A colorful take on a winter dish
- 2 medium beets
- 1 large sweet potato
- 2 cups of arugula
- 1 avocado, sliced
For the dressing –
- Preheat oven to 400F (200 C).
- Clean the beets and sweet potatoes and wrap them in foil. Bake them for 1 hour until they’re tender. Rinse them under cold water and peel.
- Chop the cooked beets and sweet potato into cubes.
- Whisk the dressing ingredients together and toss with the salad ingredients.
All nutritional data are estimated and based on per serving amounts.
- Calories: 259
- Sugar: 6 g
- Fat: 21 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 3 g