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Roasted Beet Salad

Roasted Beet Salad
Roasted Beet Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. This side dish has 277 calories, 5g of protein, and 14g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up honey, water, walnuts, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Roasted Beet and Radicchio Salad, Roasted Beet, Fig and Orange Salad, and Roasted Golden Beet Salad are very similar to this recipe.

Instructions

1
Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet.
Ingredients you will need
BeetBeet
WrapWrap
Equipment you will use
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
2
Bake at 400° for 1 hour or until tender.
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OvenOven
3
Remove foil; allow beets to cool.
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BeetBeet
Equipment you will use
Aluminum FoilAluminum Foil
4
In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender.
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Sweet PotatoSweet Potato
WaterWater
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MicrowaveMicrowave
BowlBowl
5
Drain and cool.
6
Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato.
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Sweet PotatoSweet Potato
LettuceLettuce
FennelFennel
BeetBeet
7
Sprinkle with nuts.
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NutsNuts
8
Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil.
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Salt And PepperSalt And Pepper
MustardMustard
VinegarVinegar
GarlicGarlic
HoneyHoney
WaterWater
Cooking OilCooking Oil
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WhiskWhisk
9
Drizzle over salads.
10
Serve immediately.
DifficultyExpert
Ready In1 h, 20 m.
Servings4
Health Score47
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
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