Fall Roasted Sweet Potato & Beet Salad

Ingredients

• 3 small beets cut into bit size cubes
• 1 large sweet potato cut into bit size cubes
• 2 large handfuls of spinach shopped
• 1 bundle of kale washed and chopped
• 1/2 cup dried unsweetened cranberries
• Sprinkle of goat cheese
• 1 peach- sliced thin
• Handful of sprouts of your choice
• Handful toasted pumpkin seeds

• 1/2 lemon juiced
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• Elderberry vinegar – @soschefs
• Ginger vinegar- @soschefs ** you can use apple cider vinegar** Salt and pepper to taste
• 4 tablespoons of cold pressed olive oil

Instructions

1. Turn over on 375F
2. Put beets and sweet potato in separate bowls. Toss in olive oil, salt and pepper.
3. Put onto 2 small baking sheets and bake for 20-30 min or until booked through (prick with a fork)
4. Remove and set aside to let cool.
5. Add kale to the salad bowl and massage with olive oil.
6. Add in spinach and toss.
7. For dressing – add in all ingredients and mix well.
8. Add in the rest of the ingredients, including the dressing. Toss well and serve !