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This is a delicious salad that can be used as a side dish, a meal or even the base of a bowl. It's savoury, acidic and herbaceous with a touch of sweetness.
Note: Only the measurements for the sauce that goes on the roasted veggies are exact. The other ingredients are really just assembly so you can add more or less as you please.
I've had this as a side twice along side a piece of salmon once and then refried beans (random I know), but next time I'm thinking I'd like to make a bigger portion as a meal and add some chickpeas for protein!
I would also like to try adding this to a bed of quinoa and adding salmon or chickpeas to make it into a bowl. The possibilities are endless.
(Scroll down for recipe)
Sauce Ingredients:
1 tablespoon maple syrup
1 tablespoon olive oil
1 1/2 teaspoon soy sauce or tamari
Salad Ingredients:
3-4 medium to large size carrots
4 beets
arugula
1/2 a lemon (cut into 2 quarters)
feta (I used goats feta)
fresh dill
salt and pepper
Instructions:
Preheat oven to 400 degrees F
Chop carrots into 1 to 1.5 cm circles
Chop beets in half, then chop each half into 4 quarters
Add maple syrup, olive oil and soy sauce to a bowl and mix
Either use a cooking brush to mix the sauce and paint it on the veggies once they're on the pan, or mix the veggies in the bowl of sauce and use your hands to cover the veggies in sauce
Bake your veggies for about 35 minutes or until they are cooked to your liking
Assembly:
Add one handful of arugula to a plate
Drizzle olive oil on top
Squeeze one quarter lemon juice onto arugula
Top with salt and pepper
Add carrots and beets on top (about 1 cup) but add more or less to your liking
Crumble feta on top (don't be shy)
Sprinkle fresh dill on top (don't be shy here either!)
Squeeze the other quarter of lemon juice on top
Top with salt and pepper
Enjoy and be sure to tag me on instagram @peachykeennutrition if you give this one a try!
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