One of my very first recipe creations for the blog was this Mediterranean Salad with a Lemon Vinaigrette dressing. This was at a time when I was just beginning to exploring gluten free and the thought of paleo hadn't even cross my mind. The salad used several things I no longer eat, i.e. chick peas and eggplant, so I decided to remake this recipe to something I can now enjoy. This salad is made with two different types of sweet potatoes, two different types of beets, and a delicious lemon dill dressing making it a nutritious and colorful snack or a perfect side dish for any meal.
Mediterranean Beets and Sweets Salad
Ingredients
- 1 large or 2-3 medium red beets
- 5-6 small golden beets
- 2-3 medium purple sweet potatoes
- 2 medium sweet potatoes
- 1-2 tsp Avocado Oil
- 1 bunch of fresh parsley, stems removed and chopped finely
- Juice of one lemon about 2-3 tablespoons
- 3 tablespoons of extra virgin olive oil
- 1 ½ tablespoons of fresh dill
- A pinch of sea salt (or more depending on taste)
Instructions
- Preheat oven to 400 degrees.
- Peel both sets of beets and sweet potatoes and dice into bite size pieces.
- Spread beets and sweets out onto two baking sheets and drizzle lightly with avocado oil. You want just enough to lightly cover them.
- Roast in oven for about 40 minutes until beets are cooked, tossing them half way through.
- While beets and sweets are roasting, assemble the dressing by whisking the lemon juice, olive oil and dill in a small bowl.
- Also while the veggies are roasting, finely chop parsley and set aside.
- When the beets and sweets are finished, remove from oven, and let them cool for at least 30 mins.
- When veggies are cool, through them, the parsley, dill dressing, and pinch of salt in a large bowl. Stir until completely combined.
- Serve as a side to any meal or enjoy as a snack.
This looks amazing. I am going to make it tomorrow. Thanks!
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