Name: Sweet Potato and Beetroot Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Seasonal
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 medium beets, peeled and cubed; 2 tbsp olive oil (for roasting); Salt and black pepper to taste; 4 cups baby spinach or arugula; 1/2 small red onion, thinly sliced; 1/3 cup feta or goat cheese, crumbled (optional); 1/3 cup toasted walnuts or pecans; Dressing:; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tbsp maple syrup or honey; 1 clove garlic, minced; 3 tbsp olive oil; Salt and pepper to taste

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This sweet potato and beetroot salad is a vibrant, earthy dish that’s just as satisfying as it is colorful. I love the natural sweetness from the roasted veggies balanced with a tangy dressing, crunchy add-ins, and leafy greens.

Why You’ll Love This Recipe

I love how this salad is both hearty and fresh. Roasted sweet potatoes and beets give it a warm, grounded flavor, while the vinaigrette and greens keep it light. It’s packed with nutrients, easy to prep in advance, and works just as well as a main dish or a side. It’s one of my go-to salads during fall and winter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Beets
Olive oil
Salt
Black pepper
Baby spinach or arugula
Red onion (thinly sliced)
Feta cheese or goat cheese (optional)
Toasted walnuts or pecans
Balsamic vinegar
Dijon mustard
Maple syrup or honey
Garlic (minced)

Directions

I preheat the oven to 400°F (200°C). I peel and cube the sweet potatoes and beets, then toss them with olive oil, salt, and pepper.
I roast them on a baking sheet for 30–35 minutes, flipping halfway through, until they’re tender and caramelized.
While the veggies roast, I make the dressing by whisking together balsamic vinegar, Dijon mustard, maple syrup, garlic, olive oil, salt, and pepper.
In a large bowl, I toss the greens with some of the dressing.
I add the roasted sweet potatoes and beets, red onion slices, crumbled cheese (if using), and nuts.
I drizzle with extra dressing before serving and gently toss everything together.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 35 minutes to roast, for a total of about 50 minutes.

Variations

I add cooked quinoa or chickpeas to make it more filling.
I swap spinach for kale or mixed greens depending on what I have.
For a dairy-free version, I skip the cheese or use a plant-based alternative.

storage/reheating

I store the roasted vegetables separately from the greens and dressing to keep everything fresh. The salad components last up to 4 days in the fridge. I reheat the sweet potatoes and beets slightly if I want a warm salad or enjoy everything cold for a quick meal.

FAQs

Can I use pre-cooked beets?

Yes, I often use vacuum-packed cooked beets to save time—just skip the roasting step for them.

What’s the best way to toast the nuts?

I toast them in a dry skillet over medium heat for a few minutes, stirring often until fragrant.

Can I make this salad ahead of time?

Yes, I roast the veggies and prep the dressing in advance. I assemble everything just before serving.

What if I don’t like feta?

I use goat cheese or skip the cheese entirely—the salad is still delicious without it.

Is this salad good for meal prep?

Absolutely. I store each component separately and combine when ready to eat for the best texture.

Conclusion

This sweet potato and beetroot salad is one of my favorite wholesome dishes. It’s simple, beautiful, and bursting with flavor and texture. Whether I serve it warm or cold, as a side or a main, it always leaves me feeling satisfied and nourished.