Description
A vibrant and nutritious salad featuring roasted beets, carrots, and creamy avocado, perfect as a fresh side or light main dish.
Ingredients
Scale
- 6 small beets
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- 4 small carrots
- 1 cup watercress or arugula
- Tahini dressing
- 4 avocados (sliced)
- ¼ cup toasted pepitas
- Microgreens
Instructions
- Preheat the oven to 400°F.
- Roast the beets in foil with olive oil and seasoning for 35 to 60 minutes until tender. Peel when cool.
- Increase the oven temperature to 450°F and roast the carrots for 15 to 20 minutes until tender.
- Assemble the salad in a bowl with watercress, roasted beets, and carrots, then drizzle with tahini dressing.
- Top with sliced avocado, pepitas, and microgreens, and season with salt and pepper to taste.
Notes
Roasting vegetables ahead of time enhances flavors. Serve with a squeeze of fresh lemon juice for added brightness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Seasonal
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg