Ingredients
Scale
- 4 medium beets, peeled and cut into wedges
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil (divided)
- Salt and black pepper, to taste
- 2 cups arugula (or other mixed greens)
- ½ cup honey goat cheese, crumbled
- ¼ cup chopped walnuts or pecans, toasted
- 1 tablespoon fresh thyme leaves (optional)
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the beet wedges with 1½ tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer.
- On a separate baking sheet, toss the sweet potato cubes with the remaining 1½ tablespoons of olive oil, salt, and pepper.
- Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping them halfway through to ensure even cooking. Remove and let them cool slightly.
Step 2: Prepare the Dressing
- In a small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, honey, and Dijon mustard until smooth.
- Season with salt and pepper to taste. Set aside.
Step 3: Assemble the Salad
- In a large salad bowl, add the arugula or mixed greens.
- Add the slightly cooled roasted beets and sweet potatoes to the bowl.
- Crumble the honey goat cheese over the salad.
- Sprinkle with chopped walnuts or pecans and fresh thyme leaves, if using.
Step 4: Dress the Salad
- Drizzle the balsamic dressing over the salad.
- Gently toss to coat the ingredients evenly with the dressing.
Step 5: Serve
- Serve immediately while the salad is fresh and the roasted vegetables are still slightly warm. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sodium: 210 mg
- Protein: 8g