Description
This vibrant salad combines earthy roasted beets and sweet potatoes with creamy avocado, tangy goat cheese, and a zesty lemon vinaigrette. It’s a colorful and nutritious meal that’s perfect for lunch or a light dinner.
Ingredients
- 2 medium beets, peeled and cut into wedges
- 2 medium sweet potatoes, peeled and cut into cubes
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1 large avocado, sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat oven to 425°F (220°C). On a large baking sheet, toss beets and sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and slightly caramelized, stirring halfway.
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, extra-virgin olive oil, salt, and pepper to make the vinaigrette.
- In a large salad bowl, combine the roasted vegetables with avocado slices, goat cheese, parsley, and walnuts.
- Drizzle with the vinaigrette and toss gently to combine. Serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, omit the goat cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: American