Ingredients

1/2 cup olive oil

1/4 cup balsamic vinegar

2-3 tsp honey or maple syrup (taste and adjust sweetness)

1 tsp dijon mustard

1/2 tsp salt

Pinch black pepper

1 small red onion, thinly sliced

2 medium sweet potatoes, peeled and cut into small cubes

1 tbsp olive oil

Pinch cinnamon powder (optional)

1 beetroot

2 boxes arugula leaves, washed (each box around 5 oz / 145 g)

1/2 cup roughly chopped toasted pecans or walnuts, or untoasted or omit

1/2 cup feta cheese, crumbled (100 g)

Instructions

Step 1: Make the dressing by whisking together olive oil, balsamic vinegar, honey or maple syrup, dijon mustard, salt, and black pepper until well combined. Add the thinly sliced red onion and toss to coat. Store the dressing in the fridge until ready to use.

Step 2: Preheat the oven to 425°F (220°C). Place the cubed sweet potatoes on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with cinnamon if using, and toss to coat evenly. Arrange the sweet potato cubes in a single layer.

Step 3: Wash the beetroot, wrap it in foil, and place it in the oven alongside the sweet potatoes.

Step 4: Roast the sweet potatoes for 30-35 minutes, tossing halfway through, until they are crisp on the outside and tender inside. Set aside to cool.

Step 5: Roast the beetroot for 45 minutes to 1 hour, until a knife inserted into the center goes in easily. Let the beetroot cool until it can be handled comfortably. Peel the skin off, which will come away in strips, then cut the beetroot into cubes and set aside.

Step 6: To assemble, spread the arugula leaves on a serving plate. Top with the roasted sweet potatoes, beetroot cubes, chopped nuts, and crumbled feta cheese.

Step 7: Drizzle the dressing evenly over the salad. Toss lightly to combine and serve immediately.

Tips & Variations

Use toasted nuts for extra crunch and flavor, or omit nuts for a nut-free version.

Add a handful of baby spinach or mixed greens along with arugula for more variety.

For a vegan version, replace feta cheese with crumbled tofu or omit cheese entirely.

Try substituting honey with maple syrup for a richer sweetness with a subtle maple flavor.

Leftover roasted vegetables can be added to grain bowls or wraps for another meal.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated as well. When ready to serve, toss the ingredients together again and drizzle with fresh dressing. The salad is best enjoyed fresh but can be eaten cold or at room temperature.

FAQs

Can I use raw beetroot instead of roasting?

Raw beetroot is quite hard and has a different texture and flavor. Roasting softens it and brings out sweetness, so roasting is recommended for this salad.

How can I tell when the beetroot is done roasting?

The beetroot is ready when a knife inserts easily into the center without resistance. Cooking time varies by size but generally takes 45 minutes to 1 hour at 425°F (220°C).