Roasted Beet & Sweet Potato Salad
I don’t know about you, but I LOVE beets, especially when they are roasted! These nutritious powerhouse root veggies are a great addition to any salad. This summer I happened upon a delicious gastropub in downtown Boone, NC called Lost Province Brewing Co., and another locally-owned restaurant, The Local. Both of these places had amazing beet salads! I instantly started thinking about how I would create my own version at home. Below is my version of these two salads combined. With roasted beets and sweet potatoes, accented by caramelized yellow onions and goat cheese, and topped with a homemade white balsamic honey and basil vinaigrette, I am pretty sure I found my most favorite salad!
This salad can be topped with any protein of your choice. Some recommendations… basil shrimp or grilled chicken. Yum!
Salad Ingredients:
Arugula, Spring Mix or Kale (your choice)
Fresh Baby Bella Mushrooms, Sliced
Cooked Beets, Cut Into ½”-¾” Cubes
Raw Sweet Potato, Cut Into ½”-¾” Cubes and Seasoned with Garlic Powder
Yellow Onion, Sliced
Crumbled Goat Cheese
White Balsamic Honey & Basil Vinaigrette Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Tbsp White Balsamic Vinegar
1 Tsp Raw Honey (to taste)
Pinch Himalayan Pink Salt
Fresh Ground Black Pepper (to taste)
1 Tbsp Fresh Basil, Chopped
Instructions:
First you will want to roast your beets and sweet potatoes.
Spread your cubed beets and seasoned sweet potatoes out on a cookie sheet covered with parchment paper and lightly spray with olive oil. Place them in an oven/toaster oven at 400 degrees for 30-40 minutes, tossing halfway through.
While your beets and sweet potatoes are roasting, you can caramelize your yellow onion.
Heat your pan on medium to medium high heat and lightly spray with olive.
Add your sliced onions, spreading them out evenly, and stirring them occasionally.
After approximately 1-2 minutes, reduce heat to medium, to medium-low and continue to stir the onions so as not to burn them. You may add a pinch of salt.
Once the onions are blonde to brown-colored and translucent, remove them from heat.
White Balsamic Honey and Basil Vinaigrette
Place all of the dressing ingredients into a glass bowl and whisk together.
If you have dressing left over, you can store it in an airtight container in the refrigerator for up to a week.
Assemble your salad.
In a large salad bowl, place your choice of greens in the bottom.
Add sliced mushrooms, roasted beets, roasted sweet potatoes and caramelized onion.
Add a choice of protein, if desired.
Top with crumbled goat cheese, dressing and enjoy!
