A unique combination of sweet potatoes and beetroot – this salad brings an interesting touch to your lunch or dinner table. The red color of beet, the fresh green color of lettuce leaves and the reddish hue that beet passes on to the sweet potato makes this salad a gorgeous looking one which will make you wonder whether to gaze at it or gorge on it. 
Salads have become a very important part of our meals. In fact during the hot summer months, cold salads serve as an excellent dinner option. In the not so hot months, an appetizer and a salad serves as an excellent combination for the weekday dinners. One of my personal favorite combination is the Goa-Portuguese specialty- Chicken Cafreal and Russian Salad. I am already thinking when I will make it next as I type this out
Serves: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes (boiling sweet potato and beet root)
Ingredients:
Sweet Potato : 1/2 cup (Boiled and cut into bite-sized pieces)
Beetroot : 1/2 cup (Boiled and cut into bite-sized pieces)
Lettuce Leaves : 1/4 cup (roughly chopped/ torn)
Almonds : 8-10 (roasted and cut into halves)
Dates : 5-6 (Each cut into 8 pieces)
Olive Oil : 3 tbsp
Lemon Juice : 2 tbsp
Pepper Powder : 1/4 tsp (can be increased or decreased as per taste)
Salt : as per taste
Method of Preparation:
- In a small bowl, mix the olive oil, lemon juice, pepper powder and salt and mix well.
- Add the remaining ingredients in a large bowl. Add the dressing prepared as per step one and mix gently.
Serve Cold.
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