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752 kcal
40 min.
Recipe for Roast beetroot, sweet potato and kale salad
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Unlock Fitatu PremiumNaN g
752 kcal
1 kcal
752.4
19.3g
50.8g
56.4g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Sweet potato1× piece (130 g)
- Beetroot105 g
- Avocado3× tablespoon (75 g)
- Red onion2× piece (50 g)
- Feta cheese2× slice (40 g)
- Pumpkin seeds1× handful (25 g)
- Curly kale1× handful (20 g)
- Pomegranate1× tablespoon (17 g)
- Olive oil3× teaspoon (15 g)
- Honey1× teaspoon (12 g)
- Mustard, smooth1× teaspoon (10 g)
- Lemon juice, fresh0.1× tablespoon (3 ml)
- Peppers capsicum chilli red0.2× teaspoon (1.6 g)
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How to make Roast beetroot, sweet potato and kale salad
1. Heat the oven to 200C. Peel and dice the beetroot and sweet potato (the beetroot in smaller pieces). Peel the onion. and chop into small pieces.
2. Put the vegetables in a baking mould, season with salt and pepper and drip over 1 tsp of olive oil. Put in the oven and roast for 20 minutes
3. Remove it and shake the tray to shift the vegetables around. Arrange the chopped kale leaves on the top, add pumpkin seeds, sprinkle with chilli and drip over a tsp of olive oil. You can also add diced feta.
4. Bake for 20 minutes. Peel the avocado, remove the stone and cut it into pieces, add to the roasted vegetables. Garnish with pomegranate.
5. Mix together all the ingredients of the sauce: mustard, honey, 1 tsp olive oil and lemon juice. Add the sauce to the remaining ingredients and mix thoroughly.
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