Ingredients
Scale
- 2 medium beets
- 1 large sweet potato
- 5 ounces baby spinach or mixed greens
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup toasted pecans or walnuts
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube beets and sweet potato; cut onion into wedges.
- Toss vegetables with olive oil, thyme, salt, and pepper.
- Spread on a baking sheet; roast for 25-30 minutes until tender.
- Let cool slightly before combining with greens in a bowl.
- Whisk vinaigrette ingredients together; season to taste.
- Drizzle vinaigrette over salad; toss gently to combine.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg