ethiopian

Roasted Beet and Potato Salad with Mustard Dressing

Name: Roasted Beet and Potato Salad with Mustard Dressing
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 255 g beets, peeled and cut into 3/4-inch cubes; 255 g russet potato, cut into 3/4-inch cubes; 31 g olive oil; 23 g Dijon mustard; 19 g lemon juice; 8 g garlic, minced; 77 g red onion, thinly sliced; 13 g parsley, chopped; 19 g water; 3 g salt

This roasted dish pairs beets, peeled and cut into 3/4-inch cubes with russet potato, cut into 3/4-inch cubes, Dijon mustard and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

83 g Carbohydrates

32 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

255g beets, peeled and cut into 3/4-inch cubes 112 kcal
255g russet potato, cut into 3/4-inch cubes 196 kcal
31g olive oil 274 kcal
23g Dijon mustard 16 kcal
19g lemon juice 6 kcal
8g garlic, minced 12 kcal
77g red onion, thinly sliced 31 kcal
13g parsley, chopped 5 kcal
19g water 0 kcal
3g salt 0 kcal

Cooking instructions

beetsrusset potatoolive oilsalt
Heat the oven to 425 F. Toss the beets and potatoes with olive oil, salt, and black pepper on a sheet pan.
Roast until tender and browned, stirring once, 25 to 30 minutes.
Dijon mustardlemon juicegarlicwater
While vegetables roast, whisk the mustard, lemon juice, minced garlic, and water into a bright dressing.
In a bowl, toss the warm roasted vegetables with the dressing so they absorb flavor.
lemon juicered onionparsleysalt
Fold in the sliced red onion and chopped parsley. Adjust salt and lemon to taste.
Serve warm or at room temperature as a hearty salad.