Description
A vibrant and nutritious Sweet Potato Beet Salad with Feta, combining roasted sweet potatoes, beets, and red onions with toasted walnuts, fresh greens, and a tangy honey-balsamic dressing. Perfect for a wholesome lunch or a colorful side dish.
Ingredients
Roasted Vegetables
- 1 medium sweet potato, cubed
- 1 medium beet, cubed
- 1 medium red onion, sliced
- 1 tbsp olive oil
- 1/4 tsp salt
- Freshly cracked black pepper, to taste
- 1/4 tsp ground cinnamon (optional)
- 1/2 tsp ground coriander (optional)
Additional Ingredients
- 1 cup raw walnuts, roughly chopped (or substitute with seeds to make it nut-free)
- 4 cups greens of choice (we use arugula)
- 1/3 cup crumbled feta cheese (use vegan feta if needed)
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- Freshly cracked black pepper, to taste
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the cubed sweet potato, beet, and sliced red onion onto the sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon salt, freshly cracked black pepper, and if desired, ground cinnamon and coriander. Toss everything together to coat evenly.
- Roast Vegetables and Toast Walnuts: Roast the vegetables for 25-30 minutes, stirring halfway through to ensure even cooking. After 30 minutes, remove the baking sheet from the oven, add the chopped walnuts to the vegetables, and bake for an additional 10 minutes until the walnuts are toasted and the vegetables are tender. Set aside to cool slightly.
- Prepare the Dressing: While the vegetables roast, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and freshly cracked black pepper in a small bowl. Whisk thoroughly until well mixed.
- Assemble the Salad: On a serving plate or bowl, add 4 cups of your chosen greens (such as arugula). Toss the greens with about two-thirds of the dressing. Top with the roasted vegetables and toasted walnuts. Sprinkle the crumbled feta cheese over the top, then drizzle the remaining dressing on the salad. Serve immediately for best flavor and texture.
Notes
- To make the salad nut-free, substitute walnuts with seeds like pumpkin or sunflower seeds.
- Use vegan feta cheese to make this recipe suitable for vegan diets.
- Ground cinnamon and coriander are optional spices but add a lovely depth of flavor.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; dressing and cheese are best added fresh.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
