Ingredients
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3 medium beets, peeled and cubed
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2 medium sweet potatoes, cubed
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4 cups mixed salad greens
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1/2 cup crumbled feta cheese
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1/4 cup pecans, toasted
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3 tablespoons olive oil
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2 tablespoons apple vinegar
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1 tablespoon honey
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Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
Peel and cube the beets, then place them in a mixing bowl.
Cube the sweet potatoes and place them in another bowl.
Drizzle each with olive oil, then season with salt and pepper.
Toss to coat evenly.
Spread the beets on one baking sheet and the sweet potatoes on another.
Roast both for 35 to 45 minutes, until they are tender and slightly caramelized.
Remove from the oven and let them cool slightly.
In a small bowl, whisk together the remaining olive oil, apple vinegar, and honey to create the dressing.
Taste and adjust seasoning if necessary.
Arrange mixed salad greens on a serving platter or plates.
Top with the roasted beets and sweet potatoes.
Sprinkle crumbled feta cheese and toasted pecans over the top.
Drizzle with the dressing before serving.
Notes
For added flavor, try using spinach or arugula instead of mixed greens.
To make it nut-free, replace pecans with sunflower seeds or omit them.
Adjust the sweetness of the dressing by adding more honey if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes