Roasted Beet and Sweet Potato Salad
You can never have too many side dish recipes, so give Roasted Beet and Sweet Potato Salad a try. One serving contains 367 calories, 9g of protein, and 23g of fat. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 2 and costs $2.56 per serving. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Healthy Foodie. It is perfect for The Fourth Of July. This recipe is liked by 40 foodies and cooks. A mixture of unsweetened applesauce, vanillan extract, pumpkin seeds, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is amazing. If you like this recipe, you might also like recipes such as {Raw} Beet and Sweet Potato Salad, Can't-Be-Beet Roasted Potato Salad, and Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula.
Servings: 2
Ingredients:
¼ cup unsweetened applesauce
1 avocado, sliced
2 large beets, complete with tops
1 tbsp Dijon mustard
2 tsp fresh rosemary, chopped
1 tsp fermented garlic flowers (or one garlic clove, crushed)
the juice of 1 lime
¼ tsp freshly cracked black pepper
¼ tsp Himalayan salt
30g pumpkin seeds
2 tbsp sherry vinegar
1 large sweet potato
½ tsp pure vanilla extract
Equipment:
oven
baking paper
roasting pan
food processor
blender
Cooking instruction summary:
Preheat the oven to 425FTrim the tops and stems off the beets and set aside. Peel the beets and potato and cut them into bite size pieces. Place the vegetables in a roasting pan lined with parchment paper and roast in the oven for 20 to 25 minutes, until fork tender but still a bit on the firm side. Make sure you keep your veggies separated so the beets don't end up staining the potatoes. While this is happening, rinse and dry the beets tops and stems and chop them coarsely. Place them in an airtight container and refrigerate until you are ready to put the salad together. When the veggies are nice and roasted, take them out of the oven and let them cool for a while then transfer them to separate containers and place them in the fridge to cool completely, ideally overnight.Add all the ingredients for the vinaigrette to your small blender or food processor and process until smooth and well incorporated. Set aside.Divide the greens between two serving plates and top with beets, potatoes, sliced avocado and pumpkin seeds. Drizzle vinaigrette on top and serve immediately.
Step by step:
1. Preheat the oven to 425FTrim the tops and stems off the beets and set aside. Peel the beets and potato and cut them into bite size pieces.
2. Place the vegetables in a roasting pan lined with parchment paper and roast in the oven for 20 to 25 minutes, until fork tender but still a bit on the firm side. Make sure you keep your veggies separated so the beets don't end up staining the potatoes. While this is happening, rinse and dry the beets tops and stems and chop them coarsely.
3. Place them in an airtight container and refrigerate until you are ready to put the salad together. When the veggies are nice and roasted, take them out of the oven and let them cool for a while then transfer them to separate containers and place them in the fridge to cool completely, ideally overnight.
4. Add all the ingredients for the vinaigrette to your small blender or food processor and process until smooth and well incorporated. Set aside.Divide the greens between two serving plates and top with beets, potatoes, sliced avocado and pumpkin seeds.
5. Drizzle vinaigrette on top and serve immediately.
Nutrition Information:
covered percent of daily need
