Roasted Beet and Sweet Potato Salad with Balsamic Vinaigrette
This Roasted Beet and Sweet Potato Salad is a vibrant, nourishing, and flavorful dish that showcases the earthy sweetness of beets and the creamy texture of sweet potatoes, all coated in a zesty homemade balsamic vinaigrette. The roasted vegetables reach caramelized perfection, intensifying their natural sugars and depth of flavor. With tangy feta cheese, crunchy walnuts, and fresh arugula, this salad is a delightful mix of textures and tastes, making it an excellent side dish for holiday meals or a hearty lunch.
Ingredients
- •1.5 lbs beets (peeled and cut into 1-inch cubes)
- •1.5 lbs sweet potatoes (peeled and cut into 1-inch cubes)
- •2 tbsp olive oil
- •1 tsp salt (or to taste)
- •0.5 tsp black pepper (or to taste)
- •5 oz arugula
- •0.5 cup feta cheese (crumbled)
- •0.5 cup walnuts (toasted and roughly chopped)
- •0.25 cup balsamic vinegar
- •0.33 cup extra virgin olive oil
- •1 tbsp Dijon mustard
- •1 tbsp maple syrup
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
On a large baking sheet, toss the cubed beets and sweet potatoes with 2 tbsp of olive oil, salt, and pepper.
- 3
Arrange in a single layer and roast for 35-40 minutes, flipping halfway, until tender and caramelized.
- 4
While the vegetables roast, combine balsamic vinegar, 1/3 cup of extra virgin olive oil, Dijon mustard, and maple syrup in a small bowl or jar.
Nutrition (per serving)
Calories
385
