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Roasted Beet & Sweet Potato Salad With Sriracha Kraut

Do you stick to the recipes? I don't ;)

Last Sunday I was home trying to figure out what to make for lunch. I had a bunch of beets, a random sweet potato and an unopened jar of Sriracha Kraut that I picked up on a whim at World Market.

After some thought, I realized that these ingredients reminded me of the Russian beet salad called vinegret that's made with beets, potatoes, peas, pickles and eggs. I decided to make a version of that salad with the ingredients I had.

Roasted Beet & Sweet Potato Salad With Sriracha Kraut
Serves 3-4

1 large beet, roasted, cooled, peeled, diced***
1 large sweet potato, roasted, cooled, peeled, diced
1 pickle, diced
1 cup defrosted peas
1 cup sriracha kraut
1/4 cup chopped red onion
1 tablespoon sunflower oil
salt to taste

*** I like roasting beets in a 425F oven for about 1-1.5 hours depending on the size. Scrub the beets, then wrap in aluminum foil after drizzling them with a bit of olive oil and sprinkling with salt.

1. Combine all ingredients. Refrigerate the salad for at least an hour.

Trust me: the salad tastes better than it looks (or rather better than I was able to photograph it). Other additions that would work in this salad: avocado, herbs such as dill or parsley, and maybe even olives or capers.

Happy almost weekend!