Roasted Beet Sweet Potato Salad
Roasted Beet Sweet Potato Salad: A Delicious & Healthy Recipe is a vibrant and nutritious dish that adds color and flavor to any meal. This delightful salad features roasted beets and sweet potatoes, complemented by the sharpness of red onion and the freshness of baby spinach. Tossed with toasted nuts and a tangy balsamic vinaigrette, this salad is perfect for lunch or as a stunning side for dinner parties. Its combination of textures and flavors makes it a favorite for health-conscious eaters, while the beautiful presentation impresses guests at gatherings. Serve it warm or chilled, and enjoy a satisfying dish that packs a nutritional punch year-round.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 5 ounces baby spinach or mixed greens
- 1/4 cup toasted pecans or walnuts, roughly chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed beets, sweet potatoes, and onion with olive oil, thyme, salt, and pepper.
- Spread on a baking sheet in a single layer; roast for 25-30 minutes until tender.
- Allow vegetables to cool slightly before mixing with greens.
- Whisk together vinaigrette ingredients in a small bowl.
- Combine roasted vegetables with greens; sprinkle with nuts and drizzle with vinaigrette.
- Toss gently to combine; serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg