Roasted Beet, Sweet Potato & Kale Salad

As we said in the headline, this is the great salad which is nutritive enough to replace one whole meal. Plus the greens, proteins and fibers this is the best salad.

What do you need:

For the salad:

• 1 large sweet potato
• 1/4 cup dried, unsweetened cranberries
• 1/4 cup chopped pecans
• 4 beets peeled
• 1 bunch kale, chopped
• 1/2 cup cooked quinoa
• 2 tbsp coconut oil
• Salt and pepper

For the dressing:

• 2 tbsp raw apple cider vinegar
• 1 tsp wasabi
• Juice of a lime
• ¼ cup extra virgin olive oil

Preparation steps:

Turn on the oven on 180°C or 350°F

Cut the sweet potato into cubes of 3cm. Peel the beetroots and cut them in 3cm cubes.

On a baking sheet put some coconut oil, salt and pepper and bake them for about 40-45 minutes. The tossing process is until the vegetables are soft.

In meanwhile blanch the kale to ease the bitterness and to soften the greens.

How to blanch: chop the kale and stir into boiling water in duration frim 2-3 minutes, drain and wash under cold water.

Use a large bowl to toss together the beets, pecans, sweet potato, cranberries, kale and quinoa.

Dressing preparation:

In a blender put wasabi, vinegar and lime juice. Blend on medium speed for 30 seconds. Switch on slow and add the oil.

Pour over the salad and enjoy!