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Healthy Roasted Beet Sweet Potato Avocado Salad Recipe

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This Roasted Beet Sweet Potato Avocado Salad is a vibrant explosion of color, flavor, and texture that satisfies your healthy eating desires. Packed with nutrients and easy to prepare, it’s perfect for any occasion!

Ingredients

  • Red beets or golden beets
  • Sweet potatoes
  • Ripe avocado
  • Fresh greens (spring mix or baby spinach)
  • Extra virgin olive oil
  • Balsamic vinegar or apple cider vinegar
  • Dijon mustard
  • Maple syrup or honey
  • Salt
  • Freshly ground black pepper
  • Toasted walnuts or pecans (optional)
  • Crumbled feta or goat cheese (optional)
  • Thinly sliced red onion (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line two separate baking sheets with parchment paper.
  2. Peel the sweet potatoes and dice them into roughly 1-inch cubes. Transfer them to one of the prepared baking sheets, drizzle with 1-2 tablespoons of olive oil, a generous pinch of salt, and freshly ground black pepper. Toss to coat evenly and spread in a single layer. Roast for 20-25 minutes, until tender and slightly caramelized.
  3. Peel the beets and dice them into similar 1-inch cubes. Place them on the second prepared baking sheet, drizzle with 1-2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly and spread in a single layer. Roast for 25-35 minutes, until fork-tender.
  4. In a small bowl or jar, combine 3 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup (or honey), and a pinch of salt and pepper. Whisk until emulsified.
  5. Rinse and dry your chosen greens. Prepare any optional elements like crumbled cheese, toasted nuts, or thinly sliced red onion.
  6. Halve the ripe avocado, remove the pit, and dice it into bite-sized pieces. Squeeze lemon or lime juice over the avocado to prevent browning.
  7. In a large serving bowl, place your fresh greens. Add the slightly warm roasted sweet potatoes and beets on top. Arrange the diced avocado over the vegetables and drizzle generously with the prepared dressing.
  8. Add any optional toppings and toss gently to combine. Serve immediately.

Nutrition

Keywords: For best results, do not overcrowd your baking sheets while roasting. Add avocado just before serving to prevent browning. You can substitute butternut squash for sweet potatoes if needed.

Find it online: https://mamablueberry.com/healthy-roasted-beet-sweet-potato-avocado-salad-recipe/