A vibrant and nutritious dish perfect for any occasion, combining the earthiness of roasted beets, sweetness of sweet potatoes, and creamy avocados.
Ingredients
Scale:
2 medium-sized beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 ripe avocado, diced
4 cups fresh spinach or mixed greens, washed and dried
1/4 cup crumbled feta cheese (optional)
1/4 cup walnuts or pecans, roughly chopped
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or agave nectar
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed beets and sweet potatoes in a bowl with a drizzle of olive oil, salt, and pepper until well coated.
Spread the beets and sweet potatoes on a baking sheet lined with parchment paper. Roast for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl until emulsified.
In a large bowl, combine the fresh spinach or mixed greens, roasted beets, roasted sweet potatoes, diced avocado, and nuts. Drizzle with the dressing and gently toss to combine.
If using, sprinkle crumbled feta cheese on top. Serve immediately or allow to chill before enjoying.
