Spring Radish, Beet + Blueberry Salad
Prep Time15 mins
Cook Time40 mins
Servings: 4
Author: Tisha Riman | The Nourished Mind
For the roasted vegetables
- 2 sweet potatoes peeled and cubed
- 1 bag about 2 cups radishes, quartered
- 2 tbsp olive oil
- salt to taste
Lemon Oil Dressing
- Juice of 1 lemon
- 1/4 cup olive oil
- Pinch of salt
For the salad
- 1 beet peeled and grated
- 2 cups arugula
- 1/4 cup micro greens
- ¼ cup blueberries
- ¼ cup hemp seeds
Preheat oven to 400F. Line two baking sheets with parchment paper. Evenly distribute radishes on one pan, and sweet potato on another. Drizzle both olive oil and season with salt. Bake until tender, about 30 minutes for the radishes and 40 minutes for the sweet potatoes.
Meanwhile, make the dressing by combining all the ingredients. Set aside.
To assemble the salad, toss all of the roasted vegetables, the salad ingredients and the dressing together. Serve immediately. Alternatively, if using for meal prep, keep ingredients separate, and build salad bowls day of!