Roasted Beet Potato Holiday Salad

December 12, 2016

Almonds, roasted beets, boiled potatoes, pomegranate arils, cranberries, garlic, some mayonnaise, sour cream, chili flakes, pepper, and honey make this roasted beet salad recipe a fabulous accompaniment to breadsticks. This can also be used as a topping on a flatbread.

Beetroot, roasted and peeled - 5 medium
Potato, boiled and peeled - 2 medium
Almonds, chopped - 3 tbsp
Pomegranate arils - 1/4 cup
Dried cranberries - 1/4 cup
Garlic cloves, minced - 1 tbsp
Salt, pepper and chili flakes to taste
Mayonnaise - 3 tbsp
Sour cream - 1/4 cup
!for serving:
Lettuce
Pomegranate arils
Sliced almonds
Ground pepper
Parsley
Whole grain bread slices - 4

Pre-heat oven to 200°C. Place the beets in the center of a piece of aluminum foil and wrap around the beets. Place the beets in the oven for 45-60 minutes or until you can easily slide a knife in and out of...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV