Roasted Beet and Sweet Potato Salad with Balsamic Vinaigrette
By Isabella Quinn
Prep
15 min
Cook
40 min
Total
55 min
Servings
4
This Roasted Beet and Sweet Potato Salad recipe is a colorful, nutritious, and flavorful dish made with roasted beets and sweet potatoes and a homemade balsamic vinaigrette. The roasted vegetables are sweet and caramelized due to the caramelization of their natural sugars. Other salad ingredients include crumbled feta cheese, toasted walnuts, and arugula for added flavor and texture. Roasted Beet and Sweet Potato Salad is an excellent side dish for holiday meals and other events and a hearty lunch option.
Ingredients
- •1 ½ lbs beets (peeled and cut into 1-inch cubes)
- •1 ½ lbs sweet potatoes (peeled and cut into 1-inch cubes)
- •2 tbsp olive oil
- •1 tsp salt (or to taste)
- •½ tsp black pepper (or to taste)
- •5 oz arugula
- •½ cup feta cheese (crumbled)
- •½ cup walnuts (toasted and roughly chopped)
- •¼ cup balsamic vinegar
- •⅓ 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.
- 5
Whisk or shake until well emulsified and season with a pinch of salt and pepper.
- 6
Allow the roasted vegetables to cool slightly.
- 7
In a large serving bowl, combine the arugula, roasted beets, and sweet potatoes.
- 8
Drizzle with half of the vinaigrette and toss gently.
- 9
Top with crumbled feta cheese and toasted walnuts, then serve immediately.
Nutrition (per serving)
385
Calories
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