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    Home » Recipes » Gluten-Free

    Virtual Vegan Potluck: Sweet Potato & Beet Salad with Saffron Citronette

    May 12, 2012 by keepinitkind 75 Comments

    Hello Potluckers!  Welcome to Keepin' It Kind!  If you are unaware of the Virtual Vegan Potluck, it is a large gathering of bloggers (over 60!!!), all contributing vegan dishes for different courses of the meal, organized by the amazing Annie at An Unrefined Vegan.

    Are you the one who always brings the potato salad to the potluck?  Yes?  Can I come?  Well, I have a new stand-out potato salad recipe for you!

    I love a great potluck potato salad as much as the next person, but I also love sweet potato fries and citrusy salads in the summer.  With spring upon us and summer quickly approaching, I decided to make what the kids these days are calling a "mash-up" of my favorite summer potluck dishes.

    I roasted the sweet potatoes and the beets and let them cool.  Avocado, tangerines, quinoa, and sunflower seeds made up the rest of this salad.  I wanted the dressing to have more than just a citrus kick, and since it is a special occasion, I decided to use a special ingredient: Saffron!  This salad is going to be awesome along side those grilled veggie burgers and corn on the cobs this summer, and everybody will think you are just the bee's knees.  Everybody in my house thought the same of me after this dish, but then again, it was just my husband and our canine roommate, Samantha.  And she didn't even try the salad...  Anywho, make this salad and your tummy, as well as your guest's tummies, will thank you!

    SAFFRON CITRONETTE

    makes roughly 2 cups

    Ingredients

    • 1 shallot, roughly chopped
    • ¼ cup + 1/8 cup olive oil
    • ½  T Saffron
    • ½ cup Champagne/sherry vinegar (I used Trader Joe’s Orange  Muscat Champagne Vinegar)
    • 1 T Dijon mustard
    • 1 T Agave Syrup
    • juice from 1 orange
    • 1 T orange zest
    • salt, pepper to taste

    Instructions:

    • Heat a small pan over low heat for about 30 seconds.  Add the 1/8 cup of olive oil, the shallot, and the saffron and simmer on low heat for about 10 minutes.
    • Meanwhile, add the champagne vinegar, mustard, agave, orange juice, and orange zest to a blender.  After the shallot/saffron/oil mixture has simmered fro about 10 mintues, add it to the blender and blend on high, slowly adding the remainder of the olive oil as it blends.  Once it is completely emulsified, taste and add salt and pepper to taste.
    • Chill until ready to serve.

    SWEET POTATO & BEET SALAD

    makes roughly 8-10 cups

    Ingredients:

    • 2 sweet potatoes, peeled and diced
    • 4 small-medium beets, peeled and diced
    • olive oil for drizzling
    • salt and pepper to taste
    • 2 tangerines, peeled, segments removed
    • ½ avocado, peeled and cut into small pieces
    • ½ cup cooked quinoa
    • 2 T sunflower seeds
    • 1/8-1/4 cup Saffron Citronette (to taste)

    Instructions:

    • Preheat the oven to 450.  Line a baking sheet with foil or parchment paper, and if you’d like, spray with a vegan non-stick spray.  Set aside another 12 inch square of aluminum foil as well.
    • On the square of aluminum foil, place the diced beets and drizzle a tiny bit of olive oil (about ½ tablespoon) and salt and pepper to taste.  Toss to combine.  Fold the ends over the beets, and then fold the other ends over to make an enclosed packet for the beets.
    • Spread the diced sweet potato out on the baking sheet.  Drizzle with a little bit of olive oil (about 1 tablespoon) and salt and pepper to taste.  Toss to combine.
    • Place the baking sheet on the middle rack of the oven and the beets on the rack underneath it.  Bake for 20-25 minutes and remove the sweet potatoes.  Move the beet packet to the center shelf and bake for another 10 minutes.  Let both cool completely before using in salad.
    • Once the sweet potatoes and beets have cooled, combine all of the ingredients, except the dressing in a large bowl.  Add the dressing and lightly toss until fully combined.  Serve immediately or let chill until ready to serve.  Enjoy!

    I hope you enjoy this salad and even more, I hope that you enjoy the rest of this potluck!  To see the dishes served before mine, hit the "go back" button below.  To see the dishes following mine, hit the "go forward" button below.  To start from the very beginning, just click here.

    Have fun and thank you for stopping by!

                       

     

    All Photos by Chris Miller

    © Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.

