Curly Beet and Sweet Potato Salad

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Who wouldn’t want to eat this colourful and fun salad?  The bonus, it is deliciously jam packed with nutrients from eating these veggies in their raw form.

Salad:

2 large sweet potatoes

1 bunch red beets (3-4)

4 green onions (sliced)

1/2 cup pumpkin or sunflower seeds

 

Garlic-Lime Vinaigrette:

1/3 cup olive oil

1/4 cup fresh lime juice

1 clove garlic minced

2 tbsp. maple syrup

sea salt and pepper

  • Mix all ingredients for vinaigrette in a jar and shake up until well mixed.  Store in fridge until ready to use.
  • Peel the sweet potatoes and beets.  Using your veggie spiralizer, process into separate bowls  (NOTE:  if you do not have a veggie spiralizer you could use a julienne peeler or a regular veggie peeler and slice into strips)
  • Pour 1/2 the dressing in the bowl with the sweet potato and the other 1/2 in the bowl with the beets.  Allow this to marinade for and 1-2 hours, or even overnight.
  • Right before serving, add the beet ribbons and the sweet potato ribbons together.  Do not over stir, the beet juice will turn everything pink!
  • Slice green onions diagonally and add this to the salad along with seeds.

 

Curry Powder

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3 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp turmeric

1 tbsp mustard seeds

2 1/2 tsp fennel seeds

8 whole cloves

1 1/2 tsp ground ginger

1 1/2 tsp black peppercorns

1/4 tsp ground nutmeg

1/4 tsp cayenne

  • Preheat oven to 250F
  • In a bowl, combine all ingredients
  • Spread out on a pan and toast for 20 minutes on middle rack.  Check often, you don’t want spices to burn
  • Let cool to room temperature
  • Grind spice mixture in batches with a spice grinder or coffee grinder and strain through a sieve into a bowl
  • The curry powder will keep six months in a tightly sealed jar in a cool, dark place