Roasted Sweet Potato & Beet Salad with Goat Cheese & Arugula
Welcome to Warm Salad Season…
This recipe was inspired by a salad I tried a few years ago and I am so proud to get to share it with you!
I made this for my family when I was visiting at home and it was a huge hit. Not only are sweet potatoes and beets root vegetables loaded with nutrients, they are so good to add into your diet during the winter season.
The beets, dijon dressing, and goat cheese pair extremely well together. An unforgettable salad combination I can promise you.
I hope you give it a try! :)
Ingredients:
Two medium sized sweet potatoes cut into cubes
3 large peeled fresh beets cut into cubes
1 can chickpeas
2 cloves garlic minced
3 tbs olive oil or coconut oil (optional)
Salt/pepper/red pepper flakes
Fresh arugula (spring mix for substitute)
Goat cheese
Honey Dijon Dressing:
3/4 cup olive oil
3-7 tbs dijon mustard (I am a mustard gal)
1/3 cup balsamic vinegar
2 cloves minced garlic
Pinch salt and pepper
Directions:
On a sheet greased or lined with foil place your beets and sweet potatoes evenly next to each other, (If your pan Is big enough for the chick peas too that is great! If not just use a separate pan)
Evenly distribute oil and minced garlic over your vegetables along with your spices
Roasted veggies in the oven at 375 for 30-35 minutes or until veggies are cooked through, remove the chick peas at 25 minutes so they don’t burn.
Allow vegetables to cool for a few minutes.
In a salad bowl or on a plate place a few handfuls of fresh arugula. Then add your roasted sweet potatoes, beets, chick peas, goat cheese, and salad dressing.
Top with additions listed below if you’ve got em!
Additional Toppings:
Pomegranate seeds
Thinly sliced white onion
Dried cranberries
Walnuts
Quinoa
Enjoy! :)
