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Sweet Roast Vegetable Salad

Salad
40 mins
Easy

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