Description
A colorful and nutrient-packed salad featuring roasted beets and sweet potatoes, creamy avocado, and a zesty citrus dressing. Perfect as a hearty main or a vibrant side dish.
Ingredients
- 3 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup mixed salad greens
- 1 ripe avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons pumpkin seeds
- For the dressing: 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced beets and sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring once halfway, until tender and slightly caramelized. Remove from oven and let cool slightly.
- While vegetables roast, prepare the dressing: in a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- In a large serving bowl, arrange the mixed greens. Top with the roasted beets and sweet potatoes, sliced avocado, crumbled feta (if using), and pumpkin seeds.
- Drizzle with the dressing and gently toss to combine. Serve immediately.
Notes
You can customize the seasonings to taste. Add grilled chicken or chickpeas for extra protein. The dressing can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American