Beautiful red beets and sweet potatoes make for a delicious (and filling) combination, while adding in orange segments from the last of the season’s Valencias give a burst of refreshing citrus. This recipe makes for the perfect lunch and can be kept vegan/vegetarian – or is also wonderful with grilled chicken or salmon.
2 beets, peeled & cubed
1 medium Murasaki sweet potato, cubed
1/4 red onion, thinly sliced
2 cups leafy greens
1 Valencia orange, peeled & thinly sliced
1/4 cup toasted pecans
1/4 cup goat cheese, optional
2 tsp apple cider vinegar
2 garlic cloves, minced
2 tbsp extra virgin olive oil
1/2 tsp honey
1 tsp tamari
A pinch of salt & pepper
1. Preheat oven to 425 degrees. Toss beets and sweets with a tablespoon or two of olive, avocado or coconut oil; roast for 20 mins, or until tender.
2. While beets and sweets are roasting, make dressing: mix apple cider vinegar, garlic, olive oil, honey, tamari, and salt & pepper in a small bowl, whisking until completely combined.
3. Prepare salad in a large bowl by combining salad greens, red onions and roasted beets and sweets with salad dressing, tossing lightly. Top with orange slices, pecans and goat cheese – enjoy!