Blood Orange Roasted Root Veggies

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 or Vanilla Bean Sea Salt

2 Tbs Barrel Aged White Balsamic

Black Pepper

8 cups of Spinach

Pumpkin Seeds

Goat Cheese

1. Preheat oven to 400

2. 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.

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

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