Indian Salad with Roots - Beets, Yams, Sweet Potato - Kand Puri Salad
A winter salad of beets, yams, sweet potato, spinach and carrots with Indian spices to make it a side dish or eat as an indian salad meal.
Servings: 4 people
Ingredients
Raw Veggies
- 2 cups chopped spinach
- 1 cup shredded carrots
Roasted Veggies
- 1 beet diced & lathered in olive oil and salt
- 1 purple yam diced & lathered in olive oil and salt
- 1 sweet potato diced & lathered in olive oil and salt
Spice Mix (Dry Dressing)
- 1/2 cup dry coconut powder
- 1/2 cup crushed raw or roasted peanuts
- 1 cups chopped cilantro
- 1/4 cup sesame seeds
- 1.5 tbsp cumin powder
- 1.5 tbsp coriander powder
- 1 tsp turmeric
- 2 tsp green chilis (finely chopped or crushed)
- 2 tsp ginger paste
- 1 tsp salt
- 3 tbsp olive oil
Toppings and Extras
- 1/4 cup slivered almonds
- 1/4 cup black beans (cooked)
- 2 tbsp hemp seeds
Instructions
- Cube, lather in olive oil, sprinkle salt and roast the beets, purple yam, sweet potatoes together on a pan for 15 minutes at 400F
- Mix all of the spices in a bowl, then saute them on medium/low for 10 minutes
- Combine the raw veggies, roasted veggies, spices, toppings