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Roasted Beet Salad with Goat Cheese & Sweet Potatoes

Roasted Beet Salad with Goat Cheese & Sweet Potatoes is a show stopper!  Spinach leaves are coated in a sweet and tangy balsamic vinaigrette and then topped with hearty root vegetables for an anti-oxidant rich gluten-free and vegetarian Thanksgiving salad recipe.
5
1,355
1
45 min
TOTAL TIME
357
CALORIES
$1.33
PER SERVING
Roasted Beet Salad with Goat Cheese & Sweet Potatoes
Ingredients
11 INGREDIENTS
8 SERVINGS
Honey
1/4 cup honey
Pecans
1/2 cup pecans
Olive Oil
1/2 cup olive oil
Balsamic Vinegar
1/4 cup balsamic vinegar
Spinach
spinach
Olive Oil
2 tbsp olive oil
Sweet Potatoes
1 1/2 cups sweet potatoes
Salt
1/4 tsp salt
Salt
1/2 tsp salt
Beets
1 1/2 cups beets
Goat Cheese
6 oz goat cheese
Directions
9 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Evolving Table
Health Info
Macros
15g
CARBS
30g
FAT
6g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
TREE NUTS
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Frequently Asked Questions
What are the basic ingredients for a Beet Salad?
How do I select and prepare beets for a Beet Salad?
What cooking techniques can I use to prepare the Beet Salad?
What are some tips for making a great Beet Salad?
What ingredient substitutions can I make for a Beet Salad?
How can I adjust the consistency or texture of the Beet Salad?
What are common mistakes to avoid when making a Beet Salad?
How do I store leftovers of the Beet Salad and can I make it ahead of time?