Roasted Beet Sweet Potato Salad
Roasted Beet Sweet Potato Salad: A Delicious & Healthy Recipe is a vibrant and nutritious dish that’s perfect for any occasion. The combination of earthy roasted beets and sweet potatoes, paired with crunchy pecans and creamy goat cheese, creates a delightful explosion of flavors and textures. This stunning salad not only pleases the palate but also catches the eye, making it an excellent choice for gatherings or as a wholesome meal during the week. With its colorful presentation and health benefits, this salad is sure to become a favorite in your kitchen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: American
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, roughly chopped
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed beets, sweet potato, and onion with olive oil, thyme, salt, and pepper in a bowl.
- Spread seasoned vegetables on a baking sheet and roast for 25-30 minutes until tender.
- Allow the roasted vegetables to cool slightly.
- Whisk together balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper in a separate bowl.
- In a large bowl, combine baby spinach with the roasted vegetables.
- Sprinkle with goat cheese, nuts, and dried fruit.
- Drizzle with vinaigrette and toss gently before serving.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 290
- Sugar: 12g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg