Description
A vibrant, nutrient-packed salad featuring roasted ruby beets and golden sweet potatoes, tossed with a zesty citrus vinaigrette and fresh greens.
Ingredients
Scale
For the Crust:
- 2 medium ruby beets, peeled and cubed
- 1 large golden sweet potato, peeled and cubed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 1 orange, segmented
- 1/4 cup toasted walnuts
- 2 tbsp fresh mint leaves
- For the Citrus Vinaigrette: 3 tbsp olive oil, 2 tbsp fresh orange juice, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed beets and sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized. Let cool.
- In a small bowl, whisk together all vinaigrette ingredients until well combined.
- In a large salad bowl, combine mixed greens, roasted beets and sweet potatoes, orange segments, toasted walnuts, and fresh mint leaves.
- Drizzle the citrus vinaigrette over the salad and toss gently to coat. Serve immediately.
Notes
You can customize the seasonings to taste.