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Beet and Leek Salad with Peanut Dressing

Beet and Leek Salad with Peanut Dressing
Need a gluten free and vegan side dish? Beet and Leek Salad with Peanut Dressing could be an amazing recipe to try. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 93 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have leek, water, creamy peanut butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 42
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OvenOven
2
Leave root and 1 inch of stem on beets; scrub with a brush.
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BeetBeet
3
Place beets on a small baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
BeetBeet
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Baking SheetBaking Sheet
4
Bake at 425 for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins.
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BeetBeet
Dry Seasoning RubDry Seasoning Rub
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5
Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
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BeetBeet
6
Combine leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat.
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Cooking SprayCooking Spray
LeekLeek
SaltSalt
Cooking OilCooking Oil
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Baking SheetBaking Sheet
7
Bake at 425 for 15 minutes or until tender and just beginning to brown; stir after 8 minutes.
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OvenOven
8
Combine water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
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Peanut ButterPeanut Butter
Lime JuiceLime Juice
GingerGinger
WaterWater
SaltSalt
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WhiskWhisk
9
Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings.
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SproutsSprouts
BeetBeet
LeekLeek
10
Drizzle about 2 teaspoons dressing over each serving.
DifficultyHard
Ready In45 m.
Servings6
Health Score30
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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