Sweet and spicy roasted beets and sweet potatoes tossed with crunchy kale, creamy goat cheese, sliced almonds and easy maple soy dressing.
Keyword beets and sweet potatoes, roasted beets, salads with beets, sweet and spicy, sweet and spicy salads
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Honey Ginger Roasted Beets and Sweet Potatoes Salad
1large sweet potatopeeled and diced
3small beetspeeled and diced
1teaspoonfresh ginger paste
1headtuscan kalelarger stem part removed and thinly sliced
maple soy dressingto taste
Maple Soy Dressing
2tablespoonspure maple syrup
1tablespoonreduced sodium soy sauce
1tablespoontoasted sesame oil
1teaspoonchili garlic saucesriracha can be substituted
Honey Ginger Roasted Beets and Sweets Salad
Prepare the beets and sweet potatoes: Preheat the oven to 375°F. Line two baking sheets with aluminum foil or parchment paper OR one baking sheet creating two sections with aluminum foil (so the beets will not bleed into the sweet potatoes). The beets and sweet potatoes should be cut into bite-sized pieces.
In a small bowl, whisk together the oil, honey, and ginger. Drizzle half of the honey mixture over the beets and the remaining half over the sweet potatoes. Mix to combine.
Bake at 375°F for 35 to 40 minutes until fork tender, let cool.
Make the dressing: In a small bowl, combine the garlic, maple syrup, soy sauce, sesame oil and chili sauce. Whisk to combine and set aside.
Prepare the salad: On a large platter or in a large bowl, toss the sliced kale with maple soy dressing until coated, massaging it lightly into the greens. Top with beets, sweet potatoes, crumbled goat cheese, and sliced almonds. Serve right away or refrigerate covered up to 24 hours.