Roasted Beet Sweet Potato Salad
Experience the vibrant flavors and wholesome goodness of our Roasted Beet Sweet Potato Salad: A Delicious & Healthy Recipe. This stunning dish features earthy roasted beets, sweet potatoes, and red onion, beautifully combined with fresh spinach and topped with creamy goat cheese and crunchy pecans. Perfect for picnics, potlucks, or dinner parties, this salad is not only visually striking but also packed with essential nutrients. The tangy vinaigrette enhances the natural sweetness of the roasted vegetables, making every bite a delightful experience. Whether enjoyed as a main course or a side dish, this salad is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium beets
- 1 large sweet potato
- 1 red onion
- 5 ounces baby spinach
- 1/2 cup crumbled goat cheese (or feta)
- 1/4 cup toasted pecans or walnuts
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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.
- Spread on a baking sheet and roast for 25-30 minutes until tender.
- Let cool slightly before mixing with spinach in a large bowl.
- Whisk vinaigrette ingredients together; drizzle over salad.
- Top with goat cheese, nuts, and cranberries; toss gently before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 9g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg