This salad of sunny-coloured vegetables with Ontario sweet potatoes and beets, tossed with an enticing sunflower butter dressing, brightens up a winter day. Roast the vegetables and whisk up the dressing the night before and you’ve the makings of a lunch.
Preparation Time: 20 minutes
Baking Time: 45 minutes
Serves 4
1 large Ontario Sweet Potato (about 1-1/4 lbs/625 g)
2 Ontario Beets (about 12 oz/375 g)
2 tbsp (25 mL) Ontario Sunflower Oil
1 tbsp (15 mL) apple cider vinegar
1/2 tsp (2 mL) each salt and freshly ground black pepper
2 tbsp (25 mL) chopped fresh Ontario Coriander
4 tsp (20 mL) unsalted Ontario Sunflower Seeds
12 Ontario Greenhouse Boston Lettuce Leaves
Dressing:
3 tbsp (45 mL) Ontario Sunflower Seed Butter
3 tbsp (45 mL) apple cider vinegar
1 tbsp (15 mL) water (approx.)
1 tsp (5 mL) Dijon mustard
Dash hot pepper sauce
Salt
Peel sweet potato and cut into 3/4-inch (2 cm) chunks. Peel beets and cut into 1/2-inch (1 cm) pieces. Combine on large rimmed baking sheet lined with parchment paper. Drizzle with oil and vinegar; sprinkle with salt and pepper. Toss to evenly coat; spread in single layer on sheet.
Bake in 400°F (200°C) oven, for about 45 minutes, stirring twice, or until tender and lightly browned. Let cool on pan.
Dressing: In medium bowl, whisk together sunflower seed butter, vinegar, water, mustard, hot sauce and pinch of salt. Drizzle in more water, if necessary, to thin to desired consistency. Add roasted vegetables and coriander to dressing; toss to coat.
Arrange lettuce leaves on serving platter; top with roasted vegetable mixture. Drizzle with dressing and sprinkle with sunflower seeds.
Tip: Stored separately, the dressing and roasted vegetables will keep for up to 3 days in the refrigerator.
Nutritional Information:
1 Serving
PROTEIN: 6 grams
FAT: 13 grams
CARBOHYDRATE: 32 grams
CALORIES: 265
FIBRE: 6 grams
SODIUM: 530 mg
