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Sweet Potato and Beetroot Salad

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This sweet potato and beetroot salad is a colorful, hearty mix of roasted vegetables, leafy greens, and a tangy balsamic dressing. It’s nutritious, vibrant, and perfect as a side or standalone meal during fall and winter.

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

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and beets with olive oil, salt, and pepper.
  2. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until tender and caramelized.
  3. While vegetables roast, whisk together balsamic vinegar, mustard, maple syrup, garlic, olive oil, salt, and pepper for the dressing.
  4. In a large bowl, toss greens with a portion of the dressing.
  5. Add roasted sweet potatoes, beets, red onion, cheese (if using), and toasted nuts.
  6. Drizzle with more dressing and gently toss to combine. Serve warm or cold.

Notes

  • Add quinoa or chickpeas for a more filling meal.
  • Swap spinach with kale or mixed greens.
  • Use plant-based cheese or skip cheese for a vegan version.
  • Toast nuts in a dry skillet for enhanced flavor.
  • Store components separately for best freshness when prepping ahead.

Nutrition

Find it online: https://cookedbymaya.com/sweet-potato-and-beetroot-salad/