Description
A vibrant and nourishing salad made with roasted beets, sweet potatoes, caramelized red onion, fresh greens, tangy goat cheese, crunchy nuts, and a homemade balsamic vinaigrette.
Ingredients
2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
5 ounces baby spinach or mixed greens
1/2 cup crumbled goat cheese or feta
1/4 cup toasted pecans or walnuts, roughly chopped
1/4 cup dried cranberries or cherries
Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C).
2. Peel and cube the beets and sweet potato, and slice the red onion into wedges.
3. Place vegetables in a mixing bowl, drizzle with olive oil, and season with thyme, salt, and black pepper. Toss to coat evenly.
4. Arrange the vegetables in a single layer on a baking sheet.
5. Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
6. Remove from oven and let the vegetables cool slightly for 5 minutes.
7. Prepare the vinaigrette by whisking together balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, garlic, salt, and pepper.
8. In a large serving bowl, place the baby spinach or mixed greens.
9. Top with roasted vegetables, goat cheese, toasted nuts, and dried cranberries.
10. Drizzle with vinaigrette, toss gently, and serve immediately.
Notes
Wear gloves when peeling beets to avoid staining your hands.
For best results, roast vegetables in a single layer without overcrowding the baking sheet.
If preparing ahead, store roasted vegetables, vinaigrette, and greens separately, then assemble just before serving.