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Sweet Potato Detox Salad with Beetroot Dressing

  • Author: Amanda Janes
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4

Description

 This recipe gives your body everything it needs to detoxify on the daily.  Enjoy it for the sweet flavors, glowing skin, and renewed energy.  It’s sure to put a spring in your step! 


Ingredients

Units Scale

Salad Ingredients 

  • 1 cup shelled edamame
  • 1 cup quinoa
  • 1 small red onion sliced
  • 6 cups arugula, spinach, or mixed greens
  • 2 medium sweet potato, chopped
  • 2 medium beet, chopped
  • 1 tbsp avocado or other neutral flavored oil
  • 1/2 cup of pecans, roughly chopped
  • 1/8 tsp of fine sea salt
  • 1/4 tsp of cinnamon
  • 1/2 cup goat cheese (optional)

Pink Goddess Dressing (Yogurt & Beetroot) 

  • 1/2 cup plain yogurt
  • 1 clove garlic
  • 1 peeled beet (grated if raw or diced if cooked)
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey

Green Goddess Dressing (Herbs & Avocado)

  • 1/2 cup plain yogurt
  • 1 ripe avocado
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1 clove garlic
  • 2 tbsp lemon juice (approx 1/2 fresh lemon)
  • 2 tbsp water
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil

Instructions

  1. Cook quinoa and edamame according to package directions.  Set aside to cool.
  2. Peel and chop sweet potato and beet into 1 inch cubes.  Toss in oil and salt. Sprinkle cinnamon on sweet potatoes.
  3. Roast beet and sweet potato on 400 for 20-25 minutes.
  4. Remove from the oven and cool until slightly warm.
  5. Add a base of greens to your plate. Top with quinoa, edamame, onion, pecans, and roasted vegetables.
  6. Serve with dressing of choice.

Dressing Instructions

  1. Add dressing ingredients to a blender and process until smooth.
  2. Add extra water to achieve desired consistency, if required. 

Tip:  if using bottled beets you may need to adjust the amount of vinegar and honey to taste.  


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