why make this recipe
This Roasted Beet and Sweet Potato Salad gives sweet, earthy, and fresh flavors in one bowl. It feels complete and bright. It also pairs well with fish, and you can read about eating sweet potatoes and fish together for serving ideas.
introduction
This salad mixes roasted beets and sweet potatoes with greens and avocado. It is simple to make and looks colorful on the plate. If you like serving it with salmon, check a good salmon and sweet potato recipe for a full meal idea.
how to make Roasted Beet and Sweet Potato Salad
Roast the beets and sweet potatoes first so they are soft and sweet. Let them cool a little, then mix with greens and avocado. For a hearty plate, you could add a side like the best sandwich for potato soup as a complement.
Ingredients :
- 2 medium beets, roasted and diced
- 2 medium sweet potatoes, roasted and diced
- 1 ripe avocado, diced
- 4 cups mixed greens (e.g. arugula, spinach)
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, chopped (optional)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Directions :
- Preheat the oven to 400°F (200°C).
- Roast the beets and sweet potatoes until tender, about 25-30 minutes. Allow to cool.
- In a large bowl, combine mixed greens, roasted beets, sweet potatoes, and avocado.
- Drizzle with olive oil and balsamic vinegar.
- Toss gently to combine.
- Season with salt and pepper to taste.
- Garnish with feta cheese and walnuts, if desired.
- Serve immediately.
how to serve Roasted Beet and Sweet Potato Salad
Serve this salad warm or at room temperature. It works as a light main or a side dish. For a fun shared meal, add a warm side like loaded sweet potato nachos to the table.
how to store Roasted Beet and Sweet Potato Salad
Store the roasted beets and sweet potatoes in an airtight container in the fridge for up to 4 days. Keep the avocado and mixed greens separate and add them just before serving. Dress the salad just before eating to keep the greens fresh.
tips to make Roasted Beet and Sweet Potato Salad
- Roast beets wrapped in foil so they cook evenly and stay moist.
- Cut sweet potatoes into similar size pieces as beets so they cook at the same rate.
- Use ripe but firm avocado so it holds its shape.
- Toast the walnuts for extra flavor.
- If you want a vegetable crunch, add blanched green beans and try this green beans recipe for ideas.
variation (if any)
- Add cooked quinoa or farro to make it more filling.
- Swap feta for goat cheese or skip cheese for a vegan option.
- Use orange or lemon juice instead of balsamic for a brighter dressing.
- Add roasted chickpeas for extra protein and texture.
FAQs
Q: Can I make this salad ahead of time?
A: Yes. Roast the vegetables and store them cooled. Keep greens and avocado separate and toss right before serving.
Q: Can I use canned beets?
A: You can, but roasted beets give better flavor and texture.
Q: Is this salad gluten free?
A: Yes, the basic recipe is naturally gluten free. Add grains only if they are gluten free.
Q: Can I replace walnuts with another nut?
A: Yes. Pecans or almonds work well if you prefer different nuts.
Roasted Beet and Sweet Potato Salad
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Roast the beets and sweet potatoes until tender, about 25-30 minutes. Allow to cool.
- In a large bowl, combine mixed greens, roasted beets, sweet potatoes, and avocado.
- Drizzle with olive oil and balsamic vinegar.
- Toss gently to combine.
- Season with salt and pepper to taste.
- Garnish with feta cheese and walnuts, if desired.
- Serve immediately.