Updated: Jan 24, 2020
3 beets, peeled & cut into smaller pieces
1 large sweet potato, peeled and cut into bite sized pieces avocado oil for drizzling
2 sprigs fresh thyme
2 oranges, peeled & sliced (Navel & Cara Cara)
50/50 salad mix (spinach & spring greens)
1/8 c green onions, sliced
1/2 c walnuts, lightly toasted in a dry pan
3 T avocado oil or olive oil
1 t whole grain mustard
2 T red wine vinegar
zest of whole orange
pinch of salt and pepper
On a baking sheet lined with parchment paper,
toss beets and potatoes with a light coati g of avocado oil. Add fresh thyme, salt and pepper, tossing again. Roast in the oven at 400 degrees, until vegetables are tender. Approximately 20-30 minutes depending on the size of your veggies.
When the beets and sweet potatoes are finished cooking, cool slightly.
Mix the dressing ingredients together and chill in the refrigerator.
Add lettuce mixture to plates and top with oranges, beets, sweet potatoes, walnuts, green onions & drizzle dressing on top.
Garnish with chives.
*This recipe was adapted from Vegan 100 by Gaz Oakley
**I added a few touches of my own