    More

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    • ABC Kale Salad (a.k.a. Apple, Beet & Chèvre Kale Salad)
    • Carrot Cake Granola
    • Bok Choy Tempeh Tacos

    Reader Interactions

    Comments

    1. Gabby @ the veggie nook

      May 12, 2012 at 2:04 am

      I love that word, citronette. Sounds so fancy!

      This salad looks amazing. I love that you used sweet potato and avocado. An awesome spin on a potluck classic! I'm bookmarking this one for sure. I think it will be gracing my table very soon 😉

      Reply
      • keepinitkind

        May 12, 2012 at 10:56 am

        Thanks, Gabby- I like to drop a good fancy word here and there! 😉 I hope you like the salad! Have a great weekend!

        Reply
    2. Cauldrons and Cupcakes

      May 12, 2012 at 3:21 am

      This salad looks amazing - can't wait to try it. Sweet potatoes and beets are some of my favourite things. 😀

      Reply
      • keepinitkind

        May 12, 2012 at 7:28 am

        Thank you! They're some of my favourites as well!

        Reply
    3. Potluck fan

      May 12, 2012 at 3:32 am

      This has changed the way I will approach potato salad forever!!!

      Reply
      • keepinitkind

        May 12, 2012 at 7:28 am

        Yay! What a compliment! 🙂

        Reply
    4. Pennsyltucky Veggie

      May 12, 2012 at 4:06 am

      Oh my goodness; the Saffron Citronette sounds perfect! I love beets and this is my very next recipe to try with them.

      Reply
      • keepinitkind

        May 12, 2012 at 7:29 am

        Thank you! The combination of the beets with the citronette is super amazing- I hope you like it! 🙂

        Reply
    5. Siri @ Herbivoress

      May 12, 2012 at 6:42 am

      What beautiful photos! The salad looks amazing as well- those colors are incredible!

      Reply
      • keepinitkind

        May 12, 2012 at 7:29 am

        Thank you, Siri!

        Reply
    6. Annie

      May 12, 2012 at 6:51 am

      How beautiful! So many yummy things! Thank you, thank you!

      Reply
    7. Kristen

      May 12, 2012 at 8:02 am

      Oh wow! The colors are all so pretty together. I too am a potato salad fanatic, so I appreciate this new funky recipe. I'm copying it down for sure.

      Reply
      • keepinitkind

        May 12, 2012 at 10:40 am

        Thanks Kristen! I hope you like it!

        Reply
    8. Shelby (everydayvegangirl)

      May 12, 2012 at 8:58 am

      Yum! Love beets and sweet potatoes...and with quinoa, no less. I just got that TJs champagne orange vinegar and need to find something to do with it. It would pair perfectly with these tastes!

      Reply
      • keepinitkind

        May 12, 2012 at 10:43 am

        Thank you, Shelby! It does pair perfectly- I hope you enjoy it!

        Reply
    9. Shira

      May 12, 2012 at 9:27 am

      What a superbly delicious and most creative and beautiful recipe Kristy! You are one amazing woman! This is just too gorgeous! xo

      Reply
      • keepinitkind

        May 12, 2012 at 10:44 am

        You are too sweet, Shira! Thank you! I am no more amazing than my awesome friends (like you)! Have a great weekend!

        Reply
    10. Somer

      May 12, 2012 at 10:17 am

      Who even wants to eat a regular potato salad after looking at that?!? Not me! Beautiful and tasty, I can all ready tell how delicious it is and will be making it all summer long!!!

      Reply
      • keepinitkind

        May 12, 2012 at 10:46 am

        Thanks, Somer! It's so tasty- I can't wait for an actual live potluck to happen so I can make it again! 🙂

        Reply
    11. VeganFling

      May 12, 2012 at 10:21 am

      This looks so tasty and interesting!

      Reply
      • keepinitkind

        May 12, 2012 at 10:46 am

        Thank you! 🙂

        Reply
    12. Barbie

      May 12, 2012 at 10:46 am

      I am trying this for sure. Looks delicious!

      Reply
      • keepinitkind

        May 12, 2012 at 10:56 am

        Thank you, Barbie! I hope you like it! 🙂

        Reply
    13. Anne

      May 12, 2012 at 10:56 am

      Wow this looks awesome!!! I love sweet potatoes and mixed with beets and tangerines, combined with a dressing with saffron, would give a "party in the mouth" experience!! Yum 🙂

      Reply
      • keepinitkind

        May 12, 2012 at 11:45 am

        Thank you, Anne- this would make for the perfect "party in your mouth!" 🙂

        Reply
    14. Dudette

      May 12, 2012 at 11:43 am

      Love it, neighbor!

