Turmeric Mushroom Salad with Beets and Sweet Potatoes

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Turmeric Mushroom Salad with Beets and Sweet Potatoes

Try more daring dishes, and test your abilities in the kitchen with the Turmeric Mushroom Salad with Beets and Sweet Potatoes a wonderful experience for you and your family.

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

    Difficult
  • cooking time
  • Serving

    8 People
  • Goody kitchen

Ingredients

Couscous:

2 cups of Water

2 tsps Salt

2 Tbsps Goody Natural Sugar Cane Vinegar

1 Tbsp Olive Oil

2 cups of Couscous, dry

Sweet Potatoes :

2 small Sweet Potatoes, peeled and diced

2 Bay Leaves

2 Tbsps Olive Oil or Coconut Oil

1 tsp Cinnamon, ground

1 tsp Red Pepper

1 tsp Cumin, ground

1 tsp Chili Flakes

½ cup of Almonds, raw

½ tsp Salt

A Sheet coated with Tin Foil

Sauce Ingredients:

1/3 cup of Olive Oil

2 Garlic Cloves, minced

1 Tbsp Balsamic Vinegar

1 Tbsp Honey

Mushrooms:

1 can of Goody Mushrooms Pieces and Stems

1 cup beets, diced

1 tsp Goody Mustard

2 Tbsps Olive Oil

2 Garlic Cloves, minced

4- 5 Thyme Stems

¼ tsp Turmeric, ground

¼ tsp Salt

8 Asparaguses, coarsely minced

½ cup of Fresh Coriander, coarsely minced

Method

  1. Heat the oven at 180o
  2. To Prepare the Sweet Potatoes: Place all the sweet potato ingredients in a large bowl and mix them well. Afterwards, place the potatoes in the oven sheet; bake for 25- 30 minutes until it is roasted and has a firm consistency. Take the sheet out of the oven and remove the bay leaves, then set it aside.
  3. To Prepare the Couscous: In a pot over medium heat, heat water with salt, vinegar and oil, then take it off the heat and pour the ingredients on the couscous; cover for 5 – 8 minutes until the couscous absorbs the water. Move the couscous lightly using a fork.
  4. To Prepare the Sauce: Mix all the ingredients and set them aside.
  5. To Prepare the Mushrooms: Heat the oil in a large skillet over medium heat, then add the garlic and mustard and fry them for a few seconds. Afterwards, add the mushrooms, thyme, turmeric and salt; stir for 8 minutes until the mushrooms are cooked and their color turns golden. Add the asparaguses and leave them for another minute, and then take the skillet off the heat.
  6. To Prepare the Salad: Place two cups of couscous with sweet potatoes, mushrooms, sauce, beets and coriander in the serving bowl. Mix all the ingredients well and serve.