Roasted Beet Sweet Potato Salad: A Delicious & Healthy Recipe
Roasted Beet Sweet Potato Salad is a vibrant and nutritious dish that brings together the earthy sweetness of roasted beets and sweet potatoes, complemented by tangy balsamic vinaigrette. This salad is not only visually appealing with its rich colors but also packed with vitamins and minerals, making it a perfect addition to any meal. The creamy goat cheese and crunchy nuts add delightful textures, while the fresh greens provide a crisp finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- 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
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube beets and sweet potato; cut red onion into wedges.
- Toss vegetables with olive oil, thyme, salt, and pepper in a bowl.
- Spread on a baking sheet in a single layer and roast for 25-30 minutes until tender.
- Allow vegetables to cool slightly while preparing the vinaigrette by whisking balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, and minced garlic.
- In a large bowl, combine baby spinach or mixed greens with the cooled roasted vegetables.
- Add crumbled cheese, chopped nuts, and drizzle with vinaigrette; toss gently to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg