Description
This colorful roasted beet salad combines earthy roasted beets with caramelized sweet potatoes, creamy feta, and crunchy walnuts. Warm vegetables soften fresh greens while honey balsamic dressing ties everything together for healthy comfort food perfect for lunch, dinner, or entertaining.
Ingredients
2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
1 red onion, quartered and sliced
3 tbsp olive oil, divided
Salt and black pepper to taste
1/2 tsp ground cinnamon (optional)
1/2 tsp ground coriander (optional)
4 cups mixed greens or arugula
1/2 cup crumbled feta cheese
1/3 cup chopped walnuts
3 tbsp balsamic vinegar
2 tbsp honey
1 tsp Dijon mustard
1 clove garlic, minced
Instructions
1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Peel and cube beets and sweet potato, keeping beets slightly smaller since they cook longer.
2. Toss cubed beets, sweet potato, and sliced red onion with 2 tbsp olive oil on baking sheet. Season with salt, pepper, and optional cinnamon and coriander. Spread in single layer.
3. Roast for 30-35 minutes, stirring halfway through. Sweet potatoes should be tender and caramelized, beets fork-tender but holding their shape.
4. Add chopped walnuts to baking sheet during last 10 minutes of roasting to toast them perfectly.
5. While vegetables roast, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, remaining 1 tbsp olive oil, and pinch of salt and pepper for dressing.
6. Place mixed greens in large serving bowl, drizzle with half the dressing, and toss gently to coat without making soggy.
7. Top dressed greens with roasted vegetables and toasted walnuts. Sprinkle crumbled feta over everything, drizzle with remaining dressing, and serve immediately while vegetables are warm.
Notes
Wear gloves when handling beets to avoid pink-stained hands.
Cut beets slightly smaller than sweet potatoes since they take longer to cook.
Add beets to pan last to prevent staining sweet potatoes pink.
Let vegetables cool slightly before adding to greens so they wilt instead of completely wilting.
Toast walnuts separately in dry skillet if oven is full.
Double dressing recipe and save extra for salads throughout week.
Roast vegetables and make dressing up to 3 days ahead, store separately, assemble fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg