One of the very best things about salads is the vibrant colors you get when you combine a variety of veggies. Sweet potatoes and beets are two of the most vibrant, eye-catching veggies out there, and they join together in this salad to provide deliciously deep flavors and a bright finish thanks to the citrusy dressing.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Salads
Cuisine: Gluten-Free, Vegetarian
Keyword: beets, salad, sweet potato
Servings: 4people
Ingredients
Salad
1cupWada Farms' Sweet Potatoespeeled and diced into 1/2 inch cubes
3/4cupbeetspeeled and diced into 1/2 inch cubes
1tbspextra virgin olive oil
8cupsarugula
1/4tspsalt
3ozgoat cheese
1/2cupwalnuts
Vinaigrette
3tbspextra virgin olive oil
2tbspbalsamic vinegar
1/8cupfreshly squeezed orange juice
1tbspfreshly squeezed lemon juice
2tsphoney
1/2tspdijon mustard
salt and pepperto taste
Instructions
Salad
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.
In a large salad bowl toss together all salad ingredients. Refrigerate until ready to serve.
Vinaigrette
Add all ingredients to a blender, then mix for 20 seconds until completely combined. Pour dressing over salad when ready to serve.