Ingredients:

  • 3 medium beets (approx. 450g), peeled and cubed into 1-inch pieces
  • 2 large sweet potatoes (approx. 600g), peeled and cubed into 1-inch pieces
  • 5 tbsp extra virgin olive oil, divided
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 large ripe avocados, sliced or cubed
  • 5 oz fresh baby spinach
  • 1/4 cup toasted pepitas or walnuts
  • 1/2 red onion, thinly mandolined
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed beets and sweet potatoes directly on the baking sheet with 3 tablespoons of olive oil, sea salt, and black pepper. Spread in a single layer.
  3. Roast for 35 minutes, tossing halfway through, until the vegetables are tender and show caramelized edges.
  4. In a small mason jar or bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, and maple syrup until emulsified.
  5. Place the 5 oz of spinach in a large bowl. Drizzle with just one spoonful of dressing and toss lightly to coat the leaves without wilting them.
  6. Cut your avocados just before serving to prevent browning. Slice or cube.
  7. Let the roasted veggies cool for about 5 minutes.
  8. Layer the roasted roots over the spinach. Top with the avocado, mandolined red onion, and toasted pepitas.
  9. Drizzle the remaining dressing over the top and add a final pinch of cracked black pepper. Serve immediately while the roots are still warm and the avocado is fresh.