Caesar-Dressed Roasted Veggie Bowls
with Chopped Egg Topping & Croutons
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
In this hearty Caesar salad spin, you’ll find warm garlic-roasted beets and baby potatoes set off against crisp lettuce leaves, all coated in our classic creamy dressing. Drop off a garnish of chopped eggs and radishes for next level texture and taste.
We will send you:
- 450g Baby potatoes
- 2 Garlic cloves
- 225g Red beets
- 1 Head of lettuce
- 100g Radishes
- 2 Scallions
- 45ml Caesar vinaigrette
- 25g Croutons
- 2 Hard-boiled eggs
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
4 g
Sodium
750 mg
Total Carb
66 g
Sugars
16 g
Protein
16 g
Fibre
12 g
Preparation
Roast the beets & potatoes
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- Medium-dice the potatoes.
- Mince the garlic.
- On a lined sheet pan, toss the beets and potatoes with a drizzle of oil, the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
- In the last 5 min., add the garlic.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Small-dice the radishes.
- Thinly slice the scallions crosswise.
- Roughly chop the eggs.
- Lightly crush the croutons.
Make the chopped egg mixture
- In a medium bowl, combine the radishes, scallions, eggs, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the lettuce, beets and potatoes between your bowls.
- Drizzle with the vinaigrette.
- Scatter the chopped egg mixture over top.
- Garnish with the croutons. Bon appétit!
