From the October/November 2015 issue
Serves 4


For the roasted vegetables

  • 2 medium sweet potatoes, peeled and cut into
  • 1/2-inch cubes
  • 3 medium beets, peeled and cut into 1/2-inch cubes
  • Extra virgin olive oil, for drizzling
  • Sea salt and black pepper

For the salad

  • 4 cups chopped kale
  • 2 medium carrots, peeled and shredded
  • 1/4 cup finely chopped red onion
  • 2 TBSP extra virgin olive oil
  • 2 TBSP champagne vinegar
  • 1 TBSP maple syrup
  • 2 tsp Dijon mustard
  • Sea salt and black pepper, to

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