Spring has finally arrived and I don’t know about you, but it has me craving salads! With so many different options for salads, this one is very easy to make, and it will help you stay full. I added beets, sweet potato and apples, but you can add whatever you want to it. The goat cheese is a perfect side that adds a burst of flavour.
-4 Beet (skin on, washed)
-1 Sweet Potato (medium)
-3 tbsps Extra Virgin Olive Oil
-1 1/2 tbsps Balsamic Vinegar
-1 1/2 tsps. Raw Honey
-4 cups Arugula (packed)
-1 Apple (thinly sliced)
-1/2 cup Goat Cheese (crumbled)
-1/4 Dried Raisins
1. Preheat the oven to 400 F. Wrap the beets and sweet potato in foil and bake for 40-45 minutes, or until cooked through. Remove the beets and sweet potato from the oven, let them cool then peel and slice into quarters.
2. While the beets and sweet potato cook, make the dressing in a small bowl by whisking together the olive oil, balsamic, honey, salt and pepper. Set aside.
3. Add the arugula to a salad bowl and top with the beets, sweet potato, apple, goat cheese, and raisins. Drizzle the dressing on top. Toss and enjoy!
Dairy-Free: Omit the goat cheese, or use a plant-based cheese instead.
No Raisins: Omit of use sunflower seeds instead.
No Apple: Use a pear instead
No Honey: Use maple syrup instead
Save Time: Roast the beets and sweet potato ahead of time.