      Reply
      • keepinitkind

        May 12, 2012 at 12:27 pm

        Thank you, neighbor!

        Reply
    15. emmycooks

      May 12, 2012 at 11:48 am

      Beautiful! I love the idea of a little quinoa crunch in there, and the flavors sound amazing!

      Reply
      • keepinitkind

        May 12, 2012 at 12:28 pm

        Thank you, Emmy! Heading over to your dish soon- Happy Potlucking!

        Reply
    16. CJ at Food Stories

      May 12, 2012 at 12:26 pm

      I love fancy words and fancy salads ... this has both 🙂

      Reply
    17. Richa@HobbyandMore

      May 12, 2012 at 12:53 pm

      i am all over the beautiful saffron citronette... so gorgeous and the salad too.. all the colors.. its like a burst of spring! i missed the deadline on the potluck this month but will surely join in the next!! i never take salad to the party.. i am known to get very healthy things so i always take an unhealthy looking( but actually decently healthy) dessert:)

      Reply
      • keepinitkind

        May 12, 2012 at 2:03 pm

        Thank you! I like your plan of attack, Richa! Bringing a deceivingly unhealthy dish- I can't wait to see what you bring to the next Virtual Vegan Potluck!

        Reply
    18. Barb@ThatWasVegan

      May 12, 2012 at 4:47 pm

      How deliciously unique!

      Reply
      • keepinitkind

        May 12, 2012 at 9:32 pm

        Thank you, Barb!

        Reply
    19. Heather

      May 12, 2012 at 6:21 pm

      i love all the flavors and textures in this salad - the taste must be incredible!

      Reply
      • keepinitkind

        May 12, 2012 at 9:34 pm

        Thanks, Heather! It is incredible- so incredible that there were no leftovers! 🙂

        Reply
    20. Reia@TheCruelty-FreeReview

      May 12, 2012 at 7:04 pm

      I've got nothing against beets. I really should use then more, and this recipe would be a good start!

      Reply
      • keepinitkind

        May 12, 2012 at 9:35 pm

        Totally- you need to get some beets in your life, Reia! I hope you like it! 🙂

        Reply
    21. Lidia

      May 12, 2012 at 7:19 pm

      What a lovely way to prepare a salad! I've never used saffron, mainly because I'm afraid I'd ruin an expensive ingredient. Thank you for this recipe, it's quite informative, plus I love the re-use of the maple syrup bottle. They're so handy those things. I'd love to feature a post of yours on VBU. Please let me know if you'd like that. Thanks! Lidia

      Reply
      • keepinitkind

        May 12, 2012 at 9:39 pm

        Thank you! For some reason, it makes me so happy that you noticed the maple syrup bottle- it's one of my favorite repurposed things. I'm so glad that you liked the salad, and I am even more flattered that you would like me to post on VBU! I'm so honored- truly. I am going to be gone until after the 21st, so I will get in touch with you then! Thank you, thank you, thank you!

        Reply
    22. Jennifer

      May 12, 2012 at 10:00 pm

      Wow! Two things I love beets and sweet potatoes. Thanks for sharing! 🙂

      Reply
      • keepinitkind

        May 13, 2012 at 11:31 am

        Thank you, Jennifer! They are a great combo, those two! 🙂

        Reply
    23. Richgail @AstigVegan

      May 12, 2012 at 10:04 pm

      I'm planning to make this for Mother's Day! My mom loves beets but have always been stuck with what else to do with it other than eating it by itself. Thanks for the recipe! It's indeed perfect for a potluck.

      Reply
      • keepinitkind

        May 13, 2012 at 11:32 am

        Awww! Your mom is a lucky lady! 🙂 I hope you and your mom enjoy the dish- Happy Mother's Day!

        Reply
    24. Bex @ Vegan Sparkles

      May 12, 2012 at 11:25 pm

      Oh my WOW, this sounds soooo tangy and delicious and it looks gorgeous!

      Reply
      • keepinitkind

        May 13, 2012 at 11:33 am

        WOW! What a compliment! Thank you!

        Reply
    25. Lorna

      May 13, 2012 at 9:31 am

      Fantastic colours, that looks juicy, tasty and very healthsome. Lovely!

      Reply
      • keepinitkind

        May 13, 2012 at 11:33 am

        Thank you, Lorna! 🙂

        Reply
    26. Jenné @ Sweet Potato Soul

      May 13, 2012 at 6:27 pm

      Yum, I'm going to try this salad. I sometimes make Ethiopian Key Sir (sweet potatoes and beets), but your dressing sounds like it'll really kick it up a notch!

