From the October/November 2015 issue
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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