Creamy Beet & Sweet Potato Salad
This is one of the most delicious things I have ever made. I've been craving potato salad for years and can't tolerate white potatoes. So I decided to modify some other recipes and create my own.
Ingredients
- 2 Large Sweet Potatoes - cubed
- 2-3 Medium-Large Beets - cubed
- 3 Hardboiled Eggs
- 2 Stalks Celery
- 1 Avocado - mashed
- 1/2 Cup Silk Almond Yogurt (or other yogurt)
- 1 Tbsp Mustard
- 3 Tbsp Apple Cider Vinegar
- 1/4 Cup Avocado Oil (or other oil of choice)
- 1+ tsp Himalayan Rock Salt
- 1 tsp Dill
- 1 tsp Basil
- 1 tsp Chives
- 1 Tbsp Parsley
- Softened Goat Cheese or Feta (optional)
Instructions
- Cook beets for 1 hour on stovetop. Then drain and let cool in cold water. When cool, peel and set aside until ready to use.
- Add 3 eggs to a pot, cover in cool water. Bring to a boil. Turn off heat, cover, and let sit to cool.
- Peel and cut sweet potatoes into uniform sized cubed (between 1/2 inch to 1 inch).
- Cover cubed sweet potatoes with water, add some salt, and bring to a boil, then cover and simmer on low heat for 5-10 minutes. Cook until slightly tender. Don't cook longer than necessary because the sweet potato will become mushy. Once cooked, drain and cover in cold water. Let cool until ready to use.
- Peel and chop eggs. Chop celery and cube the beets, and add them to a large casserole dish. Set aside.
- Mash an avocado in a bowl. I use a fork to mash it. I used this as an ingredient for the mayonnaise alternative. (If you cut open the avocado and find it's too firm to mash, that's fine. Just leave it out of the mayonnaise. Chop or slice it up, and add it to the casserole dish as is.)
- Add 1/2 cup of Silk Almond Yogurt to the bowl with the avocado (or use yogurt or yogurt substitute of choice).
- Add the mustard, apple cider vinegar, and avocado oil (or oil of choice) to the bowl with the mashed avocado and yogurt.
- Add 1 tsp of Himalayan rock salt, and dill, basil, chives, and parsley (or herbs of choice) to the bowl. Thoroughly mix all ingredients together to make a creamy, mayonnaise alternative.
- Drain the sweet potato cubes and add to the casserole dish with the beets, celery, and eggs. Carefully mix them together.
- Add the mayonnaise alternative to the casserole dish and thoroughly mix until everything is coated.
- Optional to add some crumbles of softened goat cheese or feta after plated.