Description
A colorful and nutritious salad featuring roasted beets and sweet potatoes, creamy avocado, and a tangy balsamic vinaigrette. Perfect for a light lunch or side dish.
Ingredients
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 5 oz mixed salad greens
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts (optional)
- For the vinaigrette: 2 tablespoons balsamic vinegar
- For the vinaigrette: 1/4 cup olive oil
- For the vinaigrette: 1 teaspoon Dijon mustard
- For the vinaigrette: 1 teaspoon honey or maple syrup
- For the vinaigrette: Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets and sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine mixed greens, roasted beets, sweet potato, and avocado.
- Drizzle with vinaigrette and toss gently.
- Top with feta and walnuts if desired. Serve immediately.
Notes
You can customize the seasonings to taste. Add grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: American