Listen To My Heart Beet Salad Food
BEET & SWEET BREAKFAST/BRUNCH BOWL
It pays to be prepared and that is certainly the case with this 3 minutes to a delicious dish. Have the beet salad waiting in the frig. (Use my 'Listen to my heart-Beet-Salad') recipe posted on JAP. Keep a supply of pre-baked sweet potatoes in the frig. for use during the week. Doing this sure makes staying healthy by eating healthy . . . easier.
Provided by Marty Hufnagel @hereim
Categories Other Breakfast
Number Of Ingredients 2
Steps:
- Remove the beets and the half sweet potato from the refrigerator.
- Drain the beet salad and soak up extra juice with a paper towel.
- Cut the sweet potato into cubes.
- Put the sweet potato cubes in a small bowl and spoon the beet salad into the bowl. Gently fold together.
- Prepare for that first sweet and tangy bite. Then you will loose all control and gooble the whole bowl down!
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- Preheat oven to 400 degrees F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.
- Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
- When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
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