Description
A colorful and nutritious salad featuring roasted beets and sweet potatoes, creamy avocado, and a tangy citrus dressing.
Ingredients
- 2 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 avocado, sliced
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup pumpkin seeds
- For the dressing: 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed 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, until tender and lightly caramelized, stirring halfway through. Let cool slightly.
- In a small bowl, whisk together dressing ingredients: olive oil, apple cider vinegar, orange juice, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine mixed greens, roasted vegetables, sliced avocado, feta cheese, and pumpkin seeds.
- Drizzle with dressing and toss gently to combine. Serve immediately.
Notes
You can customize the seasonings to taste. Roasting time may vary depending on the size of the cubes. For extra crunch, toast the pumpkin seeds lightly before adding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American