Roasted sweet potato and beetroot salad

Ingredients

For the dressing:

0.5 cup Afia Aljouf Extra Virgin Olive Oil

0.25 cup balsamic vinegar

3 Teaspoons honey

1 Teaspoons dijon mustard

0.5 Teaspoons Afia Natural Sea Salt

0.25 Teaspoons Afia Black Pepper Powder

1 small red onion thinly sliced

For the veggies:

2 pieces sweet potatoes cubes

1 beetroot cubes

1 Tablespoons Afia Aljouf Extra Virgin Olive Oil

0.5 Teaspoons Afia Cinammon Powder

To assemble the salad:

2 cups arugula

0.5 Cup Afia Walnuts Jumbo toasted and roughly chopped

0.5 Cup feta cheese crumbled

To make the dressing, in a bowl, whisk together Afia Aljouf Extra Virgin Olive Oil, vinegar, honey, mustard, salt, and pepper until smooth.
Add sliced red onion, toss to coat, and refrigerate while preparing the vegetables.
Preheat oven to 220°C. On a parchment lined baking sheet, add sweet potato and beetroot, drizzle with Afia Aljouf Olive Oil, add cinnamon and toss to coat evenly. Spread in a single layer.
Roast for 30–35 minutes, tossing halfway, until golden and crisp.
On a serving plate, layer arugula leaves, then top with roasted sweet potatoes and beetroot , walnuts, and crumbled feta.
Drizzle with the dressing, toss lightly, and serve immediately.