Roasted Sweet Potato and Beetroot with Capers and Burnt Garlic Lemon Dressing Recipe
Roasted Sweet Potato and Beetroot with Capers and Burnt Garlic Lemon Dressing Recipe - Salad Recipes (Greek)
35 minGreek
Servings4
Plan it in the app to put it on your week.
- Pescatarian
- Halal
- Egg Free
Steps
- 1We begin making the Roasted Sweet Potato and Beetroot with Capers and Burnt Garlic Lemon Dressing Recipe by heating a skillet with oil.
- 2First roast the sweet potato, till it becomes soft and brown. Then remove them and roast the beetroot the same and keep it aside.
- 3Now in the same pan, add the chopped garlic and fry them till it become brown but not fully burnt. Once done you can add the lemon juice, honey and glaze the pan.
- 4Add the roasted potato and beetroot, also add in the capers and onion rings. Season it well with salt and pepper and serve.
- 5Serve the Roasted Sweet Potato and Beetroot with Capers and Burnt Garlic Lemon Dressing Recipe before a Roasted Vegetable Lasagna Recipe With Ricotta and glass of Red Wine Sangria Cocktail Recipe to end the meal.
Nutrition
- Calories
- 167kcal
- Protein
- 5g
- Carbs
- 22g
- Fat
- 7g
- Fiber
- 4g
- Sugar
- 12g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does roasted sweet potato and beetroot with capers and burnt garlic lemon dressing recipe take to make?
About 35 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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