Description
A colorful and satisfying salad featuring roasted beets and sweet potatoes paired with creamy avocado, crunchy nuts, and fresh greens, perfect for meal prep.
Ingredients
Salad Ingredients
- 2 medium Beets (Fresh beets are best, but precooked beets work if you’re short on time.)
- 2 medium Sweet potatoes (Cut evenly for even roasting.)
- 2 ripe Avocados (Slightly soft, not mushy.)
- 4 cups Greens (arugula, baby spinach, or mixed greens)
- 1/2 cup Pumpkin seeds, walnuts, pecans, or sliced almonds (Add as a crunchy element.)
- 1/2 cup Feta cheese (Omit for vegan option.)
- 2 tablespoons Lemon juice or apple cider vinegar (For acidity.)
- 3 tablespoons Olive oil (Use a quality oil.)
Dressing Ingredients
- 1 ripe Avocado (For creamy dressing option.)
- 2-3 tablespoons Lemon juice
- 1 small Garlic clove (Optional.)
- 1 tablespoon Water (Add more for desired consistency.)
- to taste Salt and pepper
Instructions
Roasting Beets and Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Peel sweet potatoes and chop into bite-sized cubes.
- Peel beets, cube them smaller than sweet potatoes for even cooking.
- Toss each vegetable with olive oil, salt, and pepper. Roast on separate parts of a baking sheet for 25 to 35 minutes, flipping once.
- Let roasted vegetables cool for at least 10 minutes.
Making the Dressing
- Blend 1 ripe avocado with lemon juice, olive oil, water, garlic, salt, and pepper until smooth. Adjust water for desired consistency.
Assembling the Salad
- In a large bowl, start with greens.
- Add cooled roasted beets and sweet potatoes.
- Top with avocado chunks and nuts or seeds.
- Drizzle with dressing, toss gently, and taste; add a final pinch of salt if needed.
Notes
Store components separately to keep the salad fresh. Add chickpeas or quinoa for a more filling meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Main Course, Salad
- Cuisine: American, Healthy