Packed with fabulous fall flavors, this delicious and nutritious Roasted Beet and Sweet Potato Salad is a naturally gluten free and vegan side that everyone will love! It’s a great way to get in extra veggies and is the perfect side dish for your Christmas or Thanksgiving table.
Serve it alongside my Stuffing Stuffed Chicken Breast for a fuss free holiday dinner.
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Easy Roasted Beet and Sweet Potato Salad
This easy and nutritious Roasted Beet and Sweet Potato Salad is full of great flavor and texture and a delicious way to get extra veggies into your diet. It’s a naturally gluten-free, dairy-free, and vegan recipe that everyone will love!
And with minimal prep time, it’s also the perfect fall or holiday side dish or starter and is great for Thanksgiving and Christmas. If you love beets as much as I do, be sure to check out my Roasted Beet Salad with Orange Tahini Dressing and Beet and Feta Salad with Walnuts as well!
Ingredient notes
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Sweet potato - cut into cubes
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Fresh beets - cut into cubes
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Red onion - roughly chopped
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Olive oil - extra virgin
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Spring mix - or other greens of choice like a combination of spinach and arugula
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Walnuts - roughly chopped
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Salt and pepper - to taste
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Dressing - follow my Maple Balsamic Vinaigrette Dressing recipe to make it
How to make Roasted Beet and Sweet Potato Salad
- Preheat your oven to 410 degrees Fahrenheit.
- In a large bowl combine peeled and cubed sweet potatoes, beets, chopped red onion and 1 ½ tablespoons olive oil. Sprinkle with kosher salt and ground black pepper and mix gently to coat.
- Line a large baking sheet with parchment paper (or aluminum foil) and spread the veggies in one even layer.
- Roast for 30-35 minutes until the beets are fork tender and sweet potatoes lightly browned on the edges.
- While the veggies are roasting, make the dressing using this Maple Balsamic Salad Dressing recipe in a Mason jar or whisk in a small bowl.
- Once the beets, sweet potatoes and onions are out of the oven, leave them out to cool on the sheet pan for at least 10 minutes.
- Place spring mix (or other greens) in a large bowl or platter. Top with cooled roasted veggies, sprinkle chopped walnuts on top (you can toast them first, if you want) and drizzle with dressing.
- Serve as is or toss the salad to distribute the dressing around right before plating.
How to store leftovers
Store leftover salad in an airtight container in the refrigerator for up to 4 days.
Serving suggestions
This delicious fall salad is great all on its own or with some grilled chicken or salmon added to it.
It’s also an amazing side or starter that goes great with Crispy Baked Chicken Wings or Buffalo Chicken Thighs, Pork Kebabs, or Ground Turkey Shepherd's Pie.
If you’re looking for a lighter soup and salad combo, try pairing this salad with any of my delicious fall-inspired soups like Butternut Squash Carrot Soup, Roasted Pumpkin Cauliflower Soup, or Spicy Lentil Potato Soup to name just a few.
More tips and tricks
- Cooking time will depend on the size of your veggies. If you cut your beets and sweet potatoes small, check them after 20 minutes. Larger cubes will need 30 minutes, or more.
- If you don't want your hands to get stained, wear latex gloves while peeling and cutting the beets.
- When mixing the veggies before roasting them, I like to add the beets at the end - that way they don't stain sweet potatoes pink.
- My Maple Balsamic Vinegar Dressing recipe makes 8 tablespoons of dressing. If you don't like a lot of dressing on your salad, start with 6 tablespoons and add more later, if needed.
- You can toast the walnuts before adding them to the salad for a bigger crunch. To do so, add them to an empty skillet in a single layer and toast until lightly brown oven medium heat, shaking the pan often. Or, try it with my Honey Glazed Walnuts - perfect for the holidays!
- You can als try other variations of nuts like pecans or even toasted pumpkin seeds or sunflower seeds in this salad as well
- If you prefer the spiciness of raw onion in salads, you can opt NOT to cook the red onion with the beets and sweet potatoes. Slice the onion thin and add raw to the salad with cooled roasted veggies and walnuts.
Recipe FAQs
It is better to peel your beets before roasting them. Use a sharp paring knife or vegetable peeler. I also recommend wearing disposable gloves.
Yes. Crumbled feta cheese or goat cheese will go beautifully with beets. I didn’t include cheese in this particular recipe because I already have a Beet and Feta Salad on my blog and I wanted this one to be more veggie focused.
Sweet potatoes will be soft first but you don’t need to roast the 2 veggies separately. Just keep roasting both until the beets are fork tender. Don't worry, you won’t overcook the potatoes.
They didn’t roast long enough. Check the cooked beets with a fork - if they’re still hard, add 5 more minutes and check again. They should be fork tender when they are done.
Grilled or roasted chicken, salmon, tofu or even high protein grains like quinoa or farro all work great in this sweet potato and beetroot salad.
Recipe
Roasted Beet and Sweet Potato Salad
Ingredients
- 12 oz sweet potato or one large, cut into cubes
- 12 oz beets about 2 medium beets, cut into cubes
- 5 oz red onion about ½ medium onion, roughly chopped
- 1 ½ tablespoon olive oil
- 5 oz spring mix or other greens of choice
- ⅓ cup walnuts roughly chopped
- salt and pepper
- Maple Balsamic Dressing recipe link below
Instructions
- Preheat the oven to 410 dgrees Fahrenheit.
- In a large bowl combine peeled and cubed sweet potatoes, beets, chopped red onion and 1 ½ tablespoons olive oil. Sprinkle with kosher salt and ground black pepper and mix gently to coat.
- Line a large baking sheet with parchment paper (or aluminum foil) and spread the veggies in one even layer.
- Roast for 30-35 minutes until the beets are fork tender and sweet potatoes lightly browned on the edges.
- While the veggies are roasting, make the dressing using this Maple Balsamic Dressing recipe.
- Once the beets, sweet potatoes and onions are out of the oven, leave them out to cool for at least 10 minutes.
- Place spring mix (or other greens) in a large bowl or platter. Top with cooled roasted veggies, sprinkle chopped walnuts on top (you can toast them first, if you want) and drizzle with dressing.
- Serve as is or toss the salad to distribute the dressing around right before plating.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Bogusława says
Delicious dish🌸
Sonja says
Yum! This is the perfect salad recipe for someone with a sweet tooth like me. So easy and delicious!
Nora says
Perfect side for the holiday table! We tried it right away and will make it again for our holiday dinner!
Juyali says
Love a salad that is healthy and delicious. I've been trying more salads with beets, and this one is a keeper. 🙂
Elizabeth says
This combination of roasted veggies is insanely delicious!! I'll be making it again on Thanksgiving!
Criss says
This roasted beet and sweet potato salad came out so good! The earthy beets and sweet potatoes paired perfectly, and it’s such a colorful addition to the table.
Sara Mayer says
This salad was delicious! I topped with goat cheese.