Description

Discover the vibrant and nutritious Roasted Beet Sweet Potato Salad, a delightful dish that combines earthy roasted beets with naturally sweet sweet potatoes. This colorful salad is not only packed with vitamins and minerals but also offers a satisfying blend of flavors and textures, making it perfect for any occasion. Whether served as a light lunch, a side at dinner, or a centerpiece for your holiday table, this salad is bound to impress friends and family alike. With simple preparation steps and versatile ingredient options, it’s easy to whip up this healthy recipe anytime!

Ingredients

Scale

2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
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
3 tablespoons balsamic vinegar
1 tablespoon olive oil (for vinaigrette)
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste (for vinaigrette)

Instructions

Preheat oven to 400°F (200°C).
Toss beets, sweet potatoes, and red onion in olive oil, salt, pepper, and thyme.
Spread on a baking sheet; roast for 25-30 minutes until tender.
Allow to cool slightly before combining with spinach.
Whisk vinaigrette ingredients together; drizzle over the salad.
Top with cheese, nuts, and dried fruit; toss gently to combine.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (approx. 200g)
Calories: 320
Sugar: 10g
Sodium: 180mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 8g
Cholesterol: 15mg

Keywords: Use fresh ingredients for the best flavor. Customize by adding other seasonal vegetables or different nuts. Let roasted veggies cool to maintain the crispness of greens.