my blog!

    Enjoy! x

  • ellawoodward

    I usually use nut butters as a replacement for tahini but in this case you could try using tamari instead for the dressing! Hope it tastes delicious x

    • Linda Philo

      Thank you! I’ll give it a go :)

  • ellawoodward

    Hi Adeline :)
    If you fully roast the brussels sprouts then they should be fine to digest and I don’t think they will need par boiling, but if you prefer then absolutely go ahead! Using beets that have already cooked is fine too, you may want to just heat them up before adding :) ella x

  • Saskija

    I excited to try this. It looks so nourishing and pretty to boot. Thanks Ella!

  • ellawoodward

    I hope you try it and love it! And have a great day :) x

  • ellawoodward

    Hi Martina, that’s such a shame it’s hard to source kale! You could replace with another leafy green like chard or spinach :) x

  • ellawoodward

    So happy to hear that! Thanks for your comment Brian :)

  • Julia

    Hi Martina,
    you can find kale at Coop – it’s called “Federkohl”. Best