Description
A colorful and satisfying salad featuring roasted beets, sweet potatoes, and creamy avocado, perfect for a fresh dinner option.
Ingredients
Roasted Vegetables
- 2 medium beets, peeled and cubed (Red beets roast beautifully.)
- 2 medium sweet potatoes, peeled and cubed (Use firm ones with smooth skin.)
Salad Base
- 4 cups arugula or spinach (Choose according to preference.)
- 1 each ripe avocado, sliced (Soft but not mushy.)
Dressing
- 3 tablespoons olive oil (For drizzling.)
- 2 tablespoons lemon juice (Or apple cider vinegar.)
- 1 teaspoon Dijon mustard (Optional for flavor.)
- to taste salt and pepper (Do not skip seasoning.)
- 1 teaspoon maple syrup (Optional, to round out tartness.)
Crunch Toppings
- 1/2 cup toasted walnuts, pumpkin seeds, or sliced almonds (For added texture.)
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- Peel beets and cut into small cubes. Toss with olive oil, salt, and pepper. Spread on a lined baking sheet and roast for 35 to 45 minutes, flipping once.
- Cut sweet potatoes into cubes similar in size to beet cubes. Toss with olive oil, salt, pepper, and smoked paprika if desired. Roast for 25 to 35 minutes, flipping halfway, until fork-tender.
Assembling the Salad
- In a large bowl, add your greens.
- Add the warm roasted beets and sweet potatoes and let cool for about 5 minutes.
- Top with sliced avocado and your crunchy toppings.
Preparing the Dressing
- In a small jar, combine olive oil, lemon juice, Dijon mustard, salt, pepper, and maple syrup. Shake to combine.
Final Touches
- Drizzle the dressing over the salad and toss to combine.
Notes
Store roasted beets and sweet potatoes in separate airtight containers for 4 to 5 days. Keep greens dry and enjoy within 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad, Side Dish
- Cuisine: American, Healthy