- 1-2 Sweet potato
- 1-2 Beetroot
- 1 Red Onion
- 200 g. Chickpeascooked
- 1/2 Cucumber
- 5 tbsp. Red Cabbagesliced
- Leafy Greens
- 1/2 Avocado
- 1,5-1 lemon Lemon juice
- 1 tsp Dijon mustard
- 1 tsp. Tahini paste
- 1 tbsp. Flax Oiloptional
- a dash Dulceoptional for salty flavour and Iodine
- 1-2 tbsp. Waterin case it is too think
This healthy winter salad recipe is very satisfying, can ve served warm or cold and brings up memories to my life in Russia. In Russian cuisine, there are quite a few salads, which consist of hearty root vegetables like potatoes, carrots, and beetroot. However, in Russian style cooking the vegetables are usually boiled or steamed. In this healthy winter salad, I recommend roasting the beetroot and sweet potatoes because it brings out the flavor and contributes to the whole winter salad attributes. Some people may think of it as a main course rather than a side dish because of its density, however, I do add fresh onions, leafy greens and a dressing which makes it a salad! In winter times, it is nice to have for lunch such a satisfying meal packed with greens, legumes, and carbs at the same time! Fantastic!
Great option for a meal prep
If you are a person, who roasts the vegetables in bulk to be able to eat them the next day, this is a perfect salad, where you can use your leftover sweet potato and beetroot cubes. I roast vegetables for my toddler and he just eats them as they are roasted with a little olive oil, that is why I always roast my vegetables in higher quantities to be able to give them on the side to any dish to my toddler and also add to salads like this!
As well as roasting vegetables in advance, It is also useful to cook your legumes, chickpeas in this case, as a part of meal prep in advance. I usually cook around 250-300 mg. of dried chickpeas in the morning or on the afternoon to have freshly cooked chickpeas on hand when I want to add them to salads or curry in the next couple of days.
Having pre-roasted vegetables and pre-cooked chickpeas will allow you to make this healthy winter salad within a few minutes and you’re good to go!
What type of sweet potato and beetroot to use?
In my region I Germany we are not spoiled with many different sorts of sweet potatoes and beets like in some places. I wish I had access to more different sweet potatoes types! I always use the same orange sweet potatoes, which belong to batatas species.
In terms of beetroot, the most common types are dark red and golden. I always use the dark red type as dark red and purple vegetables have much higher antioxidant levels than pale ones.
Can I substitute potatoes instead of sweet potatoes?
Absolutely! I do love sweet potatoes for their natural sweetness and incredible health benefits. (Read about them here), however, you can use normal potatoes, roasted in cubes for this salad as well. If you also happened to have roasted carrots, feel free to add them to the salad too!
Freshly chopped or marinated red onion?
I do enjoy freshly chopped onions, however, they can be too strong from times to times. Additionally, some people don’t digest fresh onions well. In this case, I recommend to marinate the onions. It is incredibly easy. Just chop them and cover with apple cider vinegar bowl. Leave in the fridge for up to 24 hours to marinate. Even 30 minutes in the vinegar will already make a big difference: the onions will become softer, less bitter and less pungent. The onions become incredibly sweet and great for salads!
P.S. I have added a dash of dulce flakes to this salad to get iodine and get the salty flavor, however, you can surely skip this step and just add salt to taste.
If you are interested in other vegan, healthy and satisfying salad recipes, check out these Winter Red Cabbage and Kale Slaw with Orange Dressing recipe and this Tender Beetroot and Avocado Salad recipe.
Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!
Cook the chickpeas
Marinade the Onion (optional)
Roast Sweet Potato and Beets
Prepare the Dressing
Assemble the Salad