Description
This vibrant and satisfying Roasted Beet, Sweet Potato & Avocado Salad with Maple Dijon Vinaigrette is a delightful combination of earthy flavors and creamy textures. Perfect for any occasion, this dish is both nourishing and visually stunning.
Ingredients
- Fresh beets
- Sweet potatoes
- Ripe avocado
- Salad greens (spring mix, baby spinach, or arugula)
- Pure maple syrup
- Dijon mustard
- Extra virgin olive oil
- Apple cider vinegar
- Salt
- Black pepper
- Toasted pecans or walnuts (optional)
- Crumbled goat cheese or feta cheese (optional)
- Grilled beef strips or pan-seared chickpeas (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Wash and peel your sweet potatoes and beets. Cut them into roughly 1-inch cubes.
- In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, and black pepper until evenly coated. Spread them out in a single layer on one of the prepared baking sheets.
- In the same bowl, toss the beet cubes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them out in a single layer on the second prepared baking sheet.
- Place both baking sheets in the preheated oven.
- Roast for 25-35 minutes, or until the vegetables are tender when pierced with a fork and slightly caramelized. Halfway through, give the trays a shake or flip the vegetables with a spatula to ensure even roasting.
- Once tender, remove from the oven and let them cool slightly on the baking sheets while you prepare the dressing.
- In a small bowl or a jar with a tight-fitting lid, combine ¼ cup pure maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, ½ cup extra virgin olive oil, and a pinch of salt and black pepper.
- Whisk vigorously until the dressing is well combined and emulsified or shake in a jar until emulsified. Taste and adjust seasoning as needed.
- In a large salad bowl, gently combine your chosen salad greens.
- Add the slightly cooled roasted beets and sweet potatoes to the greens.
- Just before serving, peel and dice your ripe avocado. Add the avocado cubes to the salad.
- Pour the Maple Dijon Vinaigrette over the salad. Start with about half to two-thirds of the dressing, then toss gently to coat all the ingredients. Add more dressing if desired.
- Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Don't overcrowd your baking sheets to ensure proper roasting. Add the avocado just before serving to prevent browning. Dress the salad right before serving for the best texture.