Roasted Beet and Sweet Potato Salad

A white ceramic dish showcases a vibrant salad with roasted sweet potatoes, beets, walnuts, and mixed greens reminiscent of a falafel platter. Nearby, a small bowl of walnuts rests on the light surface.

5 from 6 votes

Roasted Beet and Sweet Potato Salad

This delicious and nutritious Roasted Beet and Sweet Potato Salad is a naturally gluten free and vegan side that everyone will love! Perfect for the Holidays.

Prep Time10

Cook Time30

Course: dinner, Salad, Side Dish

Cuisine: American

Servings:

Calories: 296kcal

Author: Agnieszka

Ingredients

12 oz sweet potato or one large, cut into cubes
12 oz beets about 2 medium beets, cut into cubes
5 oz red onion about ½ medium onion, roughly chopped
1 ½ tablespoon olive oil
5 oz spring mix or other greens of choice
⅓ cup walnuts roughly chopped
salt and pepper
Maple Balsamic Dressing recipe link below

Instructions

Preheat the oven to 410 dgrees Fahrenheit.
In a large bowl combine peeled and cubed sweet potatoes, beets, chopped red onion and 1 ½ tablespoons olive oil. Sprinkle with kosher salt and ground black pepper and mix gently to coat.
Line a large baking sheet with parchment paper (or aluminum foil) and spread the veggies in one even layer.
Roast for 30-35 minutes until the beets are fork tender and sweet potatoes lightly browned on the edges.
While the veggies are roasting, make the dressing using this Maple Balsamic Dressing recipe.
Once the beets, sweet potatoes and onions are out of the oven, leave them out to cool for at least 10 minutes.
Place spring mix (or other greens) in a large bowl or platter. Top with cooled roasted veggies, sprinkle chopped walnuts on top (you can toast them first, if you want) and drizzle with dressing.
Serve as is or toss the salad to distribute the dressing around right before plating.

Notes

Roasting time depends on the size of your veggies and your preferences. If you cut your beets and sweet potatoes small, check them after 20 minutes. Larger cubes will need 30 minutes, or more.

If you don't want your hands to get stained, wear latex gloves while peeling and cutting the beets.

When mixing the veggies before roasting them, I like to add the beets at the end - that way they don't stain sweet potatoes pink.

My Maple Balsamic Dressing recipe makes 8 tablespoons of dressing. If you don't like a lot of dressing on your salad, start with 6 tablespoons and add more later, if needed.

You can toast the walnuts before adding them to the salad. To do so, add them to an empty skillet and toast until lightly brown oven medium heat, shaking the skillet often.

If you prefer the spiciness of raw onion in salads, you can opt NOT to cook the red onion with beets and sweet potatoes. Slice them thin and add raw to the salad with cooled roasted veggies and walnuts.

Nutrition