Week 12--Sweet Potatoes

Sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (vitamin A), vitamin C, and vitamin B6.   They help stabilize blood sugar level and lower insulin resistance, great news for diabetics!  (Source:  http://en.wikipedia.org/wiki/Sweet_potato)

This week's recipe was inspired by one of my favorite bloggers Emily Malone http://www.dailygarnish.com/.  It is an Orange Root Vegetable Buckwheat Salad.  (Note:  Emily uses farro instead of buckwheat)  You can find her recipe on her website.  Here is what you will need for mine:

Ingredients for Salad


6 large sweet potatoes peeled and cubed
4 to 6 medium carrots peeled and cubed
3 large golden beets peeled and cubed (reserve greens)
1.5 cups of buckwheat
3 cups of water or chicken bullion
beet greens (reserved from beets)
3 to 4 cloves of garlic minced
1/4 cup chopped basil
1TB olive oil
salt and pepper

Ingredients for Vinaigrette


Juice of 2 large oranges or 4 tangerines
Juice of 1 large lemon
1TB Olive Oil
1 sprig of thyme
salt and pepper

Directions


1. Preheat oven to 400 degrees
2. In a medium saucepan bring water or bullion to boil and add buckwheat.  Reduce heat and simmer until all water is absorbed.  Season with salt.
3. While buckwheat cooks, peel and cut root vegetables and separately roughly chop beet greens.
4. Mix root vegetables with 1TB olive oil, salt and pepper and arrange on a sheet pan.  Roast for approximately 40 minutes stirring halfway.  They should be cooked but not too soft.  Remove immediately and set aside.

5. In a small bowl combine fruit juices, olive oil, thyme leaves, salt and pepper and whisk.
6. Heat a saute pan over medium heat.  Add olive oil and garlic and cook 30 seconds.  Add beet greens and cook an additional 5 minutes or just until wilted.

6. Once the buckwheat is fluffy and the vegetables are cooked combine buckwheat, basil, and vegetables in a large bowl and pour dressing on top. Stir until well combined.  Season with a bit more salt and pepper if needed.

7. Enjoy!