Nutritional Plan Recipe: Roasted Beet, Sweet Potato and Kale Salad

INGREDIENTS

• 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

DRESSING

• 2 tbsp raw apple cider vinegar
• 1 tsp wasabi
• juice of a lime
• 1/4 cup extra virgin olive oil

METHOD

1. Preheat oven to 350°F (180°C).
2. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
3. Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
5. In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale, and quinoa.
6. To make dressing, place vinegar, wasabi, and lime juice in a blender. Blend on medium for 30 seconds. Switch to the lowest setting and slowly pour in oil with the motor running.
7. Add dressing to salad and toss well.