Roasted Spinach, Sweet Potato and Beet Salad

Roasted Spinach, Sweet Potato and Beet Salad

Wonderful as a fall or winter salad.

Rating:

4 stars 4 stars 4 stars 4 stars (6 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 45 mins

Ingredients Convert to Metric

  • 1 sweet potato, unpeeled, cut into wedges
  • 3 tsp brown sugar
  • 1/2 cup orange juice
  • 2 tsp finely grated orange rind
  • 1 clove garlic, crushed
  • 17 1/2 oz baby spinach leaves
  • 3 1/2 oz green beans, blanched
  • 2 Tbsp toasted pistachio nuts, chopped
  • 1 pepper (or to taste)
  • 0.70 oz butter, melted
  • 1 cup low-fat yogurt
  • 3 beets, unpeeled, cut into wedges

Directions:

Preheat oven to 400°F.

Place vegetables in baking dish, drizzle over the butter and sprinkle with sugar.

Bake for 45 minutes, turning occasionally.

Combine yogurt, juice, rind and garlic.

Arrange the spinach, beans and roasted vegetables on serving plates.

Drizzle over the dressing and sprinkle with pistachio nuts and pepper.