From the October/November 2015 issue
Serves 4

Ingredients

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

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: