Roasted Beet & Sweet Potato Salad
This Roasted Beet & Sweet Potato Salad combines roasted beets and sweet potatoes with goat cheese, pecans, and balsamic dressing.
Ingredients
Vegetables
- 2 sweet potatoes cut into 1 inch cubes
- 3 beets peeled and cut into 1 inch cubes
Salad Components
- 0.5 cup sweet onion finely diced
- 4 oz pancetta finely diced
- 8 oz artisan salad greens blend of baby spinach, arugula, and romaine
- 2 oz goat cheese crumbled
- 0.5 cup glazed pecans
Dressing
- 2 tbsp extra virgin olive oil divided
- balsamic vinaigrette Newman's Own or homemade
- salt and pepper to taste
Instructions
Vegetables
- Preheat oven to 400°F. Toss the sweet potatoes and beets with 1 tbsp olive oil each in separate bowls.2 sweet potatoes, 3 beets
Roasting
- Roast the beets first for 20 minutes. Add sweet potatoes and roast for another 25 minutes, seasoning with salt.
Salad Components
- Sauté pancetta and onion until pancetta is crispy. Cool on paper towels.
Assembly
- Combine greens with roasted veggies, pancetta, goat cheese, and pecans. Drizzle with vinaigrette before serving.
Notes
Cool roasted vegetables to room temperature before combining for the best texture.
For a nut-free version, omit pecans.
The salad can be stored in the fridge for up to 3 days, but keep the dressing separate until serving.