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Roasted Beet and Sweet Potato Salad

A vibrant salad featuring roasted beets and sweet potatoes, combined with mixed greens and feta for a delightful flavor experience.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium beets, roasted and diced Wrap in foil to roast.
  • 1 large sweet potato, peeled and diced Toss with olive oil before roasting.
  • 4 cups mixed greens (such as spinach and arugula) Use any combination of greens.
  • 1/4 cup feta cheese, crumbled Can swap with avocado for a vegan option.
  • 1/4 cup walnuts, chopped Toast for added crunch if desired.
Dressing
  • 3 tablespoons olive oil Divided usage.
  • 2 tablespoons balsamic vinegar Add a bit of Dijon mustard for extra flavor.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.
  3. Wrap the beets in foil and roast alongside sweet potatoes for about 30-40 minutes, until tender. Allow to cool, peel, and dice.
Assembly
  1. In a large bowl, combine the roasted beets, roasted sweet potatoes, mixed greens, feta cheese, and walnuts.
  2. In a separate small bowl, whisk together the remaining 2 tablespoons of olive oil and balsamic vinegar. Pour the dressing over the salad and toss gently to combine.
  3. Serve immediately or refrigerate for up to 3 days.

Notes

For meal prep, roast a batch of beets and sweet potatoes at once and then throw together the salad during the week. Keep dressing separate until serving for fresh taste.