Lunchbox Series Part 2: Roasted Root Veggie Salad

If you’re in need of another simple, delicious, work-friendly lunch idea, I’ve got just the recipe for you!

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As part 2 of my Lunchbox Series (see link here for part 1), I’m sharing a Roasted Root Veggie Salad. A comforting, warm salad for cold winter days!

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Beets and sweet potatoes are the heart of this salad, but fresh arugula and kale, sun-dried tomatoes, balsamic and tahini are necessary ingredients as well!

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For a simple to assemble weekday lunch, prepare a big batch of the roasted veggies on the weekend and then quickly throw together this salad the night before work. Enjoy throughout the week!

Roasted Root Veggie Salad

Serves 1

A few large handfuls of greens ( I used a mix of arugula and kale)

1 small sweet potato, roasted and chopped

3/4 a cup of beets, roasted and chopped

1/8 cup sun-dried tomatoes

2 tbsp tahini

1/2 tbsp of balsamic vinegar

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