How far in advance can I make sweet potato and beet salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make sweet potato and beet salad [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does sweet potato and beet salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is sweet potato and beet salad [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Sweet Potato and Beet Salad
[Vegan]

KP By: Ksenia Prints

Author Bio

Meat-free globally-inspired recipes with a focus on Mediterranean and European flavors. Ksenia Prints is a fifth-generation... Read More

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Sweet Potato and Beet Salad [Vegan]

Dairy Free

Vegan

This watercress salad takes ordinary ingredients and combines them in such a way to make a unique dish. Beets and yams are sliced and roasted until tender and creamy, then stacked on top of each other, sprinkled with watercress leaves, and drizzled with a salty-sweet umami miso dressing. Serve this... Read More

Ingredients You Need for Sweet Potato and Beet Salad [Vegan]

6 small beets of various colors
2 medium-sized sweet potatoes
Olive oil
1 tablespoon white miso
2 teaspoons maple syrup
3 tablespoons vegetable oil
Juice from 1/2 of 1 lemon
A bunch of watercress, leaves only
Nuts and seeds of your choice (optional)

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How to Prepare Sweet Potato and Beet Salad [Vegan]

Line a baking sheet with parchment paper. Wrap beets in aluminum foil. Slice yams into 1/2-inch circles.
Arrange yams and beets on baking sheet, beets on one side and yams on the other. Sprinkle yams with salt and pepper, and drizzle with olive oil.
Bake in a 400°F oven for 35 minutes, until yams have become golden and blistered in some spots. Remove yams and set aside, and continue baking beets for an additional 25-30 minutes, until beets can be easily pierced through with a fork.
Let cool in aluminum foil, then peel skin off using paper towels or while wearing disposable gloves. Slice beets into 1/2-inch slices.
Now, make the dressing. Shake all remaining ingredients (except for the nuts and seeds) vigorously in a jar, using a fork to break up the miso, or, for best results, blend using an immersion or standing blender.
To serve salad in individual portions, arrange yam and beet slices one on top of another in neat stacks on plates, one stack per plate. Top each stack with watercress leaves, drizzle generously with dressing, and sprinkle nuts and seeds, if you'd like.
To serve salad family style, arrange yam and beet slices interchangeably on a large platter. Pile on the watercress leaves in the middle, sprinkle the nuts and seeds, and drizzle on the dressing.
Serve immediately.