← All recipes

Warm Beet And Sweet Potato Salad With Creamy Dressing

A home-style Warm Beet And Sweet Potato Salad With Creamy Dressing made with Beets Various Colors, Sweet Potatoes, Canola Oil Salt And Pepper, Spinach Leaves, and Lowfat Buttermilk. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1 1/2 lb
• 1 tbsp
• 8 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 4

Method (preview)

1. 1

   Preheat oven to 450F. Peel and slice vegetables into 1/2-inch thick rounds. Mix vegetables with oil, keeping different colored beets separate to prevent dying.

2. 2

   Spread vegetables in one layer on one large or several smaller nonstick baking sheets.

3. 3

   See tips.

4. 4

   Sprinkle with salt and pepper, and roast about 25 minutes, stirring once about halfway through.

5. 5

   Vegetables are done when brown outside and soft inside.

6. 6

   Wash and dry spinach.

7. 7

   Tear into bite-sized pieces.

8. 8

   Arrange spinach in a large salad bowl.

9. 9

   Top with roasted vegetables, keeping colors separate or mixing them, as desired.

10. 10

    In a small bowl, combine buttermilk, lemon juice, honey, thyme, salt, and pepper, and whisk well.

11. 11

    Drizzle dressing over top of salad or serve alongside.

12. 12

    Garnish with fresh thyme, if desired.

13. 13

    "The buttermilk dressing is seasoned with honey, lemon and thyme."

14. 14

    To make an especially beautiful plate mix red, yellow, and red and white striped

15. 15

    Chioggia beets with orange and/or red-orange sweet potatoes.

16. 16

    This warm salad is much more attractive than carrot coins.