Roasted Beet, Sweet Potato & Honey Goat Cheese Salad

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Happy Holiday everyone!! This time of year just makes me giddy inside with all the special smells, sites, tastes time spent with friends and family but most of all the reason for the season.  Along with all the deliciousness happening I wanted to bring a little fresh, warm holiday flair salad to the table that is kickin with nutrition and flavor! I have used two super star root vegetables along with power greens and topped with honey goat cheese that naturally melts a tad from the warm roasted veggies served atop the salad. This is a great side salad but can also be a robust meal. I also enjoy adding  clean turkey sausage to the salad for a more hearty version. The beet and sweet potato compliment each other in a sweet, savory, and slightly smoky flavor plus bursts with vitamin C, vitamin A, potassium,  B-complex vitamins, and iron not to mention that the abundance of fiber will leave your belly totally satisfied. This wintery salad is pretty amazing so here is the recipe just for you to try! Merry Merry to everyone and have a happy New Year!! Cheers to 2016 ya’ll!!!

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Roasted Beet, Sweet Potato & Honey Goat Cheese Salad

1-2 beets- peeled/chopped

1-2 sweet potatoes- peeled/chopped

1/2 -1 whole onion-peeled/chopped

2-3 cups salad greens

2-4 ounces honey goat cheese

balsamic vinegar

extra virgin olive oil or avocado oil

salt and pepper to taste

Optional: add sliced, clean (nitrate/nitrite free) turkey or pork kielbasa sausage to the vegetables half way through cooking process and enjoy with vegetable medely on top of salad.

Preparation:

Pre-heat oven to 400 degrees, place chopped beets, sweet potatoes, and onion on lined baking sheet pan, drizzle with olive oil sprinkle with salt and pepper to taste and bake for 20-30minutes or until vegetables are tender. Plate salad greens and top the warm, cooked vegetables on salad greens, top with 1-2 ounces of honey goat cheese. Drizzle the salad with balsamic vinegar and extra virgin olive oil. Enjoy!

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