Sweet Potato and Beet Salad with Rosemary-Lemon Vinaigrette

While cleaning out the fridge I came up with this delicious salad. It is so important to experiment with foods and that also helps prevent waste. These flavors work so well together!

The Good in this? Eating raw vegetables retain all of the nutrients that can be lost in cooking. Try making raw salads on occasion or adding raw vegetables as snacks.

Beet and Sweet Potato Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:
2 cups beet noodles
2 cups of sweet potato noodles
1 cup of beet greens, chopped
1/2 c feta cheese
1/2 c toasted walnuts

Vinaigrette
1/2 T fresh rosemary
juice of 1 lemon
1/3 c olive oil
1 T apple cider vinegar
1/4 tsp salt and pepper
1/2 T honey

Directions:
Spiralize potato and beet and place in bowl with beet greens. Mix vinaigrette ingredients in mason jar. Shake well. Pour dressing over noodles and toss. Top with toasted walnuts and feta cheese. Garnish with lemon zest (optional).

2 thoughts on “Sweet Potato and Beet Salad with Rosemary-Lemon Vinaigrette

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