Roasted Beetroot and Sweet Potato Salad with Orange Vinaigrette
Servings: 4
Calories: 341kcal
Earthy beets meet caramelized sweet potatoes with a citrus punch that makes every bite feel like the main event.
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Ingredients
DRESSING INGREDIENTS
- 3 tbsp olive oil
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tbsp orange juice
- zest of an orange
SALAD INGREDIENTS
- 1 sweet potato medium size
- 2 beetroots small
- 3 tbsp olive oil
- thyme fresh 2 sprigs
- ½ cup walnuts lightly toasted
- 1 orange peeled and cut into segments
- 2 cups rocket
- 2 cups baby spinach leaves
- chives finely chopped (optional)
Instructions
- Peel and cut your red beets and sweet potatoes into the same bite-sized pieces. Lay on a flat baking tray lined with parchment paper and dizzle with a little olive oil and sprinkle the thyme leaves over the beets and potatoe’s. Bake in a moderate to hot oven 180 – 200 degrees celsius (350 – 400 farenheit) until cooked through and they look like golden beets and potatoe’s.
- While the veggies are roasting, lightly roast the walnuts in a small frypan on medium to low heat for a few minutes.. Once the vegetables are cooked set aside to cool.
- Mix all the dressing ingredients together with a whisk in a small bowl and set aside.
- Grab a large serving bowl and throw in the greens. Add the cooked veggies, orange slices, walnuts and sprinkle with the chives.
- Drizzle with the orange vinagrette dressing and enjoy!
Nutrition
Calories: 341kcal | Carbohydrates: 16g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 89mg | Potassium: 396mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1793IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 2mg
