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!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
