Roasted Sweet Potato and Beet Salad
  • CourseSalads
  • CuisineGluten-Free, Vegetarian
Prep Time
10minutes
Cook Time
20-25minutes
Prep Time
10minutes
Cook Time
20-25minutes
Ingredients
Salad
  • 1cup Wada Farms’ Sweet Potatoespeeled and diced into 1/2 inch cubes
  • 3/4cup beetspeeled and diced into 1/2 inch cubes
  • 1tbsp extra virgin olive oil
  • 8cups arugula
  • 1/4tsp salt
  • 3oz goat cheese
  • 1/2cup walnuts
Vinaigrette
  • 3tbsp extra virgin olive oil
  • 2tbsp balsamic vinegar
  • 1/8cup freshly squeezed orange juice
  • 1tbsp freshly squeezed lemon juice
  • 2tsp honey
  • 1/2tsp dijon mustard
  • salt and pepperto taste
Instructions
Salad
  1. Preheat the oven to 425°F. In a baking dish or sheet pan, toss the sweet potato and beets with olive oil and salt. Roast for 20-25 until tender. Toss/flip once about halfway through. Let cool.
  2. In a large salad bowl toss together all salad ingredients. Refrigerate until ready to serve.
Vinaigrette
  1. Add all ingredients to a blender, then mix for 20 seconds until completely combined. Pour dressing over salad when ready to serve.