Blood Orange Roasted Root Veggies
2 Sweet Potatoes, diced
3 Yukon Gold potatoes, diced
2 Carrots, diced
2 Beets, diced
2 tsp Cumin Sea Salt
2 Tbs Tangy Tangerine
8 cups of Spinach
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!