Description
This vibrant and nutritious Roasted Sweet Potato Beet Salad with Feta combines earthy roasted vegetables, toasted walnuts, and peppery greens tossed in a tangy balsamic vinaigrette. Perfect as a colorful side or light main, it is both visually stunning and full of flavor with a delightful balance of sweetness, spice, and creamy feta.
Ingredients
Scale
Salad
- 1 medium sweet potato, cubed
- 1 medium beet, cubed
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
- ¼ teaspoon ground cinnamon (optional)
- ½ teaspoon ground coriander (optional)
- 1 cup raw walnuts, roughly chopped (or substitute with seeds for nut-free)
- 4 cups greens of choice (we use arugula)
- ⅓ cup crumbled feta cheese (vegan feta if needed)
Balsamic Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon 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, cubed beet, and sliced red onion onto the baking sheet. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt, freshly cracked black pepper, and if desired, ¼ teaspoon ground cinnamon and ½ teaspoon ground coriander. Toss everything together so the vegetables are evenly coated.
- Roast the vegetables: Bake the vegetables for 25 to 30 minutes, stirring halfway through the cooking time to ensure even roasting. The vegetables should become tender and develop a slight caramelization.
- Add and toast walnuts: Remove the baking sheet from the oven and scatter the roughly chopped walnuts over the roasted vegetables. Return to the oven and bake for an additional 10 minutes until the walnuts are toasted, and the vegetables are fully softened. Remove from oven and set aside to cool slightly.
- Prepare the dressing: While the vegetables roast, combine the balsamic vinaigrette ingredients in a small bowl: 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and freshly cracked black pepper. Whisk thoroughly until the dressing is smooth and emulsified.
- Assemble the salad: On a serving plate, add your chosen 4 cups of greens (such as arugula). Toss the greens with about two-thirds of the prepared dressing to lightly coat. Top with the roasted vegetables and toasted walnuts, then sprinkle the crumbled feta cheese over the salad.
- Serve: Drizzle the remaining vinaigrette over the salad for extra flavor and serve immediately while the roasted veggies are still slightly warm for the best taste experience.
Notes
- For a nut-free version, substitute walnuts with pumpkin seeds or sunflower seeds.
- Use vegan feta cheese as a substitute to make the salad vegan-friendly.
- The optional cinnamon and coriander spices add warm, aromatic notes but can be omitted if preferred.
- You can swap arugula with other greens like spinach, kale, or mixed salad greens depending on preference.
- Store any leftover dressing separately in the refrigerator and use within 3 days.
- This salad is best served fresh, but leftover roasted vegetables can be stored in an airtight container in the fridge for up to 3 days.
