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Summer Rainbow Salad with Beets Sweet Potato & Hummus

Beetroot is such an amazing vegetable! Not only it is super healthy but you can use it in so many ways whether it comes to vegan burgers, juices and smoothies or just having it on its own. This healthy rainbow salad with beets, sweet potato and hummus is my go-to meal every summer and I have it at least once a week. It is packed with micronutrients, fibre and tastes absolutely delicious!

 

How to Prepare Your Beetroot and Potato


The easiest way to prepare your beetroot and sweet potato is to roast them in the oven. Once you peel the beetroot and thoroughly wash the sweet potato, cut them into little cubes and evenly place on the baking tray.

 

Drizzle with olive oil and you are ready to go. I prefer to roast my beetroots because you don’t ‘’loose’’ the earthy flavour and beautiful deep colour as you do in the boiling process.

Another advantage is that you can enhance the flavour by adding spices. With this recipe, the combination of cumin and cinnamon works really well but don’t be afraid to try other spice combinations you like.

 

Beetroots Are Full of Micronutrients:

 

Apart from containing Vitamin C and A, they are also a great source of potassium and magnesium. They have been shown to lower the blood pressure and the high content of fibre aids our digestion and regularity which is essential for gut health. 

 

How to Jazz up Your Salad?

 

I love salads because they are super flexible. You can add any of your favourite veggies, but let’s be honest, sometimes it can be quite boring! Try out some of these great additions!

  • Add toppings with different textures and flavours. I usually go for either sun-dried tomatoes, olives or vegan feta and combine with crunchy croutons or toasted nuts and seeds
  • Use dressing, guacamole or hummus. My personal favourite to go with this rainbow salad is beetroot hummus. It is so quick and easy to make!

 

Vibrant Homemade Beetroot Hummus Dip Ingredients:

  • 1 can of chickpeas
  • 1 medium beetroot, diced and baked
  • 1 tsp cumin
  • 3 tbsp of olive oil
  • 3 tbsp of tahini
  • 1 lemon
  • 3 tbsp of water
  • Salt to taste

 

Simply mix all the ingredients in a blender or food processor. Season with salt and it’s done! You can store it in the fridge in a glass container for another 3-5 days. Alternatively, try our turmeric hummus recipe!

 

Looking for other light and refreshing meals for summer? Check out these recipes:

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Help support Assuaged and SAVE on great vegan organic products and more with Thrive!

 

Let us know what your favorite hummus flavor or other great salad additions in the links below! Please feel free to share any delicious recipes you have with the Assuaged community on our ➡️Share A Recipe⬅️ page! We would love to hear about your yummy creations!

VSummer Rainbow Salad with Beets Sweet Potato & Hummus

Summer Rainbow Salad with Beets Sweet Potato & Hummus

Yield: 2
Author:
prep time: 5 M cook time: 20 M total time: 25 M

ingredients:

  • 1 beetroot, diced
  • 1 small sweet potato, diced
  • 2 handfuls of mixed greens
  • 1 small bell pepper, chopped
  • 1/2 of a cucumber, chopped
  • 1/4 tsp of cumin
  • 1/4 tsp of cinnamon
  • Himalayan pink salt to taste
  • 4 sun-dried tomatoes, chopped
  • 2 tbsp of mixed seeds (e.g. pumpkin, sunflower, flax, chia)
  • 1 tbsp of olive oil
  • 2 tbsp of beetroot hummus

instructions:

How to make Summer Rainbow Salad with Beets Sweet Potato & Hummus

  1. Preheat the oven to 350° F. Dice the beetroot and the sweet potato and evenly spread on the baking sheet.
  2. Drizzle with olive oil, season with salt, cinnamon and cumin. Bake for 20 minutes or until soft.
  3. Meanwhile, wash your mixed greens, roughly chop them and place in a large mixing bowl.
  4. Cut the rest of your veggies, sun-dried tomatoes and mix with the greens.
  5. Let the baked beetroot and potato cool for 5-10 minutes and add to your salad mixture.
  6. Serve with hummus and sprinkle with your favourite seeds.
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