Roasted Beet and Charred Green Onion Salad
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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

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
•Mustard
•Peanuts
•Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

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 Mustard, Sulphites)

113 g

Spring Mix

28 g

Pecans

(Contains Peanuts)

28 g

Goat Cheese

(Contains Milk)

Not included in your delivery

Oil*

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Nutrition Values

Energy (kJ)2033 kJ
Calories486 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate64 g
Sugar28 g
Dietary Fiber11 g
Protein12 g
Cholesterol30 mg
Sodium522 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Bowl

Instructions

1

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

Roast veggies
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.

Prep
3

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

Make dressing
4

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

Assemble salad
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.

Finish and serve
6

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

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