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Roasted Beet and Charred Green Onion Salad
with Sweet Potato, Goat Cheese and Pecans
Who says you can't make friends with salad? This hearty beet and sweet potato salad is topped with plenty of extra proteins: goat cheese, pecans and also our secret ingredient: charred green onions, turned a sweet golden-brown in the oven!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Patate douce, en cubes
(Contient Sulfites)
250 g
Betteraves cuites
2 pièce(s)
Oignons verts
2 cs
Vinaigre balsamique
(Contient Sulfites)
1 cs
Miel
1.5 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
113 g
Mélange printanier
28 g
Pacanes
(Contient Arachides)
28 g
Fromage de chèvre
(Contient Lait)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Preheat the oven to 425°F (to roast the sweet potatoes and green onions). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Trim 1/4-inch off the root ends of the green onions. On a baking sheet, toss the sweet potatoes and green onions with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until the veggies are golden-brown and tender, 22-23 min.
Meanwhile, cut the beets into 1/2-inch cubes.
In a medium bowl, whisk together the vinegar, honey, mustard and a drizzle of oil. Season with salt and pepper.
When the veggies are done roasting, roughly chop the roasted green onions. Toss the sweet potatoes, beets, spring mix and green onions into the dressing.
Divide the salad between plates. Sprinkle with pecans and goat cheese.