Roasted Sweet Potato & Beet Salad

Step 1

Peel your sweet potato, cut it into circles about ½ inch thick, and then into cubes that are just under an inch large. Do the same thing with your beet.

Step 2

Place cubed sweet potato and beet into a large bowl, and sprinkle in the garlic salt and parsley. Drizzle the Olive oil over the top and mix everything together well.

Step 3

Once everything is evenly coated, dump onto a lined and sprayed sheet pan, try and separate the pieces so they’re not all clumped together, and bake for 35-40 minutes until the bottoms are nice and brown.

Step 4

Once they’re done let them cool for about 5 minutes before doing anything with them.

Step 5

While the beets and sweet potatoes are cooking, we’ll get started on the dressing.

Step 6

Mix all the dressing ingredients together and set aside.

Step 7

Cut your half an apple into small cubes, these are meant to be a hint of sweetness, so we don’t want the pieces to be too big.

Step 8

Get your salad mix into a large bowl. Add the sweet potato and beets, making sure to spread them around evenly.

Step 9

Add in the apple, onion, pecans and feta crumbles, making sure to spread everything evenly.

Step 10

Top with dressing and serve.