Go Back
Print Recipe

The Everyday salad with Baked Veggies

The salad I love the most! It's great for when you only have limited ingredients on hand and is so versatile. Add any veggies or protein you like and double batch if you want it to last a few days.
Servings: 2 Serves

Ingredients

  • 2 Containers / bowls baby spinach
  • 2 small sweet potato
  • 2 small beetroot

Any salad veggies you like

  • 1/2 cup cucumber chopped
  • 1/2 cup cherry or diced tomatoes

Dressing

  • 1/2 tbs dijon mustard 1 tsp stevia or honey, 1 tbs water to thin.

Instructions

  • Preheat oven to 200C and line a baking tray.
  • Poke sweet potato and beetroot a few times with a fork, place on tray and bake 45-60minutes (depending on size) You can cut them into smaller pieces or wrap in foil if you want them to cook quicker.
  • Boil your eggs to your liking
  • Mix all dressing ingredients together in a jar or small bowl.

Salad

  • Chop and mix all salad ingredients together, then dress well with dijon dressing.
  • Divide eggs and baked veggies between the two containers, saving one for lunch tomorrow.