Today’s recipe comes to us from Renee of Ottawa. With this entry, Renee has officially won the What’s Cookin’, iRunNation? award of excellence for the month of September. We are now accepting entries for the October edition and let me tell you, the competition already looks fierce. Submit your best recipes now for a shot at glory (e-mail webeditor@irun.ca or follow the links from “contests and call-outs” on the homepage). Renee, your certificate will be coming to you shortly.
(Want to be the first to know when a new recipe goes up? Follow me on Twitter @Shufflersunite for all the tasty deliciousness 140 characters can convey.)
Serves 2 as meal-sized salads
Ingredients for salad:
1 sweet potato, chopped into bite-sized pieces
1 medium beet, whole
3-4 cups spinach
4 tbsp goat cheese
2 tbsp candied pecans, chopped
1 tbsp dried cranberries
Ingredients for dressing:
Small piece ginger (1/4 inch), grated
1 tbsp maple syrup
1 1/2 tbsp apple cider vinegar
1 tbsp red wine vinegar
2 tbsp olive oil
salt and pepper
Directions:
Bake or grill the sweet potato and beet for an hour or so at 400 degrees. (or, do what I did: slightly lower heat for the time it takes to run 10K and shower!)
Assemble dressing by whisking ingredients together. Adjust to taste, especially as I’m only guessing as to my measurements.
Skin beet and cut into bite sized pieces. Place in bowl with sweet potato. Coat with a small amount of dressing.
Place half of the spinach, half the root vegetable mixture, and half of each of the remaining ingredients on each of two plates. Drizzle with more dressing (there will likely be some left over).
This was inspired by an amazing salad my sister in law made this weekend. She made it with the same grilled veggies but topped it with toasted pine nuts and used some roasted garlic in the dressing – obviously, it’s a pretty versatile idea.
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