Sweet Potato and Beetroot Salad is a vibrant, nutritious dish perfect for any season. Combining the sweetness of roasted sweet potatoes with earthy beetroot, this salad offers a delightful texture and flavor profile. Whether you’re prepping a quick weekday lunch or an impressive dinner side, this recipe fits the bill. The addition of feta cheese and nuts provides a savory crunch, complemented by a delicious homemade balsamic dressing that ties everything together.
Why You Will Love This Recipe
This Sweet Potato and Beetroot Salad is not only visually appealing but also packed with nutrients. Sweet potatoes are rich in vitamins A and C, while beetroots contribute folate and fiber. The salad is hearty yet light, making it an excellent choice for those seeking a healthy meal without sacrificing flavor. The citrusy dressing adds a zesty kick, making every bite a burst of flavor!
Pro Tips for Making Sweet Potato and Beetroot Salad
- Roasting Sweet Potatoes: For optimal flavor, ensure sweet potato cubes are coated with olive oil and spread in a single layer on the baking sheet to encourage even roasting.
- Beetroot Preparation: Wrap the beetroot tightly in foil to retain moisture while roasting, which enhances the flavor.
- Texture Variations: Feel free to switch up the nuts or cheese used in this salad; walnuts or goat cheese work beautifully as well.
- Make Ahead: Prepare the salad components in advance and assemble just before serving for the freshest taste.
- Adjusting Sweetness: Taste the dressing as you go to find the perfect balance of sweetness that suits your palate.
Ingredients
The ingredients for this luscious salad are straightforward and wholesome:
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For the Dressing:
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2-3 tsp honey or maple syrup (to taste)
- 1 tsp Dijon mustard
- 1/2 tsp salt
- Pinch black pepper
- 1 small red onion, thinly sliced
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For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 tbsp olive oil
- Pinch of cinnamon powder (optional)
- 1 beetroot
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To Assemble the Salad:
- 2 boxes of arugula leaves (5 oz each, washed)
- 1/2 cup roughly chopped toasted pecans or walnuts (optional)
- 1/2 cup feta cheese, crumbled (100 g)
Instructions
- Step 1: Make the dressing by whisking together all dressing ingredients: olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, pepper, and sliced red onion. Toss to coat and refrigerate until ready to use.
- Step 2: Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, place the sweet potato cubes, drizzle with olive oil, and sprinkle with cinnamon if desired. Toss to evenly coat.
- Step 3: Wash the beetroot, wrap it in foil, and place it in the oven alongside the sweet potatoes.
- Step 4: Roast sweet potatoes for 30-35 minutes, tossing halfway, until they are crisp outside and tender inside. Remove from the oven and set aside to cool.
- Step 5: Roast beetroot for 45 minutes to 1 hour, until a knife can easily pierce the center. Let cool, then peel and cut into cubes.
- Step 6: To assemble the salad, layer the arugula leaves on a serving plate. Top with roasted sweet potatoes, beetroot cubes, chopped nuts, and crumbled feta cheese.
- Step 7: Drizzle the dressing over the salad, toss gently to combine, and serve immediately.
FAQ
Can I make this salad ahead of time?
Yes, you can prepare the roasted sweet potatoes and beetroot in advance and store them in the fridge for up to 3 days. Assemble the salad with arugula and dressing just before serving to maintain freshness.
Can I substitute other greens for arugula?
Absolutely! Spinach or mixed greens also work well, giving a different flavor and texture profile while maintaining the salad’s health benefits.
How do I store leftovers?
Any leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep the dressing separate until serving to prevent sogginess.
Is this salad vegan?
This salad is not vegan due to the feta cheese; however, you can omit the cheese or use a vegan cheese substitute to make it suitable for a vegan diet.
What can I serve with this salad?
This salad pairs wonderfully with grilled chicken, fish, or as a side dish to any main course. It’s also great as a filling lunch on its own!
Conclusion
Sweet Potato and Beetroot Salad is a wholesome, delicious meal option that is easy to prepare and satisfying. With simple ingredients and bold flavors, it’s a dish you’ll want to enjoy repeatedly. Whether for a casual lunch or an upscale dinner, this salad is sure to impress! Try it today and savor the delightful combination of flavors!