Sweet Potato Beet Salad
Ingredients
The salad
-
2
whole
sweet potatoes
-
3
medium
beets
-
1
tablespoon
olive oil
-
4
handfuls
baby spinach
-
½
whole
red onion
-
2
tablespoons
sunflower seeds
The dressing
-
2
tablespoons
olive oil
-
1
teaspoon
balsamic vinegar
-
1
teaspoon
Dijon mustard
-
1
teaspoon
maple syrup
-
¼
teaspoon
sea salt
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Peel and dice the sweet potatoes and beets into 1-inch cubes.
- Toss the chopped vegetables with olive oil and spread them on the baking sheet.
- Roast the vegetables for 30-35 minutes until fork-tender, then let them cool slightly.
- In a large bowl, combine spinach, red onion, and sunflower seeds.
- Mix the dressing ingredients in a small bowl until well combined.
- Add the roasted vegetables to the salad bowl and pour the dressing over them.
- Toss everything together and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
225
Total fat
13.1g
Total carbohydrates
25.5g
Total protein
3.7g
Sodium
286.5mg
Cholesterol
0mg
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