In a small bowl, whisk the vinegar, date syrup and sesame oil until smooth.
Bowl
For the Roasted Vegetables
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
In a bowl, toss the vegetables and beets with the olive oil, salt and black pepper.
Bowl
4
Spread on a baking sheet in a single layer, without crowding.
Baking pan
5
Roast the vegetables and beets in a hot oven (200°C / 390°F) 35 minutes, until the vegetables are tender.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
6
Let the roasted vegetables cool slightly and transfer to a large bowl.
Bowl
7
Pour in the dressing and toss well.
8
Add the parsley and toss.
9
Serve topped with the toasted sesame seeds.
251calories
2 gprotein
15 gcarbs
19 gfat
● protein 4%● carbs 24%● fat 72%
Per serving (163 g), of 4 servings
For the Salad Dressing · For the Roasted Vegetables · To assemble ·
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⚖ About the ingredients
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Beet: measured in pieces: one ≈ 82 g · 43 kcal per 100 g · More about Beet →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
