Sweet potato, beets, and wild rice on bed of arugula.
This recipe from Love Beets is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 313 | |
---|---|---|
Total Fat | 14.0 g | |
Saturated Fat | 1.3 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.0 g | |
Monounsaturated Fat | 0.0 g | |
Cholesterol | 0 mg | |
Sodium | 325 mg | |
Total Carbohydrate | 45 g | |
Dietary Fiber | 0 g | |
Sugars | 15 g | |
Protein | 7 g |
Ingredients
-
1/2 cup cooked beets (quartered) -
1/2 cup wild rice (cooked) -
1 medium sweet potato (cubed, roasted) -
1 tablespoon avocado oil -
2 cups arugula -
2 teaspoons low-fat, or, nonfat goat cheese -
1 tablespoon raw pumpkin seeds -
1 tablespoon extra virgin olive oil -
1/4 cup apple cider vinegar -
1 small shallot (minced) -
1/4 teaspoon salt -
1/4 teaspoon pepper
Directions
-
Cook wild rice according to package directions. Preheat the oven to 400°F. Add cubed sweet potato to a baking sheet tossed with avocado oil and bake for 25-30 minutes, tossing hallway through. -
Whisk together the olive oil, apple cider vinegar, shallot, salt and pepper. Set aside. -
Assemble arugula topped with wild rice, roasted sweet potato, beets, goat cheese and pumpkin seeds. Add dressing, top and enjoy!