Roasted Beet, Sweet Potato and Goat Cheese Salad
A beautiful combination of roasted beets, sweet potatoes and goat cheese.
- 2 Beets peeled and cubed
- 1 Sweet Potatoes peeled and cubed
- 2 tbsp Olive oil
- 2 sprigs Fresh Thyme leaves
- Kosher salt
- Black pepper
- 5 oz. Arugula or your favorite salad greens
- 4 oz. Goat Cheese
- 1 tbsp Balsamic vinegar
- 1 tbsp Soy sauce
- 1 clove Garlic crushed
Preheat oven to 375 degrees.
Wash, peel, and cube beets and sweet potatoes. Place them in separate bowls.
Season each vegetable with salt and black pepper. Add thyme and olive oil. Mix well.
On a baking sheet spread beets and potatoes out in an even layer. In order for the sweet potato to retain its beautiful color, place veggies side by side on a large pan or use smaller backing sheets for each individual vegetable.
Bake for about 30-35 minutes, turning halfway through.
In a large serving bowl, create a luxurious bed of crisp arugula and top it with a mixture of roasted beets and sweet potatoes.
Drizzle lightly the vinaigrette.
Top the salad with generous amounts of goat cheese.
I also love to serve this salad in individual bowls. What a fabulous presentation!
You might have noticed that my vinaigrette is missing oil. Roasting seasoned veggies with olive oil and topping them with goat cheese provides enough richness and creaminess to carry balsamic vinegar and soy sauce to their final destination.