Warm Beet And Sweet Potato Salad With Creamy Lemon Thyme

Fly from all occasions of temptation, and if still tempted, fly further still. If there is no escape possible, then have done with running away and show a bold face and take the two-edged sword of the Spirit. Some temptations must be taken by the throat as David killed the lion; others must be stifled as David hugged the bear to death. Some you had better keep to yourselves and not give air. Shut them up as a scorpion in a bottle. Scorpions in such confinement die soon, but if allowed out for a crawl and then put back into the bottle and corked down, they will live a long while and give you trouble. Keep the cork on your temptations, and they will die of themselves.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy		Veglife1	4	Servings

INGREDIENTS

1	lb	Beets, in various colors
		Peeled and cut into 1/4-inch
		rounds
1 1/2	lb	Sweet potatoes
		Peeled and cut into 1/4-inch
		rounds
1	T	Canola oil
		Salt and pepper, to taste
8	c	Washed and dried spinach
		Torn into bite-size pieces
1/3	c	Lowfat buttermilk
2	T	Lemon juice
1	T	Honey
1	T	Fresh thyme leaves
		or 1 teaspoon dried
1/4	t	Salt
		Freshly ground pepper
4		Branches fresh thyme
		optional
3		mg SOD. 1mg CHOL. 10g FIBER

INSTRUCTIONS

Full title: Warm Beet And Sweet Potato Salad With Creamy Lemon Thyme
Dressing  Makes 4 large servings  This composed salad is prettiest when
you use beets of different  colors. Mixed red, yellow, and striped
chioga beets make an  especially beautful plate. To keep colors
distinct, keep different  colored beets separate when you are mixing
them with oil (divide oil  proportionately among smaller bowls), and
roast them in separate pans.  Preheat oven to 450F. Mix vegetables with
oil, keeping different  colored beets separate, as noted above. Spread
vegetables in one  layer on one large or several smaller nonstick
baking sheets  (depending on whether or not you use several colors of
beets).  Sprinkle with salt and pepper, and roast about 25 minutes,
stirring  once about halfway through. Arrange spinach in a large salad
bowl.  Top with roasted vegetables, keeping colors separate or mixing
them,  as desired. In a small bowl, combine buttermilk, lemon juice,
honey,  thyme, salt, and pepper, and whisk well. Drizzle dressing over
top of  salad or serve alongside. Garnish with fresh thyme, if desired.
LACTO PER SERVING: 308 CAL (13% from fat), 9g PROT, 5g FAT, 63g CARB,
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 21  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 176 Calories From Fat: 38 Total Fat: 4.3g Cholesterol: 2.5mg Sodium: 191.5mg Potassium: 314.8mg Carbohydrates: 32.6g Fiber: 3.5g Sugar: 12.3g Protein: 3g