Colorful Roasted Beet Sweet Potato Salad

Recipe Details

• Author: deesviral
• Cuisine: American / Healthy
• Category: Salad / Side Dish
• Keywords: Roasted Beets, Sweet Potatoes, Healthy Salad, Fall Salad, deesviral
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings

Ingredients

• 2 medium beets, peeled and diced
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 3 cups mixed greens (arugula, spinach, or spring mix)
• 1/4 cup crumbled goat cheese or feta (optional)
• 1/4 cup toasted walnuts or pecans

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss diced beets and sweet potatoes with olive oil, salt, and pepper. Roast for 30–35 minutes, flipping halfway, until tender and lightly golden.
3. While vegetables roast, whisk together all dressing ingredients in a small bowl or jar.
4. Once veggies are cooked, let them cool slightly.
5. In a large bowl or serving dish, layer greens, roasted veggies, crumbled cheese, and nuts.
6. Drizzle with vinaigrette just before serving. Toss lightly and enjoy!

Tips & Variations

• Add sliced red onions or avocado for extra freshness.
• Use baby kale or romaine for crunchier texture.
• To make it vegan, skip the cheese or use a dairy-free alternative.
• Great for meal prep — store the components separately and combine before eating.

Storage

• Fridge: Store undressed salad in an airtight container for up to 3 days.
• Dressing: Keep vinaigrette in a sealed jar in the fridge for up to a week. Shake well before using.