If you’re anything like me, you’ve probably had those moments where you want something healthy but still crave comfort. That’s where this Roasted Beet Sweet Potato Salad comes into play. It’s hearty, vibrant, and just a little bit fancy—without requiring you to spend all day in the kitchen.
Picture this: caramelized sweet potatoes, earthy roasted beets, and tangy goat cheese, all tossed together on a bed of crisp greens. Add a drizzle of homemade balsamic vinaigrette, and suddenly, you’ve got yourself a salad that’s equal parts nourishing and indulgent. My kids even gave it the thumbs up, and if you have picky eaters at home, you know that’s basically a five-star review.
Table of Contents
Why You’ll Love This Roasted Beet Sweet Potato Salad
- It’s versatile. Works as a light lunch, holiday side, or even a vegetarian main.
- It’s gorgeous. Seriously—this salad could double as table décor with its jewel-toned beets and golden sweet potatoes.
- It’s nutritious. Packed with antioxidants, vitamins, and good-for-you fats.
- It’s easy to make ahead. Roast the veggies earlier in the day, then assemble when you’re ready to serve.
What Does Roasted Beet Sweet Potato Salad Taste Like?
This salad is a flavor party. The sweet potatoes are caramelized and creamy, the beets bring that deep earthy sweetness, while toasted nuts add a nutty crunch. The goat cheese (or feta) gives it a tangy, creamy punch, and the vinaigrette ties it all together with just the right balance of sweet and tart. It’s a little bit sweet, a little bit savory, and totally satisfying.
Ingredients You’ll Need for Roasted Beet Sweet Potato Salad
When it comes to building a truly irresistible Roasted Beet Sweet Potato Salad, the magic is all in the ingredients. Each component adds its own special flavor and texture, coming together like a well-rehearsed symphony. Let’s break it down so you know exactly what makes this salad shine:
For the Roasted Vegetables
- Beets (2 medium, peeled and cubed): Beets are the deep ruby jewels of this dish. Once roasted, they turn tender and slightly sweet with an earthy undertone that pairs perfectly with caramelized sweet potatoes. Pro tip: wear gloves when cutting to avoid pink-stained hands that’ll make you look like you just painted a Valentine’s Day card!
- Sweet Potato (1 large, peeled and cubed): The star player. Sweet potatoes roast beautifully, becoming creamy inside with golden, crispy edges. They bring natural sweetness that balances the tanginess of the vinaigrette. If you love this ingredient as much as I do, you might also want to check out my Roasted Sweet Potato Salad for another variation.
- Red Onion (1, cut into wedges): Adds a touch of sharpness and a pop of color. When roasted, red onions mellow into a caramelized, slightly sweet flavor that ties the salad together.
- Olive Oil (2 tablespoons): A drizzle of olive oil helps everything roast to perfection while adding a subtle richness.
- Dried Thyme (1 teaspoon): A sprinkle of dried thyme adds an herby backbone that complements the vegetables.
- Salt (½ teaspoon) & Black Pepper (¼ teaspoon): The simplest seasonings are often the most important. Salt draws out the natural flavors, while pepper gives a gentle kick.
For the Salad Base
- Baby Spinach or Mixed Greens (5 ounces): A fresh, crisp foundation. Spinach adds mild, slightly sweet notes, while a spring mix offers peppery variety. Either way, the greens create a refreshing balance to the roasted veggies.
- Goat Cheese or Feta (½ cup, crumbled): Creamy, tangy, and just a little indulgent. The cheese is what makes each bite feel extra satisfying. Goat cheese has a smooth, tangy richness, while feta brings a briny punch—both pair beautifully with sweet root veggies.
- Toasted Pecans or Walnuts (¼ cup, roughly chopped): For crunch and nutty depth. Toasting them first intensifies their flavor and ensures they don’t get lost among the bolder ingredients.
- Dried Cranberries or Cherries (¼ cup): These chewy little gems add sweetness and a hint of tartness, which balances the earthy beets and creamy cheese.
For the Balsamic Vinaigrette
- Balsamic Vinegar (3 tablespoons): Tangy, slightly sweet, and the backbone of the dressing. It brightens up the whole salad.
- Olive Oil (1 tablespoon): Smooths out the sharp edges of vinegar and creates that classic vinaigrette consistency.
- Honey or Maple Syrup (1 tablespoon): A touch of natural sweetness makes the dressing perfectly balanced. Honey is more floral, while maple syrup adds warmth.
- Dijon Mustard (1 teaspoon): Acts as both a flavor booster and an emulsifier—helping the vinaigrette come together in a silky blend.
