Roasted Beet and Marinated Garnet Yam Dinner Salad

Color, texture and layers of flavor will complete your plate tonight as you enjoy this satisfying dinner salad. It’s anchored with rich, earthy-flavored maroon-red beets while marinated garnet yams add a flavor nuance. The dinner salad is completed with a garden-fresh celebration of tender green lettuce, snapping fresh cucumber, thin-sliced red bell pepper and halved cherry tomatoes. The savory richness of thin-sliced hardboiled eggs and toasted sliced almonds add yet another dimension to round out the flavor and texture profile. The salad is dressed with a sweet and savory homemade honey/mustard dressing.
You may have roasted the beets and yam earlier so they’re just patiently waiting in your fridge. If not, allow an hour early in the day today to roast the beets and yam before you start making the salad. It’s worth the extra time.
Grocery List Roasted Beet Garnet Yam Salad
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Roasted Beet and Marinated Garnet Yam Dinner Salad

Produce

garlic (if needed)

sweet onion 

lettuce (if needed)

Napa cabbage (if needed)

cucumber (if needed)

red bell pepper (if needed)

3 medium beets 

1 garnet yam

cherry tomatoes (if needed)

2 kiwis

2 oz. almond slices

Canned/Dried Foods

olive oil (if needed)

low-sodium vegetable broth (if needed)

rice wine vinegar (if needed)

prepared mustard (if needed)

Honey (if needed)

coconut extract (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

crumbled feta cheese(if needed)

eggs(if needed)

Nutritional Value Roasted Beet Garnet Yam Dinner Salad

Nutritional Analysis

Beet Garnet Yam Salad

Per Serving

Calories: 600

Protein: 21 g

Carbohydrates: 82 g

Total Fat: 21 g

(Saturated Fat: 4 g)

Dietary Fiber: 16 g

Cholesterol:15 g

Sodium: 930 mg

% calories from fat: 32.3%

Serving Size

One half of the recipe of Salad plus 1 slice toast and 1 kiwi.