Roasted Beetroot and Sweet Potato Salad

Name: Roasted Beetroot and Sweet Potato Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450 g) beetroot, cut into 1 inch cubes, peeled; 1.5 lb (680 g) sweet potatoes, cut into 1 inch cubes, peeled; 2 tbsp Extra Virgin Olive Oil; 0.75 tsp Sea Salt; 0.5 tsp Ground Black Pepper; 0.5 tsp Smoked Paprika; 2 sprig Fresh Thyme; 3 tbsp extra virgin olive oil (dressing); 2 tbsp Balsamic Vinegar; 1 tbsp Honey; 1 tsp Dijon Mustard; 1 small garlic clove, finely grated; 4 cup baby arugula; 4 oz (115 g) feta cheese, crumbled; 0.333 cup Toasted Walnuts; 2 tbsp fresh parsley or mint, chopped; 2 tbsp pomegranate seeds ( ), optional

Caramelized roasted beets and sweet potatoes on peppery arugula with creamy feta, toasted walnuts and a honey balsamic dressing. Colorful, healthy and perfect for meal prep.

Blazewoman84

Prep15 min

Cook35 min

Total50 min

Servings4

Difficultyeasy

AmericanSalads

Ingredients

1 lb(450 g) beetroot, cut into 1 inch cubes, peeled
1.5 lb(680 g) sweet potatoes, cut into 1 inch cubes, peeled
2 tbspExtra Virgin Olive Oil
0.75 tspSea Salt
0.5 tspGround Black Pepper
0.5 tspSmoked Paprika
2 sprigFresh Thyme
3 tbspextra virgin olive oil (dressing)
2 tbspBalsamic Vinegar
1 tbspHoney
1 tspDijon Mustard
1 smallgarlic clove, finely grated
4 cupbaby arugula
4 oz(115 g) feta cheese, crumbled
⅓ cupToasted Walnuts
2 tbspfresh parsley or mint, chopped
2 tbsppomegranate seeds ( ), optional

Instructions

1
Preheat the oven to 425°F (220°C) and line two rimmed baking sheets with parchment paper.
2
Toss the beet cubes with 1 tbsp olive oil and half the salt, pepper and paprika. In a separate bowl, toss the sweet potatoes with the rest.
3
Spread the beets on one pan and the sweet potatoes on the other in a single layer. Add the thyme sprigs.
4
Roast for 30 to 35 minutes, flipping halfway, until fork tender and caramelized at the edges.
5
Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant.
6
Shake the olive oil, balsamic vinegar, honey, Dijon, garlic, salt and pepper in a small jar until combined.
7
Let the vegetables cool for 5 minutes. Arrange the arugula on a platter, top with beets and sweet potatoes, then add feta, walnuts, herbs and pomegranate.
8
Drizzle with the dressing just before serving.