Simple Roasted Beet Salad Recipe
This simple beet salad recipe is a hearty energizing lunch or dinner recipe full of many textures and flavors.
Ingredients
- 2 Sweet Potatoes (Chopped into bite-sized pieced)
- 1 large Beet (Chopped into bite-sized pieces)
- 1/4 head Cauliflower (Chopped into florets)
- 1 cup Canned Chickpeas (Drained and rinsed)
- 1 Granny Smith Apple (Cored and chopped)
- 1 cup Mixed Fresh Greens (Arugula, Spinach, or Kale)
- 2 tablespoons Avocado Oil
- 1/4 cup Pine Nuts (Toasted) Can substitute with Toasted Walnuts or Pecans.
Almond Butter Vinaigrette Salad Dressing
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Maple Syrup
- 3 tablespoons Almond Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 pinch Sea Salt (To taste)
- 1 pinch Ground Black Pepper (To taste)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Assemble chopped potatoes, cauliflower and beet on a baking sheet. Drizzle with avocado oil. Season with cinnamon, salt, and pepper. Bake for 20-25 minutes or until soft and edges are caramelized.
- Arrange apple, chickpeas, spinach, and pine nuts in a large bowl. Once potatoes, cauliflower, and beets are done roasting, add those as well.
- To make the dressing, whisk together the almond butter, maple syrup, olive oil, apple cider vinegar, sea salt, and black pepper until well blended.
- Pour over dressing salad. Do not over-mix, as beets will stain other ingredients pink. Serve topped with toasted almonds or pine nuts.
Notes
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Nutrition
Serving: 1 Serving
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