This is a really filling, nourishing salad that you can enjoy on it’s own or can add extra protein of your choice to. Make the sauce as spicy as you like by adding extra sliced jalapenos! You can also work with the root vegetables you most enjoy to ensure you love the salad. Here’s how I make mine.
Root Vegetable Salad with Spicy Herb Sauce –
Serves 2 as a main meal or 4 as a side salad.
Salad Ingredients
- 1 medium sweet potato
- 2 cups chopped pumpkin
- 3 medium beetroots
- 10 radishes
- 1 ripe avocado
- 3 cups spinach
- 2 cups watercress or rocket
Spicy Herb Sauce Ingredients
- 3 garlic cloves
- 3-4 slices of jalapeño pepper (more if you like it spicier)
- 1/2 cup basil
- 1/2 cup parsley
- 1/2 ripe avocado
- Juice of 2 limes
- 2 teaspoons of erythritol or 1 tbsp maple syrup
- Water to thin the sauce
Method
- Pre heat the oven to 180C (fan based).
- Peel and slice the sweet potato, pumpkin and beetroot into small chunks. Place on a baking tray and cover with olive oil and some sea or Himalayan salt. Bake in the oven for around 20-30 minutes until cooked through.
- In the meantime assemble the sauce and the rest of the salad. Pop all the sauce ingredients into a blender and blend until smooth.
- To a large bowl add the washed spinach and watercress. Top with the radishes sliced in two and the avocado sliced into chunks.
- When the root vegetables are cooked allow them to cool and then add them to the salad.
- Dress the salad with the sauce and it’s ready to enjoy on it’s own or with a protein off your choice.
- Enjoy!
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