Description
A vibrant and nutritious Sweet Potato and Beetroot Salad featuring roasted sweet potatoes and beetroot, tossed with peppery arugula, crunchy toasted nuts, and creamy feta cheese, all brought together by a tangy honey-mustard balsamic dressing.
Ingredients
Scale
Dressing
- 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
Salad
- 2 medium sweet potatoes, peeled, cut into small cubes
- 1 tbsp olive oil
- Pinch cinnamon powder, optional
- 1 beetroot
- 2 boxes arugula leaves, washed (each box about 5 oz / 145 g)
- 1/2 cup roughly chopped toasted pecans or walnuts (optionally untoasted or omit)
- 1/2 cup feta cheese, crumbled (100 g)
Instructions
- Make the dressing: Whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined. Add the thinly sliced red onion and toss to coat. Store the dressing in the fridge until ready to use.
- Preheat the oven and prepare sweet potatoes: Preheat the oven to 425°F (220°C). Place the peeled and cubed sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle cinnamon powder if using, and toss to coat evenly. Arrange sweet potato cubes in a single layer.
- Prepare beetroot for roasting: Wash the beetroot, wrap it tightly in foil, and place it on the baking sheet alongside the sweet potatoes.
- Roast the vegetables: Roast the sweet potatoes for 30-35 minutes total, turning halfway through to ensure they become crisp outside and tender inside. Roast the beetroot for 45 minutes to 1 hour until a knife inserted easily pierces to the center.
- Cool and peel beetroot: Once roasted, let the beetroot cool until comfortable to handle. Peel off the skin, which will come off in strips, then cut the beetroot into cubes and set aside.
- Assemble the salad: On a serving plate, layer the washed and dried arugula leaves as the base. Top with roasted sweet potatoes, cubed beetroot, chopped toasted nuts, and crumbled feta cheese.
- Dress and serve: Drizzle the prepared dressing evenly over the salad. Toss lightly to combine all ingredients and enjoy immediately.
Notes
- For a vegan option, replace feta cheese with vegan cheese or omit entirely.
- To save time, beetroot can be pre-cooked or purchased pre-roasted.
- Adjust honey or maple syrup in the dressing to your preferred sweetness level.
- Use toasted nuts for extra crunch and flavor; you can toast nuts in a dry pan over medium heat for 3-5 minutes.
- If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding to the dressing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Sweet Potato Salad, Beetroot Salad, Roasted Vegetables, Arugula, Feta Cheese, Healthy Salad, Vegetarian Salad
