Roasted Beet and Sweet Potato Salad
A colorful and crunchy salad featuring roasted beets and sweet potatoes, complemented by arugula, feta, and walnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beets
- 2 medium sweet potatoes
- 4 cups arugula
- 1/2 cup feta cheese, crumbled
- 1/2 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the beets and sweet potatoes by peeling and cutting them into bite-sized cubes.
- Toss the diced beets and sweet potatoes with olive oil, salt, and pepper in a large mixing bowl.
- Roast on a parchment-lined baking sheet for 25-30 minutes until tender and golden brown, flipping halfway through.
- Prepare the arugula in a large salad bowl.
- Add the roasted beets and sweet potatoes to the arugula along with the feta and walnuts.
- Make the dressing by whisking together remaining olive oil and balsamic vinegar; drizzle over the salad and toss gently.
- Taste and adjust seasoning as needed.
Notes
This salad can be made ahead of time; keep the arugula separate until serving to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: beet salad, sweet potato salad, roasted vegetables
Find it online: https://savoryaddict.com/weeknight-one-pan-roasted-beet-salad/