Roast Beet Salad

11 ingredients
4 steps

Ingredients

  • 4 None beets, trimmed, washed and dried
  • None None olive oil cooking spray
  • 1 1/4 lbs sweet potatoes, peeled, roughly chopped
  • 2 None medium red onions, cut into wedges
  • 2 cloves garlic, finely chopped
  • 2 tbsp vegetable or olive oil
  • 2 tbsp horseradish cream
  • 1/2 cup sour cream
  • 2 tsp lemon juice
  • 2 tsp finely chopped dill
  • 3 cups baby spinach leaves

Directions

  1. 1
    Preheat oven to 350°F. Spray beets with oil. Wrap each beet in foil. Place on a baking tray. Roast 1 hour or until tender. Cool. Peel, then cut into wedges.
  2. 2
    In a large roasting pan, combine sweet potatoes, onion and garlic. Drizzle with oil. Season with salt and pepper and toss to combine. Roast, turning once, for 25-30 mins or until tender.
  3. 3
    Combine horseradish cream, sour cream, lemon juice and dill in a small bowl. Season with salt and pepper.
  4. 4
    Arrange spinach, beets and sweet potato mixture on a serving plate. Serve with horseradish cream mixture.

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