Beet & Sweet Breakfast/Brunch Bowl

Marty Hufnagel


It pays to be prepared and that is certainly the case with this 3 minutes to a delicious dish.
Have the beet salad waiting in the frig. (Use my 'Listen to my heart-Beet-Salad') recipe posted on JAP.
Keep a supply of pre-baked sweet potatoes in the frig. for use during the week.
Doing this sure makes staying healthy by eating healthy . . . easier.


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20 Min
Food Processor


How to Make Beet & Sweet Breakfast/Brunch Bowl


  1. Remove the beets and the half sweet potato from the refrigerator.
  2. Drain the beet salad and soak up extra juice with a paper towel.
  3. Cut the sweet potato into cubes.
  4. Put the sweet potato cubes in a small bowl and spoon the beet salad into the bowl. Gently fold together.
  5. Prepare for that first sweet and tangy bite. Then you will loose all control and gooble the whole bowl down!

Printable Recipe Card

About Beet & Sweet Breakfast/Brunch Bowl

Course/Dish: Other Breakfast
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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