“Eat something from the land and something from the sea every day”
This colorful salad taps in to the richness of the Ikarian diet.
*Adapted from the recipe in Diane Kochilas’ book
• 1 ½ lbs. Sweet Potatoes, baked and cubed
• 2 lg Beets, baked and cubed
• 1 Red Onion, halved and thinly sliced
• 2 bunches Arugula or other lettuce (2 cups chopped per serving)
• ½ cup Extra Virgin Olive Oil
• 3-4 Tbsp. Red Wine Vinegar
• Pinch of Sea Salt
• 1 cup Feta Cheese, crumbled
• ½ cup Walnuts, coarsely chopped (can use almonds or pecans)
• Heat oven to 425° F
• Line baking sheet with foil (makes clean-up easy!)
• Wash Beets and Sweet Potato
• Rub Vegetables with Olive Oil (I simply put a little bit of olive oil in the palm of my hand and rub over the vegetable)
• Place vegetables on foil and bake
• Set timer: 35-45 minutes for sweet potatoes (they are done when you can insert a fork into them with just a slight resistance. You want them cooked but firm so you can cube them, not too mushy)
• Set timer: 90 minutes for beets
• Note: This means you will put the veggies in at the same time. Sweet potatoes will be done first. Take those out (using a hot pad or tongs) and then let the beets continue to bake. You don’t have to peel them before you back them (time-saver) because as they bake, they will shrivel. You will be able to easily peel off the skins with your hands once they cool.
- Once the vegetables are baked, peel and cube them. Plan to use about ½ of a beet (about the size of a small orange) and ½ of a sweet potato per serving.
- Toss all vegetables in a bowl. Add the vinegar and olive oil (or use your favorite creamy balsamic dressing) and combine.
- Serve in a bowl and top with feta cheese and nuts