Roasted Beet and Sweet Potato Salad Recipe
Introduction
This Roasted Beet and Sweet Potato Salad is a vibrant and hearty dish perfect for any season. The natural sweetness of the roasted vegetables pairs beautifully with crunchy walnuts and a tangy maple balsamic dressing, creating a satisfying and nutritious meal or side.
Ingredients
- 12 oz sweet potato (or one large, cut into cubes)
- 12 oz beets (about 2 medium beets, cut into cubes)
- 5 oz red onion (about 1/2 medium onion, roughly chopped)
- 1 1/2 tbsp olive oil
- 5 oz spring mix (or other greens of choice)
- 1/3 cup walnuts (roughly chopped)
- Salt and pepper
- Maple Balsamic Dressing (recipe link)
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: In a large bowl, combine peeled and cubed sweet potatoes, beets, chopped red onion, and olive oil. Sprinkle with kosher salt and ground black pepper, then mix gently to coat evenly.
- Step 3: Line a large baking sheet with parchment paper or aluminum foil and spread the veggies in one even layer.
- Step 4: Roast for 30-35 minutes until the beets are fork-tender and the sweet potatoes are lightly browned on the edges.
- Step 5: While the vegetables roast, prepare the maple balsamic dressing using the linked recipe.
- Step 6: Remove the roasted veggies from the oven and allow them to cool for at least 10 minutes.
- Step 7: Place the spring mix or chosen greens in a large bowl or platter. Top with the cooled roasted vegetables, sprinkle walnuts on top (toasting the walnuts first is optional), and drizzle with the dressing.
- Step 8: Serve the salad as is or toss gently to distribute the dressing just before plating.
Tips & Variations
- You can toast the walnuts in a dry skillet over medium heat for 3-5 minutes to enhance their flavor and crunch.
- Substitute spring mix with arugula or baby spinach for a slightly different taste profile.
- Add crumbled goat cheese or feta for a creamy, tangy contrast.
- If you prefer a sweeter salad, drizzle a little extra maple syrup into the dressing.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days. To reheat the roasted vegetables, warm them gently in an oven or microwave before assembling the salad again. Toss with fresh greens and dressing just before serving to keep everything crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I roast the vegetables ahead of time?
Yes, you can roast the beets, sweet potatoes, and onions a day in advance. Keep them refrigerated and reheat lightly before combining with the greens and dressing.
What if I don’t have maple syrup for the dressing?
If you don’t have maple syrup, honey or agave nectar can be used as a substitute to maintain the sweetness in the dressing.
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Roasted Beet and Sweet Potato Salad Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Roasted Beet and Sweet Potato Salad combines the earthy sweetness of roasted beets and sweet potatoes with fresh red onion, crunchy walnuts, and a bed of spring mix greens. Tossed in a tangy maple balsamic dressing, this dish is a perfect balance of flavors and textures, ideal for a nutritious lunch or a light dinner.
Ingredients
Roasted Vegetables
- 12 oz sweet potato (or one large, peeled and cut into cubes)
- 12 oz beets (about 2 medium, peeled and cut into cubes)
- 5 oz red onion (about 1/2 medium, roughly chopped)
- 1 1/2 tbsp olive oil
- Salt and pepper to taste
Salad Base
- 5 oz spring mix or other greens of choice
- 1/3 cup walnuts, roughly chopped (toasted, optional)
Dressing
- Maple Balsamic Dressing (prepare separately using maple syrup, balsamic vinegar, olive oil, salt, and pepper)
Instructions
- Preheat Oven: Preheat your oven to 410 degrees Fahrenheit to get it ready for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine the peeled and cubed sweet potatoes, beets, chopped red onion, and 1 1/2 tablespoons of olive oil. Sprinkle with kosher salt and ground black pepper, then gently toss everything to ensure the vegetables are evenly coated with oil and seasoning.
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the prepared vegetables in one even layer to allow for uniform roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 30 to 35 minutes. Roast until the beets are tender when pierced with a fork and the sweet potatoes are lightly browned on the edges.
- Make Dressing: While the vegetables are roasting, prepare the maple balsamic dressing separately according to your recipe or preferences.
- Cool Roasted Veggies: Remove the roasted vegetables from the oven and allow them to cool for at least 10 minutes to bring out their flavors and prevent wilting the greens.
- Assemble Salad: Place the spring mix or other greens in a large bowl or serving platter. Top with the cooled roasted vegetables, sprinkle the chopped walnuts evenly over the top (toast walnuts beforehand if desired for extra crunch and flavor), and drizzle with the prepared maple balsamic dressing.
- Serve: Serve the salad as is or gently toss to distribute the dressing evenly among the ingredients just before plating to ensure every bite is flavorful.
Notes
- You can toast the walnuts for enhanced flavor and crunch by placing them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
- This salad is excellent served warm or at room temperature.
- Feel free to swap spring mix for arugula, spinach, or mixed baby greens based on preference.
- Maple Balsamic Dressing can be made ahead and stored in the refrigerator for up to one week.
- For added protein, consider topping with grilled chicken, chickpeas, or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted beet salad, sweet potato salad, autumn salad, vegetarian salad, healthy salad, maple balsamic dressing, roasted vegetables
