Roasted Sweet Potato, Beet, and Brussie Salad with Honey Ginger Balsamic Dressing (Honey Ginger Balsamic-Seasonal)
/This salad or side dish is so full of good stuff; roasted colorful tubors and cruciferous brussies and healthy tree nuts... wow!
To make your salad prepare all of the following ingredients and put them into a salad bowl.
Start with medium sized red beet with greens. Remove and wash the greens and set them aside to be used later. Cut the tip off of the beet and scrub it clean. Wrap the beet in foil, and place it in 350 degree oven for about 45 minutes until it pierces easily with a fork. When it is finished, set it aside to cool. When it is cooled, peel it and cut it into bite sized pieces.
Peel a large sweet potato, cut it into bite sized cubes, toss it in olive oil and kosher salt, and place it in a 360 degree oven to roast until they are browned and fork tender. When done, set aside to cool. (Note: I found a purple sweet potato and used it along with a medium sized orange one, but if you can't find, just use the large orange one.)
Select 7 or 8 large Brussels sprouts. Cut them in quarters and then slice each quarter very thinly to produce what resembles a chiffonade style cut.
Take the cleaned and dry beet greens and cut off the stalks. Slice them chiffonade style by stacking the leaves, rolling them up and then slicing them very thin to get long slivers of leaves.
Measure out 1/2 cup of slivered almonds.
Make your dressing by whisking the following until creamy:
1/4 cup Honey Ginger Balsamic Vinegar,
1/2 cup extra virgin olive oil,
1 Tablespoon of toasted sesame oil,
a pinch of kosher salt, and a few grinds of fresh cracked pepper.
Stir dressing into salad and serve.
Optional: With your leftover, re-heat and add dollops of goat cheese. Serve warm!
