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Sweet Roast Vegetable Salad
Total Time: 40 mins
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!
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
Easy
