Description
Indulge in the vibrant flavors of our Roasted Beet Sweet Potato Salad, a delightful combination that’s perfect for any occasion. This colorful dish pairs the earthy sweetness of roasted beets and sweet potatoes with fresh greens, creamy goat cheese, and crunchy nuts, resulting in a salad that is both visually stunning and nutrient-rich. Packed with vitamins and minerals, this salad can serve as a light main course or a flavorful side dish. Whether served warm or chilled, it’s sure to impress your guests and tantalize your taste buds.
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
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the vinaigrette: 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss beets, sweet potato, and red onion with olive oil, thyme, salt, and pepper.
- Spread vegetables on a baking sheet in a single layer and roast for 25-30 minutes until tender.
- While vegetables cool slightly, whisk together vinaigrette ingredients in a bowl.
- In a large bowl, combine spinach with roasted vegetables. Top with cheese and nuts.
- Drizzle vinaigrette over the salad and gently toss to combine.
- Serve immediately for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 20mg