Roasted Spinach, Sweet Potato and Beet Salad
Wonderful especially as a fall or winter salad.
Ingredients
- 1 sweet potato, unpeeled, cut into wedges
- 3 beets, unpeeled, cut into wedges
- 1 1/3 Tbsp butter (0.7 oz), melted
- 1 Tbsp brown sugar (unpacked)
- 1 cup low-fat plain yogurt
- 1/2 cup orange juice
- 2 tsp finely grated orange peel
- 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 pinch of black pepper, or to taste
Directions:
Preheat oven to 400°F.
Place sweet potato and beets in baking dish, drizzle over the butter and sprinkle with sugar. Bake for 45 minutes, turning occasionally.
Combine yogurt, orange juice, orange peel, and garlic.
Arrange the spinach, beans, roasted potatoes, and roasted beets on serving plates. Drizzle over the dressing and sprinkle with pistachio nuts and black pepper.