Description
A vibrant salad blending roasted beets and sweet potatoes with crisp greens, zesty dressing, and crunchy walnuts. This nutrient-rich dish offers a balance of earthy, sweet, and tangy flavors with optional feta for added contrast.
Ingredients
2 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
4 cups mixed salad greens (arugula, spinach, or kale)
½ cup crumbled feta cheese (optional)
¼ cup chopped walnuts
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C)
Peel and cube beets and sweet potatoes into ½-inch pieces
Drizzle with olive oil and season with salt and pepper
Spread in a single layer on a baking sheet
Roast for 30-35 minutes, flipping halfway for caramelization
Meanwhile, whisk balsamic vinegar, honey, Dijon mustard, and a pinch of salt
In a large bowl, toss salad greens with half the dressing
Top with roasted beets and sweet potatoes
Sprinkle with crumbled feta (if using) and toasted walnuts
Drizzle remaining dressing over the salad and serve
Notes
Substitute feta with crumbled vegan cheese or omit for vegan option
Use maple syrup instead of honey for vegan version
Almonds or pecans can replace walnuts
Adjust dressing acidity with additional balsamic vinegar or honey as needed
- Prep Time: 15
- Cook Time: 35
- Category: Vegetarian Recipes
- Method: Roasting
- Cuisine: Modern Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg