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
-
1Preheat 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.
-
2In 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.
-
3Combine horseradish cream, sour cream, lemon juice and dill in a small bowl. Season with salt and pepper.
-
4Arrange spinach, beets and sweet potato mixture on a serving plate. Serve with horseradish cream mixture.
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