With a New Year often comes resolutions, or rather goals… some of them are lofty and some mere lifestyle changes. Regardless of how wild or realistic your resolutions, we are confident we can help keep you on track. Healthy eating doesn’t need to be all drab diets and crazy cleanses full of listless salads, murky smoothies, and lack luster mains. No, it can be invigorating, delicious, and easy! This warm winter salad is perfectly seasonal with sweet potato, beets, carrots… and local too, even better. AND, it’s warm so you can still feel cozy on those chilly January eves without breaking the calorie bank. Eat as a main or as a side to lean protein and you’re set!
Market Sourced Ingredients
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
3 multi-colored carrots, peeled and cut into 3/4-inch pieces
3 small red beets & 1 golden beet, peeled and cut into 3/4-inch pieces (candy cane beets are a gorgeous variety when in season)
1/4 cup extra-virgin olive oil
1/4 cup pistachios
2 1/2 tablespoons red wine vinegar (you can add an extra splash if you’d like a bigger kick)
2 tablespoons chopped flat-leaf parsley
Sea salt and freshly ground pepper
Preheat the oven to 425°. In a cookie sheet, roast the sweet potato and beets for about 45 minutes, turning once or twice, until tender and lightly browned in spots. Peel when cooled; slice beets thinly and cube the sweet potato.
Meanwhile, slice the carrots thinly using a mandoline or hand held slicer. And prepare the pomegranate seeds. Set aside.
Mix the olive oil, red wine vinegar, honey, parsley, and salt & pepper in a mason jar and give it a good shake.
Drizzle the dressing on the vegetables to coat. Add pistachios. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.