Roasted Beetroot and Carrot Salad
Blood Sugar: 4Servings: 4Preparation Time: 20minMeal Category: Dinner
Micronutrients:Vitamin AFolateCalcium
Macronutrients per 100g
Energy
73kcal
Sugar
6g
Fat
3g
Fiber
3g
Sat fat
1g
Protein
2g
Carbs
9g
Sodium
67mg
Ingredients
2 cloves skin on Garlic, 2 large peeled Beetroot, 2 peeled Carrots, 2 tsp leaves Rosemary, 2 sprigs Thyme, 1 tsp thinly sliced Ginger, 2 tbsp extra virgin Olive oil, 200g / 7.05oz such as baby spinach and beetroot leaves Mixed leafy greens, 90g / 3.17oz small, halved Red grapes, 30g / 1.05oz Goat's curd, 2 tsp Balsamic vinegar
Preparation
1. Preheat the oven to 180°C (356°F). Line a baking tray with baking paper. 2. Bruise 2 cloves Garlic with a knife. Toss 2 large peeled Beetroot cut into wedges, 2 peeled Carrots cut into batons, 2 tsp Rosemary leaves, 2 sprigs Thyme, 1 tsp thinly sliced Ginger, and Garlic in a bowl with 1 tbsp Olive oil. Sprinkle with salt and pepper. 3. Spread the vegetables on the tray in a single layer. Bake, turning once, for 30-40 minutes until golden and cooked. Allow to cool. 4. Toss roasted vegetables with 200g Mixed leafy greens and 90g halved Red grapes. Finish with 30g Goat's curd and 2 tsp Balsamic vinegar.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
20% of RDI
Vitamin C
11% of RDI
Omega 3
1% of RDI
Vitamin A
21% of RDI
Calcium
66% of RDI
Folate
79% of RDI
Good to know
You can substitute the grapes with fresh figs when in season and replace the goat’s curd with buffalo mozzarella or labneh.
How to Prepare
1. Preheat the oven to 180°C (356°F). Line a baking tray with baking paper. 2. Bruise 2 cloves Garlic with a knife. Toss 2 large peeled Beetroot cut into wedges, 2 peeled Carrots cut into batons, 2 tsp Rosemary leaves, 2 sprigs Thyme, 1 tsp thinly sliced Ginger, and Garlic in a bowl with 1 tbsp Olive oil. Sprinkle with salt and pepper. 3. Spread the vegetables on the tray in a single layer. Bake, turning once, for 30-40 minutes until golden and cooked. Allow to cool. 4. Toss roasted vegetables with 200g Mixed leafy greens and 90g halved Red grapes. Finish with 30g Goat's curd and 2 tsp Balsamic vinegar.
Good to Know
You can substitute the grapes with fresh figs when in season and replace the goat’s curd with buffalo mozzarella or labneh.
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