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Roasted Beet Sweet Potato Salad: A Delicious & Healthy Recipe

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Roasted Beet Sweet Potato Salad: A Delicious & Healthy Recipe is a vibrant and nutritious dish that beautifully combines the earthy sweetness of roasted beets and sweet potatoes. This salad is not only visually stunning with its colorful ingredients but also packed with essential vitamins and minerals, making it a perfect choice for a light lunch, side dish, or festive gathering. The addition of creamy goat cheese, crunchy nuts, and a tangy balsamic vinaigrette elevates this dish to new heights of flavor. Whether you’re meal prepping or entertaining guests, this delightful salad will impress everyone at the table.

Ingredients

Scale
  • 2 medium beets, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 1 red onion, cut into wedges
  • 5 ounces baby spinach or mixed greens
  • 1/2 cup crumbled goat cheese (or feta)
  • 1/4 cup toasted pecans or walnuts, roughly chopped
  • 1/4 cup dried cranberries or cherries
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed beets, sweet potatoes, and red onion with olive oil, thyme, salt, and pepper in a large bowl.
  3. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender.
  4. In a small bowl or jar, whisk together balsamic vinegar, olive oil, honey (or maple syrup), mustard, minced garlic, salt, and pepper to make the vinaigrette.
  5. Allow the roasted vegetables to cool slightly before adding them to a bowl of spinach or mixed greens.
  6. Top with crumbled goat cheese (or feta), toasted nuts, dried cranberries (or cherries), and drizzle with vinaigrette.
  7. Toss gently to combine before serving.

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