Extra-virgin olive oil (for coating vegetables) Freshly ground black pepper and sea salt to taste (optional) 1 cup each diced beet root, carrots, and gold sweet potato Fresh rosemary and thyme to taste, chopped 1 cup baby spinach leaves 1 cup mixed greens 1/2 cup pine nuts or slivered almonds, toasted Preheat oven to 375 F. Drizzle diced vegetables with a little extra-virgin olive oil, salt, and pepper. Toss to coat, and arrange in a single layer in a baking dish. Sprinkle with rosemary and thyme. Bake until cooked through and nicely browned. Do not overcook. Remove from oven and allow to cool. Toss with spinach, mixed greens, and nuts. Dress with a vinaigrette of extra-virgin olive oil and balsamic vinegar just prior to serving. More healthy eating recipes here >> http://bit.ly/2opi4XD
Roast Vegetable Salad
Healthy Vegetarian roasted salad.Amplifeied
No comments:
Post a Comment