Take your salad ideas to the next level with these delish roasted veggies and goat cheese topped with a sweet thyme sugar free dressing. Hearty enough to be a whole meal, yet won’t weigh you down!

Sweet Roast Vegetable Salad

Sweet Roast Vegetable Salad

Take your salad ideas to the next level with these delish roasted veggies and goat cheese topped with a sweet thyme sugar free dressing. Hearty enough to be a whole meal, yet won’t weigh you down!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Servings: 2 people

Ingredients

  • 2 beets
  • 1 lb parsnips
  • 1/2-1 lb carrots
  • 1 bunch swiss chard
  • 1 shallot
  • 4 tbsp avocado oil
  • 4 tbsp ZenSweet
  • 3 tbsp butter or non-dairy butter
  • 3 tbsp white wine or chicken or vegetable broth
  • 1 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh parsley
  • 1/2 lb goat cheese or non-dairy chevre

Instructions

  • Preheat the oven to 400 degrees Fahrenheit
  • Scrub and peel the beets
  • Remove the greens and chop coarsely
  • Set the greens aside in a large prep bowl
  • Slice beets into 1/4 inch rounds
  • Remove the ribs from the swiss chard and coarsely chop and toss into a bowl with the beet greens, set aside
  • In a large sauté pan, melt butter
  • Add beet rounds to a baking dish, toss with 2 Tbsp avocado oil and roast for 20 minutes
  • Meanwhile, prepare the shallot butter mixture
  • Crack some pepper over the beets and a toss on a pinch of salt
  • Heat the remaining 2 Tbsp avocado oil in a large skillet over medium-high heat
  • Add the parsnips and sprinkle with salt and pepper
  • Cook, turning occasionally, 6 to 8 minutes
  • Add the ZenSweet, white wine or broth, and carrots. Continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes
  • Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes
  • Remove beet from the oven and add to the parsnips/carrots
  • Place the greens mixture on plates and top with the roast vegetables. Season with salt, pepper and goat cheese. Serve warm

Sweet Roast Veggie Salad_second

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