Roasted Beet and Sweet Potato Salad with Balsamic Dijon Vinaigrette

Recipe by Charna Sheinfeld, Nutrition Intern

Serves 8

Ingredients:
Salad
2 medium sweet potatoes, unpeeled and cut into bite size chunks
2 medium beets, peeled and cut into bite size chunks
1/2 teaspoon salt
3 cups tightly packed romaine lettuce, shredded
1/2 cup roasted cashews
3 oz. low fat mozzarella cheese, cut into paper thin slices

Vinaigrette:
6 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
Dash of salt and black pepper

Instructions:

1. Preheat oven to 375 degrees F.
2. In a large roasting pan, line up the sweet potatoes and beets in one layer. Spray with olive oil spray and sprinkle with salt.
3. Roast in oven for 45-55 minutes, flipping every 10-15 minutes. After the second flip, spray again with olive oil spray.
4. After the vegetables are soft, remove them from the oven and allow to cool for just 5 minutes.
5. Mix the warm roasted beets, sweet potatoes and romaine lettuce together in a large bowl.
6. Add the vinaigrette and mix well.
7. Garnish with roasted cashews and sliced mozzarella cheese

Serving Size: 1 cup
Nutrition Facts:
Calories: 160
Total Fat: 9 gm
Saturated Fat: 2.5 gm
Monounsaturated Fat:  5 gm
Polyunsaturated Fat: 1 gm
Cholesterol: 7 mg
Protein: 5 gm
Carbohydrate: 15 gm
Dietary Fiber : 2 gm
Sodium: 290 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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