Roasted Beet, Yam & Cabbage Salad Recipe

For Memorial Day weekend nosotros took a route trip upwards the nation (California) to the college town of Chico where my hubby Bob earned his finance degree. He ever raved close Bidwell Park, which followed Big Chico Creek through a component of the town. There are miles of paved trails nether a shady canopy of large trees as well as lush greenery bordering the creek. Picnic benches point the route offering an invitation to halt as well as bask the cool creek.

We brought our mount bikes for the role of riding the trials. So off nosotros went. We rode from Lower Bidwell Park all the means to Upper Bidwell Park where you lot tin opt for to a greater extent than adventurous single-track, dirt trails. We saved the dirt trails for the next 24-hour interval when nosotros spent several hours navigating upwards as well as downwards slightly technical trails (filled amongst protruding rocks of all sizes) getting a keen workout—ending amongst a halt along the upper creek amongst a chilly dip for our weary feet.

Since I may non honour salubrious nutrient to consume on trips, I ever conception ahead as well as brand a sizable salad to convey along. I chose a salad from Food Matters as well as made roughly changes to accommodate what I had on hand.

You volition honour this recipe a pleasing combination of tastes that turns beet red when all mixed together. It comes from Food Matters—a wellness website based inwards Australia, which I highly recommend you lot subscribe to. They offering recipes as well as wellness as well as nutrition data to help inwards your healing scream for or optimum wellness routine.

I used royal cabbage instead of kale called for inwards the master recipe. The cherry-red beets inwards this recipe bathe the ingredients inwards a ruby color, nevertheless the cherry-red cabbage is hardly affected because of its deep royal color.

Since the kokosnoot stone oil was a paste-like consistency, I used my handy technique of massaging the veggies as well as kokosnoot stone oil through a ziplock handbag to coat them amongst the oil. Learn my technique at How to Prepare Roasted Vegetables.

Another thing I changed inwards the recipe was subbing the dried cranberries for the Made inwards Nature Super Berry Fusion organic dried fruit from Costco. I also job this same dried fruit blend in my DIY trail mix.

Roasted Beet, Yam & Cabbage Salad

from Inspired past times Food Matters

yield half dozen - 8 servings

category Salad

cuisine Vegan

ingredients

1 large yam or sweetness potato, peeled

2 large cherry-red beets, peeled

2 Tbsp of kokosnoot oil

Salt & pepper

1/4 - 1/2 caput of royal cabbage, chopped

1/2 C cooked quinoa

1/4 C dried cranberries or mixed berries

1/4 C chopped pecans

Dressing

2 Tbsp apple tree cidar vinegar

Juice of 1 lime

1/4 C extra virgin olive oil

directions

1. Preheat oven to 400ºF

2. Cut yams as well as beets into 1/2 inch cubes.

3. Put yams as well as beets into gallon-size plastic handbag as well as add together cocnut oil.  Close handbag as well as massage veggies through handbag to distribute stone oil onto beets as well as yams. Add tabular array salt as well as pepper.

4. Spread out on baking canvass as well as roast for thirty minutes, turning occasionally until vegetables are soft, but firm.

5. In a large bowl, toss yams, beets, pecans, berries, cabbage as well as quinoa. 

6. Whisk the dressing ingredients until blended as well as thence pour onto salad mixture. You may non job all the dressing.

7. Toss good as well as serve.

This salad got ii thumbs upwards from Bob. We simply finished upwards the residue of this yummy salad ii days agone as well as I'm laid to brand roughly other batch. You accept all summertime to attempt this recipe. If you lot brand it, I guarantee you'll arrive again!

What are your plans for getting away this summer?

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