The sweet, earthiness of the beats, pepperiness of the arugula, freshness of the sprouts and the spicy sweet crunchiness of the walnuts are not only a sensory delight, but can keep your mind razor sharp as well!
For the salad:
- 6 medium beets (mix of red, golden, and candy cane)
- 1 large sweet potato
- 2 Tbsp (25 mL) coconut oil, melted
- 3 sprigs rosemary
- 2 cups arugula
- 2 cups sprouts (sunflower and purple radish)
For the dressing:
- 1 Tbsp (15 mL) hemp, chia, or extra virgin olive oil
- 1/4 lemon, juiced
- sea salt to taste
For the topping:
- Candied Walnuts
To make the veggies, preheat oven to 400°F (200°C). Peel and chop 5 beets (reserving one golden beet) and the sweet potato into 1-inch (2.5 cm) cubes. Toss with coconut oil and fresh rosemary sprigs and line on baking sheet. Roast in oven for about 20 minutes, until veggies cook through.
To make the dressing, peel and thinly slice the remaining (golden) beet using a mandolin or knife. In a bowl, mix the oil, freshly squeezed lemon, and sea salt, and whisk with fork. Toss slices of raw beet into mixture to soften, then line on serving plate. Toss remaining dressing with arugula and sprouts. Place on top of raw beets, then top with cooked root veggies and candied walnuts and serve.
