Rustic Roasted Beet & Sweet Potato Salad

by Marla on February 15, 2013 · 34 comments

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Rustic Roasted Beet & Sweet Potato Salad | recipe on FamilyFreshCooking.com

Is everyone ready for the long weekend? Time off to enjoy family, friends and in my case lots of skiing & eating…

This Rustic Roasted Beets & Sweet Potato Salad is simple to prepare and well worth spending just a little bit of time in the kitchen.

Maple Citrus Roasted Pecans | recipe on FamilyFreshCooking.com

Remember my Maple Citrus Roasted Pecans? They are in this salad too. They offer up crunchy sweet satisfaction.

Dress this salad however you wish. I like a citrus dressing, just a simple twist of fresh lemon and olive oil.

Rustic Roasted Beet Sweet Potato Salad | recipe on FamilyFreshCooking.com

Roasting root veggies (any veggies really)  brings out so much flavor. A few times a week I take a few giant sheet pans, chop up vegetables and roast the heck out of them. Here are a few recipes you might like with roasted veggies:

Rustic Roasted Beet & Sweet Potato Salad | recipe on FamilyFreshCooking.com

Another wintery salad you gotta check out is my Bacon, Sweet Potato, Pomegrante Spinach Salad.

For good measure you have to add some creamy avocado chunks to this too.

Rustic Roasted Beet & Sweet Potato Salad | recipe on FamilyFreshCooking.com

What are your favorite ingredients to add to a winter salad?

Rustic Roasted Beet & Sweet Potato Salad

Rating: 51

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 2 servings

Rustic Roasted Beet & Sweet Potato Salad

Ingredients

  • 1 bunch of Beets
  • 2 Sweet Potatoes
  • Olive Oil
  • Cinnamon
  • Garlic Salt
  • Black Pepper
  • a drizzle Maple Syrup
  • 1 Avocado
  • Baby Spinach Leaves
  • Maple Roasted Pecans

Method

  • Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or Silpat liner. Slice the beets and sweet potatoes into 1/2 inch sticks. Drizzle with olive oil and maple syrup. Toss with your hands adding some cinnamon, garlic salt and pepper. Bake for about 40-45 minutes until slightly browned, caramelized and very soft.
  • Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or any favorite salad dressing.
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