Roasted Beetroot and Sweet Potato Salad
A colorful, nutritious salad combining earthy flavors with natural sweetness, perfect for any season. Roasting brings out the natural sugars in the root vegetables.
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.