Description
This Roasted Beet Sweet Potato Avocado Salad is a vibrant and nourishing dish that combines earthy beets, sweet potatoes, and creamy avocado for a delightful meal. It’s not just a salad; it’s a celebration of flavors and textures that will satisfy your taste buds and nourish your body.
Ingredients
- medium-sized red beets
- orange sweet potatoes
- ripe avocado
- arugula
- spinach
- extra virgin olive oil
- apple cider vinegar
- Dijon mustard
- maple syrup
- salt
- freshly ground black pepper
- toasted pecans or walnuts (optional)
- crumbled feta or goat cheese (optional)
- pumpkin or sunflower seeds (optional)
- roasted chickpeas, quinoa, or thinly sliced pan-seared beef strips (optional)
Instructions
- First things first, let’s get those beautiful beets and sweet potatoes ready. Peel both the beets and sweet potatoes, then dice them into roughly 1-inch pieces.
- Preheat your oven to 400°F (200°C). Toss the diced beets with about 1-2 tablespoons of olive oil, a good pinch of salt, and some freshly ground black pepper on one baking sheet. On a separate baking sheet, do the same for the sweet potatoes. Spread them out in a single layer and roast for 25-35 minutes, flipping halfway through, until fork-tender and caramelized.
- While your vegetables are roasting, prepare the dressing. In a small bowl or jar, combine about 3 tablespoons of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of maple syrup. Season with salt and pepper, whisk until well combined.
- Once the roasted beets and sweet potatoes are done, let them cool slightly. Arrange a generous bed of fresh greens on plates or in a large serving bowl. Scatter the warm or cooled roasted beets and sweet potatoes over the greens. Dice or slice the ripe avocado and place it among the vegetables and greens.
- Drizzle a generous amount of the dressing over the salad. If using optional additions like toasted nuts or crumbled cheese, sprinkle them on top. Gently toss the salad to ensure everything is lightly coated with the dressing and serve immediately.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Ensure not to overcrowd the pan while roasting to achieve crispy edges. Allow roasted vegetables to cool slightly before adding to greens to prevent wilting. Adjust the dressing ingredients to suit your taste preferences.