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plantbaes
By plantbaes

Roasted Asparagus, Beetroot & Butter Bean Salad

6 steps
Prep:10minCook:20min
Dive into this Roasted Asparagus, Beetroot & Butter Bean Salad - a wholesome, satisfying, and easy-to-make roasted vegetable salad. Packed with nutritious buckwheat, fresh arugula, and a tangy lemon dressing, this salad is a flavorful, plant-based meal that requires just a few ingredients!
Updated at: Mon, 09 Dec 2024 07:30:28 GMT

Nutrition balance score

Great
Glycemic Index
40
Low
Glycemic Load
53
High

Nutrition per serving

Calories789.6 kcal (39%)
Total Fat15.7 g (22%)
Carbs130.5 g (50%)
Sugars19 g (21%)
Protein41.3 g (83%)
Sodium432.9 mg (22%)
Fiber35.2 g (126%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Start by preheating your oven to 390 °F
Step 2
Drizzle the beans and beetroot with olive oil, salt & pepper. Cook in the oven for 12 minutes.
Step 3
Drizzle the asparagus with olive oil, salt & pepper and add to the roasted veggies. Cook for a further 8 minutes.
Step 4
Rinse the buckwheat. Cook according to the packet instruction. Rinse under cold water to cool down.
Step 5
Combine the lemon dressing ingredients.
Step 6
In a large bowl, combine the roasted beans and veggies, arugula, buckwheat, dill, plant-based feta if using pumpkin seeds, and dressing. Adjust salt & pepper, and enjoy!
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