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Roasted Beet Sweet Potato Salad

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Experience the vibrant flavors of this Roasted Beet Sweet Potato Salad, a delightful medley perfect for any occasion. This salad features earthy roasted beets and creamy sweet potatoes, complemented by crunchy apples, tart cranberries, and toasted walnuts. Drizzled with a tangy balsamic dressing, it’s not only visually appealing but also packed with nutrients to nourish your body. Ideal for festive gatherings or a healthy weekday lunch, this dish brings seasonal produce to life in every bite.

Ingredients

Scale
  • 34 medium red beets, peeled and cubed
  • 1 medium to large sweet potato, peeled and cubed
  • 1 ½ Tablespoons fresh pressed orange juice
  • 1 ½ Tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • 1 ½ Tablespoons balsamic vinegar
  • 3 Tablespoons extra-virgin olive oil
  • ½ Tablespoon maple syrup
  • ¼ teaspoon fine sea salt
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon finely minced shallot
  • 5 ounces mixed baby greens
  • 1 medium apple, cored and sliced
  • â…“ cup dried cranberries
  • ¼ cup toasted walnuts, coarsely chopped

Instructions

  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Arrange the cubed beets on one half of the baking sheet and sweet potatoes on the other.
  3. In a bowl, whisk together the orange juice, olive oil, and salt. Drizzle half over the beets and half over the sweet potatoes; toss to coat.
  4. Roast for about 25-30 minutes until both vegetables are tender.
  5. Allow cooling to room temperature after roasting.
  6. In another bowl, whisk together balsamic vinegar, olive oil, maple syrup, salt, Dijon mustard, and minced shallot to make the dressing.
  7. Toss mixed greens with half of the dressing in a large bowl.
  8. On a serving platter, layer dressed greens followed by roasted vegetables, sliced apple, cranberries, walnuts, and drizzle with remaining dressing.
  9. Serve immediately for optimal freshness.

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