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 taste



Make the roasted vegetables

  1. Preheat the oven to 400ºF.
  2. Line 2 baking sheets with parchment paper.
  3. Spread the sweet potatoes onto one baking sheet and the beets onto the other.
  4. Drizzle each with olive oil to coat lightly and season with salt and pepper. Rub the olive oil
  5. and seasonings onto the vegetables to distribute evenly.
  6. Roast until the vegetables are tender, about 20 minutes for the potatoes and 30 minutes for the beets. Set aside to cool.

Make the salad

  1. Combine the kale, carrots and onion in a large bowl.
  2. Add the roasted vegetables.
  3. In a small bowl, whisk together the olive oil, vinegar, maple syrup and mustard.
  4. Pour the dressing over the salad and toss to coat.
  5. Season to taste with salt and pepper.
  6. Serve at room temperature or chilled.