Roasted Sweet Potato and Beet Salad

Name: Roasted Sweet Potato and Beet Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Wada Farms' Sweet Potatoes (peeled and diced into 1/2 inch cubes); 3/4 cup beets (peeled and diced into 1/2 inch cubes); 1 tbsp extra virgin olive oil; 8 cups arugula; 1/4 tsp salt; 3 oz goat cheese; 1/2 cup walnuts; 3 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; 1/8 cup freshly squeezed orange juice; 1 tbsp freshly squeezed lemon juice; 2 tsp honey; 1/2 tsp dijon mustard; salt and pepper (to taste)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

beets salad sweet potato

Step 1

Preheat the oven to 425°F. In a baking dish or sheet pan, toss the sweet potato and beets with olive oil and salt. Roast for 20-25 until tender. Toss/flip once about halfway through. Let cool.

Step 2

In a large salad bowl toss together all salad ingredients. Refrigerate until ready to serve.

Step 3

Add all ingredients to a blender, then mix for 20 seconds until completely combined. Pour dressing over salad when ready to serve.

Roasted Sweet Potato and Beet Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Ingredients

Instructions

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