Recipe by: Lisa Prince
This recipe will make 4 side salads. Crumbled goat cheese would be a good addition. You can sweeten the dressing with a little sugar if it is too tart.
Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 1 hour; 20 minutes
Meal Type: Side Dish
NC Ingredients: sweet potatoes, beets, kale, pecans
Ingredients
Directions
Preheat oven to 350 degrees. Toss sweet potatoes and beets with olive oil, balsamic vinegar, salt and pepper, and raisins. Spread sweet potato mixture in a single layer 12 x 16 inch rimmed baking sheet. In a small sauce pan over medium heat, melt butter. Add pecans and thyme and stir until fragrant, about 3-5 minutes. Top potatoes with pecan mixture, cover with aluminum foil and bake for 50-60 minutes or until potatoes and beets are tender.
Place kale in a medium size skillet and drizzle with olive oil, add crushed red pepper and sprinkle with salt and pepper. Cook on medium high heat to wilt the kale slightly.
Combine the sherry vinegar, Dijon mustard, salt and pepper with a whisk to make a dressing.
In a large bowl, combine the roasted vegetables, wilted kale and dressing. Toss to coat and serve.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.