Beets And Sweet Potato Recipe
Arugula, white balsamic and beet dressing, gorgonzola, roasted walnuts
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparation
- 1
Roasting Sweet Potatoes and Beets
Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes and beets. Wrap each beet in aluminum foil. Place sweet potatoes on a baking sheet. Roast both for 45-60 minutes or until tender. Let cool, then peel the beets and slice them.
- 2
Preparing the Walnuts
In a small skillet over medium heat, toast the walnuts for about 5-7 minutes until fragrant. Stir frequently to avoid burning. Let cool.
Dressing
- 3
Making the Dressing
In a small bowl, whisk together the white balsamic vinegar, olive oil, honey, salt, and black pepper until combined. Adjust seasoning to taste.
Assembly
- 4
Assembling the Salad
In a large bowl, combine the arugula, roasted sweet potatoes (diced), and sliced beets. Drizzle the dressing over the salad and toss gently to combine.
- 5
Adding Toppings
Top the salad with crumbled gorgonzola cheese and toasted walnuts. Serve immediately.
