Blood Orange Roasted Root Veggies

November 22, 2017


2 Sweet Potatoes, diced

3 Yukon Gold potatoes, diced

2 Carrots, diced

2 Beets, diced

8 Tbs Blood Orange EVOO divided

2 tsp Cumin Sea Salt

2 Tbs Honey Balsamic

Black Pepper

8 cups of Spinach

Pumpkin Seeds

Goat Cheese


Preheat oven to 400

Toss root veggies in 3 TBS of blood orange EVOO, and 1 tsp of cumin sea salt. Roast for 15 minutes or until veggies are easily pierced with a fork. 


Mix 5 TBS of oil & honey balsamic and sea salt and pepper together and toss with spinach. 


Top spinach with root veggies, pumpkin seeds & goat cheese. If you want more flavor, just drizzle a little more oil & vinegar on top. Enjoy!

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