Now Spring has really arrived so we can start to prepare for Summer! One of the things Summer brings to the kitchen is salads. Salad is not an obvious top choice for most kids and I wonder why, because they often have so many different types of foods in them that are pretty delicious and can definitely be popular with kids. It must be the leafy greens that put them off and maybe the fact that it is all mixed up and it is hard to know exactly what you eat.
I have started making salads in layers lately. Raw spinach is the most popular of the lettuces in our house. So I put the other (mild) lettuce at the bottom, then a layer of spinach leaves and then a set of different ingredients that the kids like. That can be fruit, nuts, pieces of chicken, raisins, seeds, cheese, any type of accepted vegetable and also baked potatoes. I put them on layer by layer or even in different areas of the salad bowl but I definitely don’t toss the salad. I let the kids serve themselves and pick out what they like. So lots of different things in small amounts are offered, but not forced on them.
They like the concept, it sometimes turns into a kind of treasure hunt to be honest! I do encourage them not to be too careful picking different bits out and to try new things, but with no pressure. Then I make the same salad again, quite a few times fairly close in time and I hope they will become less and less picky and recognise what they had before. Maybe they tasted something by accident last time and they liked it or maybe the second of the third time they just recognise it and accept it!?
Today I bring you a first recipe of such a layered salad. It is an easy one and a not for the hottest days yet, it has got a wintery feel to it still with the roasted beetroot and sweet potato. There is even normal roasted potato for the most picky eaters so they will definitely find something well known and accepted as well in there and they are sure to fill their tummies.
Salad with roasted beetroot and sweet potato
|Prep:||Cook:||Yield: 2 adults and 3 kids||Total:|
- 300 gram sweet potato
- 300 gram potatoes for roasting (like Albert Bartlett's rooster)
- 1 big or 2 small beetroots
- 200 gram mixed lettuce
- 100 gram spinach baby leaves
- 1 big or 2 small apples
- 1 tbsp lemon juice
- 50 gram crushed, roasted hazelnuts (or any other nut)
- 75 grams of feta
- 1 tbsp pumpkin seeds
- olive oil
- 3 tbsp olive oil
- 1 tbsp balsamic
- some salt and pepper taste
- Cut the sweet potato into cubes of about an inch. Put them in a bowl and add 1 tablespoon of olive oil and some salt and pepper. Toss the bowl really well to coat the potato cubes well with the olive oil. Then bring them on an with baking paper lined oven tray.
- Chop the beetroot and treat it in exactly the same way as the sweet potato.
- Idem for the potatoes.
- Put the three oven trays under each other in the oven and roast on 200 ºC during 30 minutes. Keep an eye on them and check for softness, but they usually need about the same amount of time.
- Peel the apple and cut into cubes as well. Pour over the lemon juice and toss to coat the apple cubes to prevent them from turning brown
- You can use the pumpkin seeds as they are or you cook them in a tiny bit of olive oil until they are golden brown and pop softly.
- Now take a big salad bowl and put the mixed lettuce at the bottom of it. Then put the spinach leaves on top of the lettuce.
- Now add the potatoes and the beetroot.
- The apple cubes,
- Crumble the feta and spread over the salad,
- Finish off with the crushed nuts and the pumpkin seeds.
- Simply mix everything together for the dressing and serve, on the side...
from More Than Just Carrots