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Dirt Candy Salad

Recipe by The Asbury’s Executive Chef Chris Coleman for the NCSPC
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Ingredients

  • Dirt Candy Salad
  • 1 orange sweetpotato, peeled, medium dice
  • 1 white sweetpotato, peeled, medium dice
  • 1 purple sweetpotato, peeled, medium dice
  • 4 baby hakeuri turnips
  • 4 baby beets
  • 1 french breakfast radish, shaved thinly
  • baby swiss chard leaves
  • Lime Yogurt
  • 1 tablespoon sorghum molasses
  • 1 lime
  • "Dirt"
  • 2 slices pumpernickel bread
  • 1 slice sourdough
  • 1/4 cup dehydrated olives
  • 1 teaspoon chili flakes
  • 1 tablespoon pistachios, toasted
  • 1/4 cup brown sugar

Instructions

  • Dirt Candy Salad: Roast all veg until tender by wrapping in individual foil pouches with salt and a pinch of sugar. Allow to cool, dip each piece in lime yogurt (recipe followthen coat in “dirt” (another recipe to follow), and arrange on a serving plate. Toss the radish and chard in a little olive oil and lime juice and arrange artfully around veg.
  • Lime Yogurt: Caramelize sorghum over medium heat, cooking until it is dark brown and very sweet smelling. Deglaze with fresh lime juice. Allow to cool, then mix thoroughly with greek yogurt.
  • "Dirt": Toast bread until dry. Combine all ingredients in a blender and blend until smooth and resembles soil.