Roasted Beet Sweet Potato Salad
Are you looking for a salad that’s not boring? I’ve got just the thing for you! This roasted beet sweet potato salad is a super fall treat. It’s packed with seasonal color, flavor, and so much goodness.
I love making a big batch because it’s perfect for lunch, a light dinner, or even as a side dish. It’s one of those recipes that looks fancy but is secretly super easy to make. Let’s get cooking!
Why You’ll Love Beet Sweet Potato Salad
I promise you’ll love this salad! The roasted vegetables become sweet and tender in the oven, which is simply YUM!
Then you have the crunchy walnuts, the salty feta, and a tangy dressing that ties it all together. It’s a party in your mouth! This salad is also healthy and will keep you full for hours. It’s a great way to eat your veggies.
If you love sweet potato salads as much as I do, you should also try my Sweet Potato Black Bean Salad or my beautiful Sweet Potato Quinoa Salad.
Ingredients You’ll Need
- Sweet potato: I use potatoes cut into cubes for a lovely, earthy flavor.
- Beet: Cubed beets add a beautiful deep red color and a sweet taste.
- Red onion: A few slices of red onion give a sharp, savory bite.
- Olive oil: You’ll need this for roasting the veggies and making the dressing.
- Spices (optional): A pinch of cinnamon and coriander adds a warm, cozy feeling.
- Raw walnuts: These are roughly chopped to add a fantastic, nutty crunch.
- Greens of choice: I love using arugula for its peppery bite under the veggies.
- Crumbled feta cheese: This adds a creamy and salty kick.
- Balsamic vinegar: It gives our yummy dressing its signature tangy, sweet flavor.
- Honey or maple syrup: Adds just a touch of sweetness to balance everything out.
- Dijon mustard: This helps mix our delicious dressing all together perfectly.
- Salt and cracked black pepper: These two bring out all the amazing flavors in the salad.
How to Make Beet Sweet Potato Salad
Making this salad is a piece of cake! Just follow these simple steps, and you’ll have a beautiful dish in no time.
Step 1: Roast the Veggies
First, preheat your oven to 400°F (200°C). In a large bowl, toss your 2 cups of cubed sweet potato and 2 cups of cubed beets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes.
Step 2: Add the Onion
After 25 minutes, add your sliced red onion to the baking sheet. Gently toss the onion with the other veggies. Pop the baking sheet back into the oven and roast for another 10-15 minutes, until everything is tender.
Step 3: Make the Vinaigrette
While the veggies are roasting, you can make the dressing. In a small jar, add ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper. Put the lid on and shake it well!
Step 4: Assemble the Salad
Once your veggies are done, let them cool down just a little. In a large salad bowl, add your 4 cups of arugula, the roasted veggies, ½ cup chopped walnuts, and ½ cup crumbled feta. Drizzle with the dressing, toss gently, and serve.
Tips for the Best Beet Sweet Potato Salad
Here are a few of my favorite tricks to make this salad perfect every single time.
- Don’t Crowd the Pan. Give your veggies space on the baking sheet so they get crispy.
- Cut Evenly. Try to cut your sweet potatoes and beets into similar-sized cubes.
- Let Veggies Cool. Let the roasted vegetables cool a bit before adding them to the greens.
- Toast the Nuts. For extra flavor, toast your walnuts for a few minutes in a dry pan.
- Add Dressing Last. Drizzle the dressing right before you serve to keep the greens fresh.
- Taste and Adjust. Always taste your dressing and add more salt or honey if you like.
Variations and Substitutions
This salad is great as is, but feel free to mix things up! Here are some fun ideas for you.
- Change the Cheese. Not a fan of feta? Try goat cheese or blue cheese. My Pear, Walnut, and Blue Cheese Salad is another great combo if you love that flavor!
- Add Some Protein. Make it a full meal by adding some grilled chicken, chickpeas, or shrimp on top.
- Switch Up the Nuts. Pecans or sliced almonds would also be wonderful in this salad. You can use pumpkin seeds for a nut-free option.
- Use Different Greens. Don’t have arugula? Spinach or mixed greens will work just as well for a tasty base.
- Try Other Veggies. You could roast some carrots or butternut squash along with the beets and sweet potatoes.
Make-Ahead and Storage Tips
This salad is great for meal prep! You can roast the vegetables ahead of time and keep them in an airtight container in the fridge for up to 4 days.
I also like to make a big batch of the dressing and store it in a jar in the fridge. It will stay good for about a week. When you are ready to eat, just assemble the salad with the fresh greens and your prepped toppings.
I don’t recommend storing the fully assembled salad, as the greens will get soggy. It’s always best to put it all together right before you serve it.
Recipe FAQs
What to serve with roasted beet sweet potato salad?
You can serve this as a main course or as a side. It goes wonderfully with grilled chicken, a simple piece of fish, or even a nice bowl of soup.
Can I make this salad vegan?
Yes! It’s super easy to make this salad vegan. Just swap the feta cheese for a vegan-friendly version and use maple syrup instead of honey in the dressing.
Do I have to peel the sweet potatoes?
Nope! I like to leave the skin on my sweet potatoes for extra fiber and a more rustic feel. Just make sure you scrub them well before you chop them up.
What if I don’t have walnuts?
No problem at all! You can use pecans, almonds, or even pumpkin or sunflower seeds if you need a nut-free option. Each one adds a great crunch.
Can I add grains to this salad?
Yes, that’s a fantastic idea to make it even more filling! Cooked quinoa or farro would be a wonderful and healthy addition to this yummy salad.
How long will the dressing last?
The balsamic vinaigrette can be stored in an airtight container or jar in the refrigerator for up to one week. Just give it a good shake before you use it.
Is this salad good for meal prep?
Absolutely! This salad is perfect for meal prep. Just store the roasted veggies, dressing, and other toppings in separate containers and assemble when you’re ready to eat.
Can I use canned beets?
I highly recommend using fresh beets for the best flavor and texture. Canned beets are already cooked and won’t roast the same way fresh ones do.
Roasted Beet Sweet Potato Salad
Ingredients
For the Salad
- 2 cups sweet potato cubed
- 2 cups beets cubed
- 1 red onion sliced
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups arugula
- ½ cup raw walnuts chopped
- ½ cup crumbled feta cheese
For the Vinaigrette
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- salt and black pepper to taste
Instructions
- Preheat oven and prep veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes and beets with 2 tablespoons of olive oil, salt, and pepper.
- Roast the vegetables: Spread the seasoned veggies in a single layer on a large baking sheet. Roast them in the preheated oven for 20-25 minutes until they start to soften.
- Add the onion: Remove the baking sheet from the oven, add the sliced red onion, and toss gently. Return the pan to the oven and roast for another 10-15 minutes.
- Make the dressing: While your veggies are finishing up, combine all the vinaigrette ingredients in a small jar with a lid. Shake vigorously until the dressing is well-mixed.
- Assemble and serve: In a large salad bowl, combine the arugula, cooled roasted vegetables, chopped walnuts, and crumbled feta cheese. Drizzle with the balsamic vinaigrette, toss, and serve immediately.
Notes
- For easy cleanup, you can line your baking sheet with parchment paper.
- Make sure you cut the vegetables into similar-sized pieces for even roasting.
- Let the roasted vegetables cool slightly so they don’t wilt the arugula.
- Toast the walnuts in a dry skillet for 3-4 minutes for extra flavor.
- This salad is best enjoyed fresh, but can be prepped ahead of time.
