This lovely salad idea is a meal all on it’s own or you could serve it along side a protein such as chicken or steak. The sweet potato and beetroot are roasted so it can be served as a warm salad, I love a salad that incorporates a warm element. My husband who is not a salad lover, went back for a second helping. That is a HUGE compliment!
1 bunch of kale
1 large sweet potato
1 large beetroot
Pinch of sea salt flakes
2 – 3 springs of fresh rosemary
2 table spoons of olive oil or coconut oil
Sprinkle of sunflower seeds
1 lime juiced
2 tablespoons of coconut amino
1/4 cup of extra virgin olive oil
Peel the beetroot and sweet potato. Cut both vegetables into cubes all around the same size. Cook the sweet potato in boiling water until soft. At the same time, cook the beetroot in the microwave, until soft. Depending on the size of your cubes will depend on how long you cook them for. Test how soft they are with a folk every so often, they will only take 5 minutes or so to cook. In a hot pan place the oil and heat. Place the cooked, drained vegetables in the pan with the hot oil and roast gently, turning as you need to. Sprinkle some sea salt flakes and fresh rosemary onto the vegetables as they roast. The vegetables will go golden brown and have a beautiful aroma.
While you are roasting the sweet potato and beetroot, you can prepared the kale. Slice the leaves away from the stalks, discarding the stalks. Wash the kale in water and shake dry. Roughly chop the kale and place in a large bowl.
To make the dressing, mix the three ingredients together and shake until combined in a jar with a lid. Pour over the kale and mix until all of the kale is coated with the dressing (you will not need it all, you can keep the dressing for another salad).
Once you have finished roasting the vegetables combine with the kale. Place in a nice serving dish and sprinkle the sunflower seeds on top of the salad. ENJOY!