Roasted Vegetable and Blue Cheese Salad

Makes 4 servings

Ingredients:

• 2 medium beets, cut into 1/2-inch cubes

• 1 large sweet potato, peeled, cut into 1/2-inch cubes

• 6-8 baby potatoes, peeled, cut into 1/2-inch cubes

• ½ cup olive oil

• 4 tablespoons balsamic vinegar

• 1 tablespoon minced fresh rosemary

• 1 tablespoon minced fresh thyme

• 10 oz. fresh salad greens

• 1/2 cup blue cheese dressing

• 1/2 cup blue cheese, crumbled

• 2 cups Terra Root Vegetable Chips

Instructions:

1. Roast Vegetables – Preheat the oven to 400°F. In a small bowl mix together the olive oil, balsamic vinegar, rosemary and thyme. Spread the vegetables onto a rimmed baking sheet. Drizzle over the olive oil mixture and toss to coat evenly. Season with salt and pepper. Roast for about 40 to 50 minutes, until the vegetables are lightly browned and tender.
   
   
2. Assemble Salad – Remove vegetables from oven and allow to cool completely. When vegetables are cooled to room temperature, toss salad greens with dressing. Arrange on a platter and top with roasted vegetables, Terra Root Vegetable Chips, and crumbled blue cheese.