Roasted Beet, Sweet Potato & Kale Salad


You want complete meal, filled with nutrients but without fats?

This is one perfect salad which is combination of greens, proteins and fibre. Take look at the recipe:


  • 1 large sweet potato
  • 1/4 cup chopped pecans
  • 4 peeled beets
  • 1/4 cup dried, unsweetened cranberries
  • 1/2 cup of cooked quinoa
  • 1 head of chopped kale
  • 2 tablespoons of coconut oil
  • Salt and pepper

As dressing use apple cider vinegar, 1 tablespoon of wasabi, juice of lime and ¼ cup of olive oil.


Heat the oven to 180 C, cut the sweet potato into cubes for about 3 cm large. Peel the fresh dice into the potato cubes. Add them on a baking sheet with coconut oil, salt and pepper. The vegetables should soft from baking and bake them for about 40 to 45 minutes. Meanwhile blanch kale and stir the chopped kale leaves into boiling water for 2 to 3 minutes, drain them and wash them in the end with cold water. Put the sweet potato, beets, pecans, cranberries, kale and quinoa into a large bowl. You can blend the dressing together for about 30 seconds and pour it into the salad. Toss well the salad in the end and star enjoying.