Roasted Beet Sweet Potato Salad: A Delicious & Healthy Recipe
Elevate your dining experience with this vibrant Roasted Beet Sweet Potato Salad. Packed with earthy roasted beets, sweet potatoes, and a tangy balsamic vinaigrette, this dish is not only visually stunning but also brimming with nutrients. Perfect for busy weeknights or as a showstopper at gatherings, it combines wholesome ingredients that appeal to all ages. The sweet and savory flavors tantalize taste buds while offering a delightful crunch from toasted nuts and creamy cheese. Enjoy it warm or cold—the freshness shines through in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: American
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
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cubed beets, sweet potato, and red onion with olive oil, salt, pepper, and dried thyme in a bowl.
- Spread the seasoned vegetables on a baking sheet in a single layer.
- Roast for 25–30 minutes until tender and golden brown, flipping halfway through.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper.
- Combine baby spinach or mixed greens in a large bowl with the roasted vegetables.
- Add crumbled cheese, nuts, and dried fruit on top; drizzle with vinaigrette.
- Toss gently to combine before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg