Description
Roasted Beet Sweet Potato Salad is a stunning, nutritious dish that combines the earthy sweetness of roasted beets with the creamy texture of sweet potatoes, all enhanced by a tangy balsamic dressing. This vibrant salad not only pleases the eye but also delivers a burst of flavor and health benefits in every bite. Perfect for any occasion, it can be served warm or chilled, making it a versatile addition to your meal repertoire.
Ingredients
Scale
- 2 medium beets (about 400g), washed and trimmed
- 2 medium sweet potatoes (about 400g), peeled and cubed
- 2 tbsp extra virgin olive oil, divided
- 4 cups fresh baby spinach
- 1/2 cup crumbled feta cheese (about 75g)
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wrap each beet in aluminum foil and place on the baking sheet. Roast for about 45-60 minutes until tender.
- On another baking sheet, toss sweet potato cubes in 1 tablespoon of olive oil, season with salt and pepper, then roast for about 25-30 minutes until golden.
- Once cooled, peel the beets and cut them into bite-sized pieces.
- In a large bowl, combine spinach, roasted beets, and sweet potatoes. Crumble feta on top.
- Drizzle with balsamic vinegar and remaining olive oil. Toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 260
- Sugar: 10g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 15mg