Roasted Asparagus, Beetroot & Butter Bean Salad
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!
Servings
Ingredients
- 1 tbsp olive oil
- 1.5 cups cooked butter beans
- 3 small beets diced
- 1 bunch asparagus chopped
- ½ cup buckwheat kernel
- 4 cups arugula
- ½ cup fresh dill chopped, finely
- ⅛ cup plant-based feta or sub for 1/2 avocado diced
- 3 tbsp pepitas pumpkin seeds
- Salt and pepper to taste
Lemon dressing
- 1 shallot diced, finely
- 1 tbsp olive oil
- 1 tbsp whole-grain mustard
- 2 tbsp Lemon juice
Instructions
- Start by preheating your oven to 390 °F
- Drizzle the beans and beetroot with olive oil, salt & pepper. Cook in the oven for 12 minutes.
- Drizzle the asparagus with olive oil, salt & pepper and add to the roasted veggies. Cook for a further 8 minutes.
- Rinse the buckwheat. Cook according to the packet instruction. Rinse under cold water to cool down.
- Combine the lemon dressing ingredients.
- 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!
Video
Nutritional Information - Per Serving
Calories 546kcal | Carbohydrates 75g | Protein 23g | Fat 24g | Sodium 504mg | Fiber 19g | Vitamin A 99IU | Vitamin C 24mg | Calcium 131mg | Iron 5mg