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Roasted Sweet Potato and Beet Salad Recipe


This is a colorful salad with roasted sweet potatoes and beets. It's mixed with a tangy balsamic dressing and topped with feta cheese and walnuts. It's a yummy side dish for dinner.


3 medium sweet potatoes, peeled and cubed
2 medium beets, peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste
50 ml balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
3 tablespoons extra virgin olive oil
1 small red onion, thinly sliced
100 grams feta cheese, crumbled
50 grams walnuts, chopped
A handful of arugula or mixed greens


Preheat the oven to 200°C (400°F).
Place the sweet potatoes and beets on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
Roast in the preheated oven for 30 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, honey, and extra virgin olive oil in a small bowl. Season with salt and pepper to taste.
Remove the roasted sweet potatoes and beets from the oven and let them cool slightly.
In a large bowl, combine the roasted sweet potatoes and beets with the sliced red onion and arugula or mixed greens.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with crumbled feta cheese and chopped walnuts before serving.

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