Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (4)
Roasted Beet & Carrot Salad with Avocado
NUTRITION · PER SERVING80M COOK
CAL 24%·PRO 18%
CARBS 35G30% OF CAL
20G FIBER0G ADDED13G INTRINSIC3G OTHER13G TOTAL SUGAR
FAT 37G71% OF CAL
5G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted beets and carrots with watercress, avocado, and pumpkin seeds tossed in a tahini dressing. A colorful, refreshing side that can be prepped a day or two in advance.
sideamericansalad🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 small beets
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- 4 small carrots
- 1 cup watercress or arugula
- Tahini Dressing
- 4 avocados (sliced)
- ¼ cup toasted pepitas
- Microgreens
At a glance
PER SERVING · TIME 80M
CAL 24%·PRO 18%
CARBS 35G30% OF CAL
20G FIBER0G ADDED13G INTRINSIC3G OTHER13G TOTAL SUGAR
FAT 37G71% OF CAL
5G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 198mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1678mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.