Roasted Carrots, Black Beans, Artichoke, Beetroot and Alfalfa Sprout Salad

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Roasted Carrots, Black Beans, Artichoke, Beetroot and Alfalfa Sprout Salad Recipe

This salad is full of nutritious vegetables and makes a tasty and colorful side dish or main course.

Ingredients

• 1 pound peeled and sliced beetroot
• 2 cups sprouted lucerne
• 1 can artichoke hearts, drained and quartered
• 1 can black beans, drained and rinsed
• 1 lb carrots, peeled and sliced

Time Needed

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Toss the carrots with the olive oil and salt and arrange them on a baking sheet in a single layer.
• Roast for 20-25 minutes, or until the vegetables are tender and caramelised.
• Combine the roasted carrots, black beans, artichoke hearts, and beetroot in a large mixing bowl.
• Toss in the lucerne sprouts gently to combine.
• Refrigerate until ready to serve, or serve immediately.

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