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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 250.1
  • Total Fat: 10.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 444.2 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 4.0 g

View full nutritional breakdown of Root Veggie Melange calories by ingredient
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Root Veggie Melange

Submitted by: KITHKINCAID

Introduction

I had beets, sweet potatoes and a butternut squash hanging out in my cupboard leftover from the winter stock. I decided to cook them up and see what kind of a summer salad recipe I could make from them. This ended up being quite good chilled, but you could also eat it warm. I had beets, sweet potatoes and a butternut squash hanging out in my cupboard leftover from the winter stock. I decided to cook them up and see what kind of a summer salad recipe I could make from them. This ended up being quite good chilled, but you could also eat it warm.
Number of Servings: 4

Ingredients

    3 medium sweet potatoes
    1 butternut squash
    4 medium beets (about 2" in diameter)
    3 tbsp olive oil
    1/4 cup balsamic vinegar
    1 tbsp fresh thyme, minced
    1 tbsp fresh sage, minced
    1 clove garlic, minced
    2 tsp paprika
    2 tsp half salt
    2 tsp fresh ground black pepper

Directions

Wash the root veggies. Cut greens off beets, and any eyes off potatoes. Seed squash and cut into chunks the size of the beets & potatoes.

You can choose here to either oven roast the veggies until soft or do what I do and throw everything in a crockpot on low for at least 4 hours (it bakes potatoes brilliantly!)

Once veggies are cooked, store overnight in fridge to cool.

When cold, peel the beets, squash and potatoes and dice into small bits. Toss with oil, vinegar and herbs in a large bowl.

Makes 4, 1-cup servings (as calculated) or divide into smaller portions for a lower calorie side dish.

Number of Servings: 4

Recipe submitted by SparkPeople user KITHKINCAID.






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