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Roasted Beet and Sweet Potato Salad

Roasted Beet and Sweet Potato Salad

This Roasted Beet and Sweet Potato Salad is a nutritious, gluten-free, and vegan side dish perfect for the Holidays.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Dinner, Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 296 kcal

Equipment

  • oven
  • baking sheet
  • parchment paper
  • large bowl

Ingredients
  

Vegetables

  • 12 oz sweet potato cut into cubes
  • 12 oz beets about 2 medium, cut into cubes
  • 5 oz red onion about ½ medium, roughly chopped

Dressing and Toppings

  • 1.5 tablespoon olive oil
  • 5 oz spring mix or other greens of choice
  • ⅓ cup walnuts roughly chopped
  • salt
  • pepper
  • Maple Balsamic Dressing recipe link below

Instructions
 

Cooking Instructions

  • Preheat the oven to 410 degrees Fahrenheit.
  • In a large bowl combine peeled and cubed sweet potatoes, beets, chopped red onion and 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 the Maple Balsamic Dressing recipe.
  • Once the veggies 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 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. Wear latex gloves while peeling and cutting the beets to avoid staining your hands. You can toast the walnuts before adding them to the salad if desired. If you prefer the spiciness of raw onion in salads, add thinly sliced raw onion with cooled roasted veggies and walnuts.

Nutrition

Serving: 1servingCalories: 296kcalCarbohydrates: 23gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 187mgPotassium: 492mgFiber: 4gSugar: 10gVitamin A: 8333IUVitamin C: 11mgCalcium: 46mgIron: 1mg
Keyword gluten-free salad, healthy salad, holiday side dish, Roasted Beet and Sweet Potato Salad, vegan salad, vegetarian salad
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