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Salad
4
10 minutes
50 minutes
Olivelle
1 Yellow Sweet Potato
1 Orange Yam
4 Beets
6 Tbsp Blood Orange Olive Oil, divided
3 1/2 tsp Vanilla Bean Sea Salt
2 Tbsp Harvest Fig Balsamic Vinegar
8 cups Spinach
Pumpkin Seeds or Pecans, for finishing
Goat or Feta Cheese, for finishing
Preheat the oven to 400 degrees F.
Dice the sweet potato, yam and beets into ¼” cubes. Arrange on a baking sheet (careful not to overcrowd) and drizzle evenly with 3 Tbsp Blood Orange Olive Oil and 3 tsp sea salt.
Roast for 40 - 50 minutes, until golden and tender.
Meanwhile, make the dressing by whisking together the remaining 3 Tbsp olive oil, sea salt and vinegar.
Arrange a large serving platter with the spinach seasoned with the dressing. Top with the roasted root veggies, pumpkin seeds and cheese.
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