Roasted Dill & Balsamic Beet Salad with Creamy Garlic Dressing

Ingredients

2 cups red leaf lettuce

1 beet, peeled and diced

1 cup fresh green beans

1/4 cup raw pumpkin seeds

1 Tbs olive oil

1 Tbs balsamic vinegar

2 Tbs fresh dill, chopped

1 tsp sea salt

1 tsp pepper

1 tsp Vegan Parma (optional)

Dressing

1 Tbs lowfat veganaise

1 clove garlic, pressed

1 tsp fresh lemon juice

Serves 1

Directions

1. Place diced beets on a baking sheet covered with tin foil

2. Mix olive oil, balsamic vinegar, dill, salt and pepper with the beets

3. Spread out beets evenly on baking sheet and top with a second sheet of tin foil, pinch the edges together to make a pouch

4. Bake in 425 degree oven for 30 minutes (or until fork tender), stirring halfway

5. Meanwhile, steam green beans for 2-3 minutes until tender, set aside to cool

6. Mix up dressing ingredients

7. Toast pumpkin seeds in a dry pan for 3-4 mins on low

8. Layer salad: greens, green beans, beets, pumpkin seeds, vegan parma and dressing

This dinner is a little more time consuming because of the baking time with the beets, but it is super simple. You can start with the beets and organize the rest of the ingredients with plenty of time to spare to do other tasks while you are waiting. I actually cooked 2 beets because I figured if I was going through the work I might as well have leftovers. The beets have a great flavor with the fresh dill and balsamic, so you can just eat them by themselves if you prefer. The dressing is very garlicky, so if you are not a huge garlic fan like me, than only use 1/2 clove of garlic. The Vegan Parma is optional. It's a condiment that I got at the Co-op that is made out of walnuts and nutritional yeast, which is a good source of Omega 3s and B12.