This cooked salad is served cold, so was perfect to eat at my desk at work.
I switched the recipe up only a little, according to what I could get. I used red beets instead of golden beets and spelt berries rather than wheat berries because that was what they had at the farmer's market. Andrea pointed out in the comments section yesterday that spelt still contains gluten, although less than wheat, so it isn't acceptable for people with celiac's disease, so keep that in mind if you make this.
I love that this uses the beet greens as well as the root, but I did add some raw chard for a little more vibrant green-ness. Also, I steamed the beet greens over the spelt as it cooked, rather than sauteing them with garlic and oil as Kath suggests.
The dressing didn't make much, nor did it add much flavor, unless it just didn't get mixed well. I would up the amount of mustard, at the least. Maybe it will taste different tomorrow, when it will have sat overnight. Either way, the bowl tasted awesome. The cinnamon and cayenne on the sweet potatoes was delicious and the whole thing was so filling that I ate it in two rounds. I barely needed Jess' trailmix bar, but I ate it anyway...because it's delicious.
This salad gets extra bonus points for getting the H2O Family Tree song stuck in my head. Ahh, brings back memories of the old NY Hardcore scene! Don't forget your roots!
What is your favorite root vegetable?