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Sweet Potato and Beet Salad

Sweet potato and beet salad make for a colorful and healthy side dish!


Yield: 4

Sweet Potato and Beet Salad
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  • 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
  • 1 beet, chopped
  • 1 large or 2 medium (about 1 pound) sweet potatoes
  • Salt
  • 1 red bell pepper, cored, seeded, and diced
  • 1/4 cup minced red onion or shallot
  • Freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic, sherry, or red wine vinegar
  • 1/4 cup minced fresh chives or parsley leaves


  1. Cook the quinoa or other grain. Drain in a strainer and rinse.
  2. Meanwhile, chop the sweet potato and beets and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.
  3. Toss together the potato, beets, quinoa, bell pepper, and onion; sprinkle with salt and pepper.
  4. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste.
  5. Taste and adjust the seasoning, garnish with the chives and serve.



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