      Reply
      • keepinitkind

        May 13, 2012 at 6:59 pm

        Thanks, Jenne! I hope you like it! Thanks for stopping by and I'm looking forward to spending more time checking out your site as well! Take care! 🙂

        Reply
    27. Lindsay

      May 14, 2012 at 7:31 am

      Holy lord this looks good.

      Reply
      • keepinitkind

        May 14, 2012 at 7:56 pm

        Thank you, Lindsay!

        Reply
    28. Julia {The Roasted Root}

      May 14, 2012 at 7:48 am

      The whole thing looks beautiful and delicious. I love the healthful approach and the wonderful flavors. I'll definitely be trying your citronette!

      Reply
      • keepinitkind

        May 14, 2012 at 7:58 pm

        Oh, I'm so glad you like it, Julia! Let me know how it goes!

        Reply
    29. Cadry

      May 14, 2012 at 8:16 am

      What a colorful salad! It is so much prettier than your everyday humdrum potato salad. I especially love the idea of adding saffron to the citronette. My saffron doesn't get nearly the amount of action that it deserves!

      Reply
      • keepinitkind

        May 15, 2012 at 11:00 am

        Thank you! Saffron is one of those spices that I adore but always have to weigh the cost against the occasion. Saffron definitely deserves more playing time in our kitchen too. 🙂

        Reply
    30. Becky @ veghotpot

      May 14, 2012 at 9:04 am

      finally making my way around the potluck!! This looks fantastic what a great flavour combination! I've never tried those together but it looks delicious!

      Reply
      • keepinitkind

        May 15, 2012 at 11:02 am

        Thank you, Becky! It turned out to be a great combination of flavors, colors, and textures- I surprised myself with how tasty it was!

        Reply
    31. Melanie

      May 14, 2012 at 1:26 pm

      Wow, wow, wow!! I LOVE potato salad but try to have sweet potatoes for general gl reasons so am very very excited to try this - thank you 🙂

      Reply
      • keepinitkind

        May 14, 2012 at 7:53 pm

        Thank YOU, Melanie!

        Reply
    32. Caitlin

      May 14, 2012 at 5:36 pm

      what a bright and beautiful salad containing two of my favorite ingredients- sweet potatoes and beets!

      Reply
      • keepinitkind

        May 16, 2012 at 11:58 am

        Aww, shucks! Thank you, Caitlin!

        Reply
    33. Joyness Sparkles

      May 14, 2012 at 6:30 pm

      Excellent recipe, thank you so much!

      Reply
      • keepinitkind

        May 14, 2012 at 8:01 pm

        Well, Thank You! 🙂

        Reply
    34. Jennifer Whetham

      May 15, 2012 at 8:29 pm

      I hate to sound like a broken record . . . but WOW! The colors and flavors of this dish are GORGEOUS. I am going to a picnic this weekend . . . I will definitely wow everyone and bring this. Saffron, sweet potatoes, beets, quinoa . . . GORGEOUS!

      Delicious and beautiful!

      Reply
      • keepinitkind

        May 16, 2012 at 11:55 am

        Jennifer, you are so sweet! What a terrific comment! Thank you!

        Reply
    35. Miss McBooty

      May 18, 2012 at 7:03 am

      Yum! This looks awesome!

      Reply
      • keepinitkind

        May 18, 2012 at 12:47 pm

        Thank ya!:-)

        Reply
    36. Gena

      May 20, 2012 at 5:46 am

      Sweet potatoes and beets are a divine combination. Great recipe!!

      Reply
      • keepinitkind

        May 20, 2012 at 10:19 am

        Thank you, Gena! I really think they are one of nature's greatest combos. 🙂

        Reply
    37. Michelle

      June 11, 2012 at 4:53 pm

      Im making this right now minus the avocado...since I don't like it... 🙂 It smells wonderful

      Reply
    38. Michelle

      June 11, 2012 at 7:15 pm

      Ok one of the best salads ever!

      Reply
      • keepinitkind

        June 11, 2012 at 10:07 pm

        Oh yay! What a great thing to read at the end of the day! I'm so glad you liked it, even sans avocado. Thank you for making my day, Michelle!

        Reply
        • Michelle

          June 12, 2012 at 6:22 pm

          Yeah it didn't last long gags the flavors were so good...great dressing too ...so thank you...from" the OC "
          Michelle

          Reply
          • keepinitkind

            June 12, 2012 at 10:10 pm

            Yay! Thank YOU... from the West Side! 😉

            Reply

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