Tired of boring salads? Trying this Roasted Sweet Potato & Beet Salad instead.
Ingredients:
2 Beet (sliced into 1 inch sticks)
2 Sweet Potato (sliced into 1 inch sticks)
1/4 cup Extra Virgin Olive Oil (divided)
1/4 cup Maple Syrup (divided)
2 tsps Cinnamon
Sea Salt & Black Pepper (to taste)
1/2 Lemon (juiced)
1 cup Pecans
8 cups Baby Spinach
Directions:
1. Preheat the oven to 375ºF (191ºC) degrees.
2. Line a baking sheet with parchment paper. Toss sweet potato and beet sticks with half
the olive oil, half the maple syrup, cinnamon, sea salt, and pepper. Bake for 40 to 45
minutes until slightly browned.
3. In the mean time, make the dressing by combining the remaining olive oil with the lemon
juice. Set aside.
4. Put pecans in a frying pan over medium heat and stir until toasted. Add remaining maple
syrup. Stir until pecans are well coated. Continue to stir until pecans become very sticky.
Remove from heat and spread across a piece of wax paper. Break apart into pieces
when dry.
5. When sweet potato and beets are finished, toss spinach in lemon & oil dressing and put
a handful on each plate. Top with roasted beets and sweet potatoes. Garnish with
avocado and maple pecans.
Download the recipe: