Beetroot and Sweet Potato Salad Recipe

Beetroot and sweet potato salad in a white bowl.

5 from 2 votes

Beetroot and Sweet Potato Salad Recipe

This beetroot and sweet potato salad is perfect during fall and winter, especially for the holidays. It's vegan and gluten free which makes it a great option if you're accommodating guests with various dietary restrictions.

Prep Time15

Cook Time50

Total Time1 5

Course: Salad

Cuisine: American

Servings:

Calories: 310.5kcal

Author: Jennifer Bell

Equipment

Parchment paper
Sheet pans

Ingredients

For the dressing:

1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar (or substitute lemon juice)
1 tablespoon maple syrup (or substitute agave)
2 teaspoons finely chopped chives (or substitute 1 teaspoon of finely chopped onion or garlic)
1/4 teaspoon salt
1/8 teaspoon black pepper

For the salad:

6 cups salad greens such as lettuce, arugula, or spinach.
3 cups chopped raw sweet potatoes
3 cups peeled and chopped raw beets
1/2 cup toasted pecans
2 tablespoons extra virgin olive oil

Instructions

For the dressing:

Add 1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons finely chopped chives (or substitute 1 teaspoon of finely chopped onion or garlic), salt, and pepper to a container with a tight fitting lid, then shake well to mix (alternatively you can add the ingredients to a mixing bowl and use a whisk to mix well).

For the salad:

Preheat the oven to 400 degrees Fahrenheit.
Like two sheet pans with parchment paper.
Add the chopped sweet potatoes and one tablespoon of olive oil to one of the sheet pans and add the peeled and chopped beets and one tablespoon of olive oil to the other sheet pan.
Use your hands or a spoon to toss the sweet potatoes with the oil, then do the same with the beets.
Bake at 400 degrees Fahrenheit for 30 minutes, then flip the sweet potatoes and beets in their pans and continue to bake for an additional 20 minutes or until they’re fork-tender and slightly caramelized around the edges.
Allow the sweet potatoes and beets to cool to room temperature, then add them to a large mixing bowl along with the salad greens, toasted pecans, and dressing.
Mix gently but thoroughly to ensure all the salad components are coated in dressing before serving.

Notes

You can roast the sweet potatoes and beets up to three days in advance, but be sure to serve this beetroot and sweet potato salad immediately after tossing with the dressing.

Nutrition