Beet & Sweet Potato Salad
Aug 13, 2025
Beet & Sweet Potato Salad
Prep time
15 min
Cook time
20 min
Servings
4 pers
Category
Salad
Ingredients for crepes
-
2 eggs
-
1 cup of milk
-
1 ½ teaspoon of Blood Orange Olive Oil
-
2/3 cup of all-purpose flour
Ingredients for Filling
- 2 medium beets, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 Large orange, zested (save), peeled and segmented and each segment cut in half.
- 2 tablespoons Branch and Vines Blood Orange Olive Oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ cup tahini
- 2 tablespoons Branch and Vines Lemon Balsamic Vinegar
- 1 tablespoon Branch and Vines Lemon Olive Oil
- 1 teaspoon honey
- 1 clove garlic, minced
- 2-3 tablespoons water (to adjust consistency)
Directions
Step 1
Preheat the oven to 325 degrees F. In the meantime, Line baking pan with parchment paper. DO NOT USE foil, it changes the flavor.
Step 2
Spread root vegetable on lined pan. Salt and pepper.
Step 3
Bake until fork tender (check at 25 min). Allow to cool for 10 min before combining with dressing.
DRESSING
Step 1
In a small bowl, mix tahini, balsamic, olive oil, honey, garlic and enough water to be able to pour.
Step 2
Toss warm root vegetables and orange slices with dressing and sprinkle with chopped parsley. Serve
