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Salad piled on a white plate.
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5 from 1 vote

Beetroot and Sweet Potato Salad with Arugula and Goat Cheese

This beetroot and sweet potato salad is perfect for the holidays. Goat cheese adds creaminess and tang while the arugula adds a peppery flavour that complements the sweetness of the roasted beets and sweet potatoes in this festive salad.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: American
Keyword: gluten-free, refined sugar-free
Servings: 6
Calories: 273kcal


  • Parchment paper
  • Sheet pans


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 honey)
  • 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 arugula
  • 3 cups chopped raw sweet potatoes
  • 3 cups peeled and chopped raw beets
  • 1/2 cup goat cheese (or substitute feta, burrata, or vegan cheese)
  • 2 tablespoons extra virgin olive oil


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 arugula and salad dressing.
  • Mix gently but thoroughly to ensure all the salad components are coated in dressing.
  • Divide the salad evenly onto plates, then add one heaping tablespoon of goat cheese, broken up into smaller dabs, on top of the individual salad servings.


  • To add an extra layer of flavour and crunch to this beetroot and sweet potato salad, sprinkle a handful of toasted pecans, walnuts, or pumpkin seeds on top of each individual serving.


Serving: 1.5Cups | Calories: 273kcal | Carbohydrates: 23g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 262mg | Potassium: 538mg | Fiber: 4g | Sugar: 10g | Vitamin A: 10142IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 2mg