Roast Sweet potato, Beetroot and Red Onion Salad with Miso Dressing
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Total time: 50 mins
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Serves 4
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9.3 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
Sweet potatoes with skin, cut into wedges - 3 large or 4 small
Beetroot, trimmed and cut into wedges - 4 small
Red onions, cut into wedges - 2 small
Olive oil - 1 tb
Baby salad leaves - 110-120g pack
Fresh coriander leaves - To serve
Fresh lime wedges - To serve
For the dressing
Miso paste - 2 tbsp
Rice wine vinegar - 4 tsp
Soy sauce - 2 tb
Clear honey - 2 tb
UTENSILS
Oven, Bowl, Serving plate, Chopping Board, Knife
INSTRUCTIONS
1. Heat the oven to 200°C/180°fan/gas 6. Mix the dressing ingredients in a bowl. Toss the vegetables with olive oil and some salt and pepper in a roasting tin. Roast for 30-40 minutes until tender, tossing with half the dressing for the final 10 minutes.
2. Toss the roast vegetables in a bowl with the baby salad leaves and the rest of the dressing. Divide among 4 plates, sprinkle with coriander (or micro herbs) and serve with lime wedges.
NUTRITION INFORMATION (PER SERVING)
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Energy (kcal)
299.0
Carbs (g)
51.6
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Proteins (g)
4.4
Fats (g)
6.3
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Fibre (g)
9.3
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