Salad: Spread the sweet potatoes, Brussel sprouts, and beets out on 2 ½ sheet trays lined with parchment paper and drizzle on 2 tablespoons of olive oil and salt and pepper.
Bake in the oven for 15-18 minutes or until lightly browned and tender. Cool completely.
Spread the cubed bread out on a ½ sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil. Bake for 8 to 10 minutes or until slightly crunchy on the outside but soft in the center. Set aside.
dressing: Whisk together all of the ingredients in a medium-size bowl until combined. Cool before serving.
To Plate: Place the bread, greens, and chilled root vegetables into a large bowl and dress with the desired amount of dressing, salt and pepper and optional garnishes micro-greens and goat cheese.