Roasted Beet, Sweet Potato and Kale Salad

Once in a while, I stumble upon another Food Writer's recipe that I just have to share.  Something almost impossible to improve upon.  That's how this one feels to me.  It's from Food Matters.  I'm sure there are other additions that could be made, so be creative and do that to suit your tastes.  The change I would make is to add a little Hot Hungarian Paprika or Turmeric, minced garlic and possibly a drizzle of local organic honey to the dressing.
Doesn't this look just wonderful though??

Salad

• 1 large sweet potato
• 4 beets peeled
• 1 head of kale chopped
• 1/2 cup cooked quinoa
• 2 tablespoon of coconut oil
• Salt and pepper

Dressing

• 2 tablespoons raw apple cider vinegar
• Juice of a lime
• ¼ cup extra virgin olive oil

Method

1. Preheat oven to 220 degrees Celsius
2. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
3. Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
5. To make dressing, place vinegar, wasabi and lime juice in a blender. Blend on medium for 30 seconds. 
6. Switch to lowest setting and slowly pour in oil with motor running.

Enjoy!