Photo: Anna Pelzer
Roasted Root Vegetables Salad
30 ingredients
20 min + 40 min
4-6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
874
Calories
22g
Protein
32g
Fat
133g
Carbs
Counts 19 of 25 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Root Vegetables | not in our table | 0 |
| Savory | not in our table | 0 |
| Pepita | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Roasted Root Vegetables
- 1 pound baby new potatoes
- 4 shallots, peeled and quartered
- 3-4 golden beets, peeled and cut into wedges
- 3-4 red beets, peeled and cut into wedges
- 2 sweet potatoes, peeled and cut into chunks
- 2 tablespoons olive oil
- Salt and pepper
- For the Savory Granola
- 1/2 cup dry oats
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup sliced almonds
- 2 tablespoons melted butter
- 1/2 teaspoon curry powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- For the Cilantro Dressing
- 1 bunch cilantro
- 2 tablespoons fresh ginger
- 1/2 - 1 seranno pepper, seeded
- 1/4 cup canned chickpeas
- 2 garlic cloves
- 2 tablespoons lime juice
- 2 tablespoon honey
- 3 tablespoons olive oil
- 1/4 cup water
- 1/2 teaspoon ground cumin
- Salt and pepper
- 3 ounces fresh arugula leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes