Ingredients:

  • 2 large red beets (approx. 400g), peeled and cubed into 1/2 inch pieces
  • 2 medium sweet potatoes (approx. 500g), peeled and cubed into 1/2 inch pieces
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 ripe Hass avocados, diced
  • 4 cups baby arugula or spinach
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 2 oz feta cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely minced

Instructions:

  1. Preheat oven to 400°F (200°C). Place your baking sheet in the oven while it preheats.
  2. Peel and cube your 2 large red beets and 2 medium sweet potatoes. Keep the cubes small, around 1/2 inch, so they roast quickly and evenly.
  3. Place the cubed beets and sweet potatoes in a large bowl. Drizzle with 2 tbsp avocado oil, 1 tsp sea salt, and 1/2 tsp black pepper. Toss thoroughly until every cube glimmers with oil.
  4. Carefully pull the hot baking sheet from the oven. Pour the vegetables onto the tray in a single layer. You should hear a distinct sizzle as the moisture hits the pan.
  5. Roast for 35 minutes. At the 20 minutes mark, use a spatula to flip the vegetables. You are looking for browned, slightly shriveled edges on the potatoes.
  6. While the veg roasts, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp maple syrup, 1 tsp Dijon, and 1 minced garlic clove. Whisk until the liquid is thick and opaque.
  7. Place 4 cups of baby arugula or spinach in a large serving bowl. Drizzle with half of the dressing and toss lightly until the leaves are just barely coated.
  8. Add the roasted beets and sweet potatoes to the greens while they are still slightly warm. This will wilt the greens just enough to soften them without making them slimy.
  9. Gently fold in the 2 diced Hass avocados and 2 oz crumbled feta. Sprinkle the 1/4 cup toasted pepitas over the top until the colors look balanced and bright.