IntermediateMainDinneramerican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:20 min
Active:30 min
Cook:40 min
Total:1h
Servings:10
A colorful bowl featuring roasted root vegetables, sautéed beet greens, and bright lemon dressing.
Ingredients
Servings:
10
- 1 bunch beet greens, washed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 ½ tablespoons lemon juice
- ⅕ teaspoons salt
- 4 whole sweet potatoes, cubed
- 4 whole beets, cubed
- 2 tablespoons olive oil
- ⅓ cups olive oil
- ⅕ cups fresh lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ⅕ teaspoons salt
- ⅕ teaspoons ground black pepper
- 1 tablespoons fresh thyme
- 5 cups arugula
- 1 cups almonds
- 5 cups quinoa, cooked
- 5 cups pickled veggies (onions, radishes, carrots, etc.)
Instructions
- 1
Rough chop the beet greens and dice the stems. Keep them separated.
- 2
Heat the olive oil in a large pan over medium heat.
- 3
Add garlic and stems. Saute until stems are tender.
- 4
Add the rest of the ingredients and saute until the leaves have wilted (another 2-3 mins).
- 5
Preheat oven to 400 degrees.
- 6
Toss root veggies in olive oil and spread into a single layer on sheet pan(s).
- 7
Roast until tender (35-45 mins).
- 8
Whisk ingredients together.
- 9
Layer garlicky beet greens, root veggies, and all remaining ingredients except lemon dressing in bowl. Add lemon dressing at time of eating.
Equipment
- Baking Sheet
- Whisk
Nutrition Facts
Calories790
% Daily Value*
Total Fat27.88g
Saturated Fat3.50g
Trans Fat0.00g
Cholesterol0.00mg
Sodium2218.27mg
Total Carbohydrate110.55g
Dietary Fiber16.99g
Total Sugars12.19g
Includes Added Sugars0.00g
Protein25.34g
Vitamin D0%
Calcium26%
Iron52%
Potassium30%
* Percent Daily Values are based on a 2,000 calorie diet.