Roasted Beet and Sweet Potato Salad with Tahini Dressing

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I love salads, but with plummeting winter temperatures, I am not as inclined to eat cold food. In Chinese medicine, we are supposed to eat warming foods in the winter to help keep our bodies warm and support digestion. I created this warming salad and paired it with a dressing I’ve been making for years. It’s perfect for these bitter temperatures.

Further Food Nutritionist Commentary:

Beets have anti-inflammatory, antioxidant and detoxification properties. They are amazing for liver health, helping to support Phase 2 of our detox pathways, which is crucial in eliminating unwanted toxins. Tahini, or sesame seed paste, is an excellent source of copper, manganese, calcium, magnesium, phosphorus, iron, zinc and selenium. They are like a complete multi-mineral supplement in food form. Collards are part of the Brassica family, which have amazing anti-cancer and liver promoting properties. They are also off the charts high in vitamin K, as well as vitamin A, C and calcium. Cilantro is rich in minerals and an amazing heavy metal detoxifier.

By Rachel Schwartzman, ND
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Roasted Beet and Sweet Potato Salad with Tahini Dressing

  • Prep Time:10 min
  • Cook Time:45 min
  • Servings: 4

Ingredients

2 sweet potatoes (cut into large pieces)

3 beets (cubed)

½ bunch collard greens (chopped)

¼ cup tahini

¼ cup water

1 large garlic clove

juice of 1 lemon

2 tablespoon of cilantro (optional)

Instructions

  1. Roast sweet potatoes and beets in 425 degree F oven for 15 minutes.
  2. Remove from oven, toss in chopped collards and finish roasting, 10 minutes more.
  3. While the vegetables cook, combine tahini, water, garlic, lemon and cilantro, if using, in blender.
  4. Blend until smooth.
  5. Drizzle dressing over finished vegetables and enjoy!
Roast sweet potatoes and beets in 425 degree F oven for 15 minutes. Remove from oven, toss in chopped collards and finish roasting, 10 minutes more. While the vegetables cook, combine tahini, water, garlic, lemon and cilantro, if using, in blender. Blend until smooth. Drizzle dressing over finished vegetables and enjoy!

Nutrition Information

Per Serving:  Calories: 196; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 128mg; Potassium: 548mg; Carbohydrate: 24g; Fiber: 5g; Sugar: 7g; Protein: 5g

Nutrition Bonus:   Vit A: 228%; Vit C: 36%; Iron: 10%

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