Roasted Root Vegetable Salad

Serves 4 as a starter or side salad or 2 as a meal.


  • 1 sweet potato, trimmed and cut into ½-inch cubes
  • 1 golden beet, trimmed and cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • Several sprigs of thyme, leaves removed from stems
  • freshly ground pepper to taste
  • salt to taste
  • 8 oz mixed greens, washed and dried
  • Optional: 2 oz goat cheese or feta cheese, for garnish

Orange Vinaigrette

  • 1 tbsp apple cider vinegar
  • 2 tbsp orange juice (freshly squeezed if you have an orange handy)
  • Optional: a few pinches of orange zest
  • 1/2 tsp whole grain mustard
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • freshly ground pepper to taste


Pre-heat the oven to 375º F and line a baking tray with parchment paper.

Toss the cubed vegetables in the olive oil (if using both, work with them separately to avoid the beet juice bleeding onto the sweet potato). Add a couple of grindings of fresh black pepper and a light sprinkling of salt (a couple of pinches), along with the thyme and toss again. Spread on the prepared baking sheet(s) and roast for about 30 minutes, turning the vegetables halfway through to promote even browning. The vegetables are done when they are caramelized on the outside and soft on the inside.

Leave the trays on racks to cool while you prepare the rest of the salad.



Place all ingredients in a small bowl and whisk with a fork or small whisk until pleasingly emulsified. Taste and adjust seasonings if required.

Use half the dressing to toss the greens, and the other half for the roasted vegetables (again, if you’re using red beets, work with them separately).

Assembly: Place a bed of greens on each plate. Top with a scattering of roasted vegetables, and garnish with the goat or feta cheese if using.