{"id":1765,"date":"2019-05-09T21:04:19","date_gmt":"2019-05-09T21:04:19","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=1765"},"modified":"2022-06-12T21:33:04","modified_gmt":"2022-06-12T21:33:04","slug":"blood-orange-roasted-root-vegetable-salad","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2019\/05\/09\/blood-orange-roasted-root-vegetable-salad\/","title":{"rendered":"Blood Orange & Roasted Root Vegetable Salad"},"content":{"rendered":"

This delicious and hearty fall salad serves as a perfect\u00a0main or side\u00a0dish featuring sweet potatoes, yams, beets, and a slightly sweet, fruit vinaigrette.<\/div>\n
…<\/div>\n
<\/div>\n
Prep Time:\u00a0 \u00a0<\/em>10\u00a0minutes –\u00a0Cook Time:\u00a0 \u00a0<\/em>50\u00a0minutes –\u00a0Total Time:\u00a0 \u00a0<\/em>60 minutes<\/div>\n
Yield:\u00a04-6\u00a0People<\/div>\n
<\/div>\n
…<\/div>\n

Ingredients:<\/strong><\/p>\n

–\u00a01 Sweet Potato (yellow)<\/div>\n
–\u00a01\u00a0Yam (orange)<\/div>\n
–\u00a04 Beets<\/div>\n
–\u00a06 Tbsp\u00a0Blood Orange Olive Oil<\/a>, divided<\/div>\n
– 3 1\/2 tsp Sea Salt (Vanilla Bean<\/a>\u00a0or\u00a0Sel Gris<\/a>), divided<\/div>\n
–\u00a02 Tbsp Balsamic Vinegar (Harvest Fig<\/a>)<\/div>\n
–\u00a08 Cups Spinach<\/div>\n
–\u00a0Pumpkin Seeds or Pecans, for finishing<\/div>\n
–\u00a0Goat or Feta Cheese, for finishing<\/div>\n
…<\/div>\n
Instructions:<\/strong><\/div>\n
\n
    \n
  1. Preheat the oven to 400 degrees F.<\/li>\n
  2. Dice the sweet potato, yam and beets into 1\/2″ cubes. Arrange on a baking sheet and drizzle evenly with 3 Tbsp Blood Orange Olive Oil and 3 tsp sea salt.<\/li>\n
  3. Roast for 50 minutes, until golden and tender.<\/li>\n
  4. Meanwhile, make the dressing by whisking together the remaining 3 Tbsp olive oil, sea salt and vinegar.<\/li>\n
  5. Arrange a large serving platter with the spinach seasoned with the dressing. Top with the roasted root veggies, pumpkin seeds and cheese.<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>
    \n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-1765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salad"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1765","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=1765"}],"version-history":[{"count":2,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1765\/revisions"}],"predecessor-version":[{"id":5085,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/1765\/revisions\/5085"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1749"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=1765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=1765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=1765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}