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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Sweet Potato, cubes
(Contains: Sulphites)
250 g
Pre-Cooked Beets
2 unit
Green Onion
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
1 tbsp
Honey
1.5 tsp
Dijon Mustard
(Contains: Sulphites, Mustard)
113 g
Spring Mix
28 g
Pecans
(Contains: Peanuts)
28 g
Goat Cheese
(Contains: Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
