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Beetroot And Sweet Potato Salad

4.50 from 6 votes

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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.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Recipe CategoryVegetarian
Served AsSalad, Snacks
CuisineIndian
Recipe Taste Salty, Savoury
Servings 1
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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.

Please appreciate the author by voting!

4.50 from 6 votes

In collaboration with

Recipe sponsored by Apis Himalaya Honey Visit Profile / Website
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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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