Roasted Golden Beet Salad
This nutrient rich vegan roasted golden beet salad recipe combines colorful root vegetables with superfood greens to create a delicious and nutritious salad for all! This recipe is simple to make, uses easy to find ingredients, and is beautiful! This vegan recipe is gluten-free, dairy-free, high fiber, high protein, and made with healthy cold pressed oils!
Equipment
Ingredients
- 1 bunch kale
- 2-3 golden beets
- 2 cups rainbow carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup sprouts
- ¼ cup chopped almonds
- 1 tablespoon coconut aminos
- 1 15.4oz can cannellini beans
- ¼ cup balsamic vinegar
- 2 tablespoon dijon mustard
- 2 tablespoon cold pressed flax seed oil
Instructions
- Start by preheating the oven to 400. Chop the beets and carrots up, and place them on the baking sheet. Sprinkle garlic and onion powder over the vegetables and toss with coconut aminos. Place in the oven and bake for 30 minutes.
- While the vegetables are in the oven, de-stem and massage the kale with the flaxseed oil. Strain the beans and add to the kale along with the sprouts.
- Make the dressing by whisking the dijon and balsamic vinegar. You do not need to use extra oil, because the kale is already covered in oil. To make this oil free, sub water in place of the oil, you may need more water to lower the acidity of the vinegar.
- Once the vegetables are soft, remove from the oven and add to the kale. Toss with the dressing and top with almonds. Serve and enjoy!
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