Roasted Sweet Potato & Beetroot Salad

Why Make This Recipe

Roasted Sweet Potato & Beetroot Salad is a colorful and nutritious dish that’s perfect for any meal. It combines hearty vegetables with the crunch of nuts and the creaminess of feta cheese, making it a satisfying choice. This salad is not only delicious but also packed with vitamins, fiber, and protein, thanks to the quinoa and fresh ingredients. It’s a fantastic option for anyone looking to enjoy a healthy and vibrant meal.

How to Make Roasted Sweet Potato & Beetroot Salad

Ingredients

• 1/3 cup quinoa, dry (or 1 cup cooked)
• 1 large sweet potato, peeled and cut into cubes
• 2 medium beetroots, peeled and cut into cubes
• 1 tablespoon olive oil (for roasting)
• 3-4 curly kale leaves, torn and stems removed
• 1/4 cup pecans, chopped
• 1/4 cup raisins
• 1/2 cup feta cheese, crumbled
• Salt and pepper, to taste
• 1 tablespoon extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 lemon, juiced

Directions

1. Preheat your oven to 400°F (180°C, fan-forced) and prepare the sweet potato and beetroot. Peel and chop them into ¾ inch pieces.
2. Place the vegetables onto a baking sheet and toss them in olive oil, salt, and pepper.
3. Spread them in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork-tender.
4. Meanwhile, cook the quinoa according to package directions or use pre-cooked quinoa if you have some on hand.
5. Whisk all the dressing ingredients together in a small bowl or shake them together in a jar with a lid.
6. In a large mixing or serving bowl, drizzle half the dressing over the kale. Massage the kale with your hands to break down the tough fibers, making it softer and tastier.
7. Add the cooked quinoa, roasted beets, sweet potato, feta, raisins, pecans, and the remaining dressing. Mix well and top with extra feta cheese. This salad is best served warm or at room temperature.

How to Serve Roasted Sweet Potato & Beetroot Salad

This salad makes a great main dish or a side. Serve it warm or at room temperature for the best flavor. It pairs wonderfully with grilled chicken or fish and is perfect for lunch or dinner. You can also pack it for lunch to energize your midday meal.

How to Store Roasted Sweet Potato & Beetroot Salad

Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it fresh longer, consider storing the dressing separately and adding it just before serving.

Tips to Make Roasted Sweet Potato & Beetroot Salad

• Make sure to cut the sweet potato and beetroot into similar sizes to ensure even cooking.
• For an added crunch, you can toast the pecans before adding them to the salad.
• If you prefer, you can use goat cheese instead of feta for a different flavor profile.

Variation

Feel free to add other ingredients like avocado or pomegranate seeds for extra flavor and nutrition. You can also switch out the raisins for cranberries for a festive touch.

FAQs

Can I use canned beets for this salad?
Yes, you can use canned beets. Just make sure to drain and rinse them before adding to the salad.

Is this salad gluten-free?
Yes, this salad is gluten-free as it uses quinoa instead of traditional grains.

Can I make this salad ahead of time?
Yes, you can prepare the sweet potatoes, beets, and quinoa ahead of time. Just assemble the salad and add dressing right before serving for the best taste.

Roasted Sweet Potato & Beetroot Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: olivia
• Total Time: 50
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A colorful and nutritious salad combining hearty sweet potatoes and beetroots with crunchy nuts and creamy feta cheese.

---

Ingredients

Scale 1x2x3x

• 1/3 cup quinoa, dry (or 1 cup cooked)
• 1 large sweet potato, peeled and cubed
• 2 medium beetroots, peeled and cubed
• 1 tablespoon olive oil (for roasting)
• 3–4 curly kale leaves, torn with stems removed
• 1/4 cup pecans, chopped
• 1/4 cup raisins
• 1/2 cup feta cheese, crumbled
• Salt and pepper, to taste
• 1 tablespoon extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 lemon, juiced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (180°C, fan-forced) and prepare the sweet potato and beetroot. Peel and chop them into ¾ inch pieces.
2. Place the vegetables onto a baking sheet and toss them in olive oil, salt, and pepper.
3. Spread them in a single layer and roast in the oven for 30-35 minutes, until lightly browned and fork-tender.
4. Meanwhile, cook the quinoa according to package directions or use pre-cooked quinoa if available.
5. Whisk together all the dressing ingredients in a small bowl or shake them in a jar with a lid.
6. In a large mixing or serving bowl, drizzle half the dressing over the kale and massage it with your hands to soften.
7. Add cooked quinoa, roasted beets, sweet potato, feta, raisins, pecans, and the remaining dressing. Mix well and top with extra feta cheese.
8. Serve warm or at room temperature for the best flavor.

Notes

For added crunch, toast the pecans before adding. This salad is gluten-free and can be made ahead of time for easy meal prep.

• Prep Time: 15
• Cook Time: 35
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 20mg