Description
This Warm Roasted Beet, Sweet Potato & Avocado Salad With Goat Cheese is a vibrant and satisfying meal that combines earthy roasted vegetables with creamy avocado and tangy goat cheese. It’s perfect for a nourishing lunch or a show-stopping side dish.
Ingredients
Scale
- 2 red beets, peeled and cut into 1-inch cubes
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 1 ripe but firm avocado, sliced or diced
- 4 oz crumbled goat cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Fresh arugula or spinach, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Peel the beets and cut them into roughly 1-inch cubes. Place the cubed beets on one of the prepared baking sheets, drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper, and toss gently to coat.
- Peel and cut the sweet potatoes into similar 1-inch cubes. Place them on the second prepared baking sheet, drizzle with another tablespoon of olive oil, season with salt and pepper, and toss to coat.
- Slide both baking sheets into the preheated oven, placing them on different racks and swapping positions halfway through. Roast for about 25-35 minutes, or until both the beets and sweet potatoes are tender and slightly caramelized around the edges.
- While the vegetables are roasting, prepare the avocado by slicing it in half, removing the pit, and dicing it into bite-sized pieces. Toss with a squeeze of lemon juice to prevent browning if not assembling immediately.
- In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of maple syrup (or honey), 1/2 teaspoon of Dijon mustard, and a pinch of salt and black pepper. Adjust seasonings as needed.
- To assemble the salad, arrange a bed of fresh arugula or spinach on individual plates or in a large serving bowl. Add the warm roasted beets and sweet potatoes over the greens.
- Scatter the diced avocado generously over the warm vegetables and crumble the goat cheese over the top. Drizzle with the homemade balsamic vinaigrette.
- Serve immediately and enjoy the delightful contrast of warm, sweet, tangy, and creamy flavors!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: For the best results, avoid overcrowding the pan when roasting to ensure even cooking. You can substitute golden beets for red beets, butternut squash for sweet potatoes, and feta cheese for goat cheese if desired.