Curly Beet and Sweet Potato Salad

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.


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

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