Roasted Vegetable Salad
Eva
This roasted vegetable salad contains very filling vegetables, as well as a combination of ingredients that perfectly balance it, such as chickpeas, bacon, almonds, and lemon. This salad is ideal for a milder or colder season.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
12
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 beets, in wedges
  • 2 sweet potatoes, cut into sticks or wedges
  • 2 carrots, cut into irregular sticks
  • 1/2 cups olive oil
  • 1/4 cups unsalted butter
  • salt
  • pepper
  • 1/2 cups unsweetened Greek yogurt
  • 2 tablespoons yellow lemon juice
  • salt
  • pepper
  • 1/2 cups olive oil
  • 1 Eva® Rustic Lettuce Heart
  • 1 cup chickpea , cooked
  • 1/2 cups almonds, sliced and toasted
  • 1/2 cups bacon, fried and in small pieces
  • 1/2 cups feta cheese , in cubes
  • parsley , finely chopped
Preparation
10 mins
Low
  • Place the beets, sweet potatoes, and carrots in separate containers or trays.
  • Spread a bit of olive oil on each, a few cubes of butter, salt, and pepper.
  • Bake the vegetables at 200 °C, the beets and sweet potatoes for about 30 minutes and the carrots for 15 to 20 minutes, until slightly caramelized on top and well cooked inside.
  • For the dressing: Mix the Greek yogurt with the yellow lemon juice, salt, pepper, and olive oil.
  • Serve the roasted vegetable salad with Eva® Rustic Hearts Lettuce, cooked chickpeas, sliced almonds, bacon, and feta cheese. Drizzle with a bit of dressing and garnish with chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by