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Beet and Sweet Potato Salad Recipe

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4 from 53 reviews

  • Author: Chef
  • Total Time: 45 minutes
  • Yield: 2–4 servings
  • Diet: Vegetarian, Gluten Free

Description

This Beet and Sweet Potato Salad is a vibrant and nourishing dish featuring tender roasted beets and sweet potatoes combined with fresh mixed greens, creamy goat cheese, and crunchy toasted nuts. Perfect as a hearty side or a satisfying vegetarian main, it delivers a wonderful balance of earthy sweetness and tangy balsamic vinaigrette, offering a versatile and healthy meal option.

Ingredients

Salad:

  • 2 medium beets, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 4 cups mixed greens (arugula or spinach preferred)
  • ¼ cup goat cheese or feta, crumbled
  • ¼ cup walnuts or pecans, toasted

Balsamic Vinaigrette:

  • 3 tbsp olive oil
  • 1 ½ tbsp balsamic vinegar
  • 1 tsp honey or maple syrup
  • ½ tsp Dijon mustard
  • Salt & pepper to taste

Instructions

  1. Preheat oven: Preheat your oven to 400°F (205°C) to prepare for roasting the vegetables.
  2. Toss vegetables: Separately toss the cubed beets and sweet potatoes with olive oil, salt, and pepper. Keeping them separate helps maintain their distinct colors and flavors.
  3. Roast vegetables: Spread the beets and sweet potatoes on a baking sheet and roast them in the oven for 25–30 minutes, or until they are tender when pierced with a fork.
  4. Prepare greens and toppings: In a large bowl, add the mixed greens and top with the roasted beets, roasted sweet potatoes, crumbled goat cheese, and toasted nuts.
  5. Make vinaigrette: Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the vinaigrette is emulsified and well combined.
  6. Dress and serve: Drizzle the balsamic vinaigrette over the assembled salad just before serving. Toss gently to coat the salad evenly and enjoy immediately.

Notes

  • To avoid beet stains on your hands while prepping, wear kitchen gloves or peel the beets under running water.
  • This recipe is meal prep–friendly: store roasted vegetables separately and assemble the salad fresh when ready to eat.
  • To make this recipe vegan, substitute maple syrup for honey and use dairy-free cheese or omit the cheese entirely.
  • For extra protein, consider adding cooked chicken or chickpeas to the salad.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad, Side Dish, Vegetarian Main
  • Method: Roasting
  • Cuisine: American

Find it online: https://kitchenmartha.com/beet-and-sweet-potato-salad-recipe/