Beetroot And Sweet Potato Salad

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Nutritional requirements vary from person to person . For someone like me who suffers from fluctuating sugar levels, a diet with a healthy inclusion of low and high GI foods is very important. Hence I prefer low GI foods like roasted veggies, beets and sweet potatoes for my post workout meal.
Plus a drizzle of honey that supplements any immediate energy needs. Honey which has a relatively higher GI than veggies but still is lower than that of sugar is an excellent choice as a sweetener and source of immediate energy.
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Ingredients
- 200 gm sweet potatoes
- 100 gm beetroot
- 1/2 tsp olive oil
- 1/2 tsp chilli flakes
- 1/5 tsp Salt
- 1 tsp Maple syrup/ honey
- 2 tbsp pumpkin seeds with skin
- 1/2 tsp lemon juice
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Instructions
- Clean and lightly scrape the beets and sweet potatoes.
- Cut the beets into thick roundels . The sweet potato may be cut into 2-3 inch sized pieces.
- Take the veggies in a baking tray. Drizzle with oil, chili flakes and salt.
- Preheat oven at 175-180 degrees. Pop in the baking tray and bake for 30-35 mins or till almost done.
- Add the pumpkin seeds at this stage and bake for another 4-5 mins more.
- Remove the tray from the oven and peel the skin from the sweet potato. Chop into smaller pieces. Add a little maple syrup/honey and a few drops of lemon juice, and toss everything on the baking tray itself so that the juices stick to the veggies.
- Serve warm.
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Lovely and healthy salad 🙂
I am trying this Sweta!