Beet, Sweet Potato and Goat Cheese Salad with Citrus Balsamic Vinaigrette – a loaded up salad made with fresh spinach, roasted sweet potato and beets, pomegranate and a lovely citrus dressing! The flavours of this healthy and delicious salad work well at any time of the year and can make for a nutritious side or meal that everyone will enjoy!
Alright so its been a few weeks since I last posted. Three whole weeks plus three days to be exact… I know. I’m so sorry for the lack of updates here lately but things have been a little nuts around here. Lots of life changes going on, plus a mini weekend vacation squeezed in between it all!
First, we had my great aunt and uncle move here from BC so there has been some helping out with that and spending time with them.The weekend after that, we had my cousin’s wedding at Sun Peaks Resort near Kamloops, BC. I am not a skier or snowboarder, so it was actually my first time up in the mountains during winter! A much prettier winter landscape than the prairies I must say. That was a ton of fun, and while I didn’t have enough time to try learning to ski or snowboard, I did go tubing down the mountain which was a blast! There was also a lot of time spent with family I don’t get to see very often and I loved that.
Now I am back in Winnipeg and there are some more exciting things happening, which I will probably post more about in the near future… but for now lets talk about this salad!
For me, a great salad needs a few things. It needs some cheese. Why, you ask? Do I even need to answer that? You should know by now I am a cheese lover so obviously I’ve got to have that in a salad. Here, I’ve added goat cheese which adds a nice bit of tang and goes oh so well with the next two ingredients – beets and sweet potatoes. These add some bulk to the salad which helps to fill you up, and is a must if this is to be your main part of the meal! Finally I like some crunch, and here I have used pomegranate arils for a bit of that.
Just like I did with my pomegranate, walnut and whipped ricotta toast, I used frozen pomegranate arils for this salad. Being able to use those is awesome, especially as pomegranates go out of season – you can enjoy this recipe any time of year! I got mine from Superstore in the same aisle as other frozen fruit if you would like to get some yourself (this is not an ad or a sponsored post, just thought I would let you know where I got mine!). Just be sure you let them defrost first so that you are not biting into frozen pomegranate! If you are unable to get pomegranate for any reason, I think walnuts would make a wonderful substitution for that bit of crunch.
Now lets discuss the citrus balsamic vinaigrette. Balsamic vinaigrettes are pretty much my number one go-to when it comes to salad dressing. They are easy to whip up in a jiffy and can you can easily alter the taste based on preferences and what the salad is composed of. I find that the citrus flavours in this are not only seasonal but pair wonderfully well with the other flavours here.
This beet, sweet potato and goat cheese salad is a healthy and delicious salad the whole family will love. It can be served as a side, but as a larger portion can make for a filling meal. I love that the flavours here are versatile enough to work in any season. Root vegetables like the beets tend to be seen more often in winter meals, but can be found at the farmers market during the summer and fall. Citrus, while at their peak season during the winter months still make me think of the warmer summer months. All together you’ve got yourself a wonderful salad perfect for any time of the year!
If you try this recipe for a Beet, Sweet Potato and Goat Cheese Salad with Citrus Balsamic Vinaigrette please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I always love hearing from you guys!
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Beet, Sweet Potato and Goat Cheese Salad with Citrus Balsamic Vinaigrette
For the Salad:
- 1/2 cup sweet potato peeled and diced into 1/2 inch cubes
- 1 cup beets peeled and diced into 1/2 inch cubes
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 8 cups spinach
- 2 oz goat cheese
- 1/4 cup pomegranate arils (can use walnuts if preffered)
For the Vinaigrette:
- 4 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/8 cup freshly squeezed orange juice
- 1 tbsp lemon juice
- 1 1/2 tsp honey
- 1/2 tsp dijon mustard
- 1/8 tsp sea salt
- 1/8 tsp black pepper
For the Salad:
- Preheat oven to 400°F. In a baking dish toss the sweet potato and beets with olive oil and salt. Roast for 35-40 until tender. Allow to cool.
- In a large salad bowl toss together all salad ingredients. Keep in fridge until ready to serve.
For the Vinaigrette:
- Add all ingredients to a blender, then mix for 20 seconds until thoroughly combined. Pour dressing over salad when ready to serve.