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Roasted Beet and Charred Green Onion Salad

Roasted Beet and Charred Green Onion Salad

with Sweet Potato, Goat Cheese and Pecans

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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!

Tags:Veggie
Allergens:Sulphites/SulfiteMustard/MoutardePeanut/CacahuèteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

250 g

Pre-Cooked Beets

2 unit

Green Onions

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

113 g

Spring Mix

28 g

Pecans

(ContainsPeanut/Cacahuète)

28 g

Goat Cheese

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2033 kJ
Calories486 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate64 g
Sugar28 g
Dietary Fiber11 g
Protein12 g
Cholesterol30 mg
Sodium522 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the sweet potatoes and green onions). Start prepping when the oven comes up to temperature!

2

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.

3

Meanwhile, cut the beets into 1/2-inch cubes.

4

In a medium bowl, whisk together the vinegar, honey, mustard and a drizzle of oil. Season with salt and pepper.

5

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.

6

Divide the salad between plates. Sprinkle with pecans and goat cheese.