Roasted Sweet Potato & Beet Salad
Steps
Preheat the oven to 375ºF (191ºC) degrees.
Line a baking sheet with parchment paper. Toss sweet potato and beet sticks with half the olive oil, half the maple syrup, cinnamon, sea salt, and pepper. Bake for 40 to 45 minutes until slightly browned.
In the mean time, make the dressing by combining the remaining olive oil with the lemon juice. Set aside.
Put pecans in a frying pan over medium heat and stir until toasted. Add remaining maple syrup. Stir until pecans are well coated. Continue to stir until pecans become very sticky. Remove from heat and spread across a piece of wax paper. Break apart into pieces when dry.
When sweet potato and beets are finished, toss spinach in lemon & oil dressing and put a handful on each plate. Top with roasted beets and sweet potatoes. Garnish with avocado and maple pecans.
Ingredients
| Units (1 Serving) |
Ingredient |
|---|---|
| 1/2 | Beet (sliced into 1 inch sticks) |
| 1/2 | Sweet Potato (sliced into 1 inch sticks) |
| 1 tbsp | Extra Virgin Olive Oil (divided) |
| 1 tbsp | Maple Syrup (divided) |
| 1/2 tsp | Cinnamon |
| Sea Salt & Black Pepper (to taste) | |
| 1/8 | Lemon (juiced) |
| 1/4 cup | Pecans |
| 2 cups | Baby Spinach |
| 1/2 | Avocado (sliced) |