Looking for a colorful, nutritious salad that’s perfect for any season? This Roasted Beetroot and Sweet Potato Salad combines earthy flavors with natural sweetness, creating a dish that’s both satisfying and healthy. I love how the roasting process brings out the natural sugars in these root vegetables, making them irresistibly delicious.
Ingredients
- 3 medium beetroots, peeled and cut into 1-inch chunks
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/3 cup walnuts or pecans, roughly chopped
- Salt and pepper to taste
- 2 tablespoons fresh thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the beetroot chunks in one half of the baking sheet and sweet potato chunks in the other half. This prevents the beetroot from staining everything red.
- Drizzle both vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast for 25-30 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.
- While still warm, drizzle the roasted vegetables with balsamic vinegar.
- Arrange the mixed greens on a serving platter or individual plates.
- Top with the roasted vegetables, sprinkle with feta cheese and chopped nuts.
- Garnish with fresh thyme if using, and serve warm or at room temperature.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 people
Recipe Notes
- Wear gloves when handling beetroot to prevent staining your hands.
- You can roast the vegetables up to a day ahead and store them in an airtight container in the refrigerator.
- For extra crunch, toast the nuts before adding them to the salad.
- If you’re meal prepping, keep the roasted vegetables separate from the greens and assemble just before serving.
- The salad is naturally gluten-free and can be made vegan by omitting the feta cheese or replacing it with a plant-based alternative.
- Don’t overcrowd the baking sheet – the vegetables need space to roast properly and develop caramelization.
This salad makes an excellent side dish for grilled meats or can stand alone as a light main course. The combination of warm roasted vegetables with cool feta cheese creates an interesting temperature contrast that makes this dish especially enjoyable. Feel free to adjust the seasoning to your taste preferences, and don’t skip the balsamic vinegar – it really brings all the flavors together!
Roasted Beetroot and Sweet Potato Salad
Ingredients
- 3 medium beetroots peeled and cut into 1-inch chunks
- 2 medium sweet potatoes peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/3 cup walnuts or pecans roughly chopped
- Salt and pepper to taste
- 2 tablespoons fresh thyme optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the beetroot chunks in one half of the baking sheet and sweet potato chunks in the other half. This prevents the beetroot from staining everything red.
- Drizzle both vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast for 25-30 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.
- While still warm, drizzle the roasted vegetables with balsamic vinegar.
- Arrange the mixed greens on a serving platter or individual plates.
- Top with the roasted vegetables, sprinkle with feta cheese and chopped nuts.
- Garnish with fresh thyme if using, and serve warm or at room temperature.