- Garlic (1 clove, minced): For depth and savory punch. Garlic makes the dressing taste like it came straight from a restaurant kitchen.
- Salt & Pepper (to taste): Adjust depending on whether you like your dressing more bold or more subtle.
This carefully chosen lineup of ingredients turns an ordinary dish into something that feels restaurant-worthy yet completely doable at home. By using whole, fresh foods, this Roasted Beet Sweet Potato Salad delivers both incredible taste and nourishing benefits, making it a recipe you’ll want to keep in your regular rotation.
How to Make Roasted Beet Sweet Potato Salad (Step by Step)
Making this Roasted Beet Sweet Potato Salad isn’t just about tossing some vegetables into a bowl—it’s about creating layers of flavor and texture that sing together. Here’s the step-by-step guide to pulling off a salad that looks and tastes like it came from your favorite café:
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature is the sweet spot for roasting—hot enough to caramelize those edges, but gentle enough to keep the vegetables tender inside. A properly heated oven sets the stage for that perfect balance of crispy and creamy.
Step 2: Prep the Vegetables
Grab your cutting board and peel 2 medium beets and 1 large sweet potato. Cut them into roughly 1-inch cubes—this size ensures even cooking and makes every bite just right. Then slice 1 red onion into wedges.
👉 Quick tip: Beets love to stain! To avoid pink-streaked hands, slip on a pair of kitchen gloves or use parchment paper under your cutting board.
If sweet potatoes are your jam, you might also enjoy my Sweet Potato Gratin with Smoked Gouda—it’s another cozy dish where sweet potatoes steal the spotlight.
Step 3: Season the Vegetables
Place your cubed beets, sweet potato, and onion wedges into a large mixing bowl. Drizzle with 2 tablespoons olive oil, then sprinkle in 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss everything together until each piece glistens with oil and herbs.
This step is more than just seasoning—it’s where flavor begins to bloom. The thyme adds a gentle earthiness, while the olive oil ensures those golden, crispy edges we all crave.
Step 4: Arrange on a Baking Sheet
Spread the vegetables in a single layer on a large baking sheet. Avoid piling them up—if the tray is overcrowded, your veggies will steam instead of roast. (And we’re here for caramelization, not soggy potatoes!) If you need to, use two baking sheets.
Step 5: Roast to Perfection
Slide the baking sheet into your preheated oven and roast for 25–30 minutes, flipping the vegetables halfway through. You’ll know they’re ready when the edges look caramelized, the beets are fork-tender, and the sweet potatoes practically melt in your mouth.
Step 6: Cool Slightly
Once roasted, remove the veggies from the oven and let them cool for about 5 minutes. This is an important step—adding piping-hot vegetables to fresh greens will cause them to wilt too much. A little warmth is okay (and actually tasty), but balance is key.
Step 7: Make the Balsamic Vinaigrette
While your vegetables cool, whisk together the dressing. In a small bowl (or a jar with a lid), combine:
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- A pinch of salt and pepper
Whisk (or shake!) until smooth and emulsified. Taste-test here—add a touch more honey if you want it sweeter or an extra pinch of salt if you want more depth.
Step 8: Assemble the Salad
In a large serving bowl, place 5 ounces of fresh baby spinach or mixed greens. Top with your roasted beets, sweet potatoes, and onion wedges. Sprinkle on ½ cup crumbled goat cheese, ¼ cup toasted pecans or walnuts, and ¼ cup dried cranberries or cherries.
Now, drizzle that balsamic vinaigrette over the top, starting with a little and adding more as needed. Toss everything gently—enough to mix, but not so much that you bruise the spinach.
Step 9: Serve Immediately
This salad is at its best when served fresh, with the veggies still slightly warm and the cheese just beginning to soften into creamy little pockets. Plate it up, grab your fork, and enjoy the rich, colorful flavors of your homemade Roasted Beet Sweet Potato Salad.
👉 Pro tip: If you’re planning ahead, keep the roasted vegetables, vinaigrette, and greens stored separately. That way, you can toss everything together just before serving and keep the salad crisp and vibrant.
Tips and Tricks for Perfect Roasted Beet Sweet Potato Salad
- Don’t overcrowd the pan. Give the veggies room to roast, not steam.
- Swap cheeses. Feta, blue cheese, or even shaved parmesan all work beautifully.
- Add protein. Top with grilled chicken or chickpeas if you want to make it a full meal.
- Make it ahead. Roast veggies and prep vinaigrette earlier; assemble right before serving.
- Storage tip: Keep the dressing separate if storing leftovers to avoid soggy greens.
Storage
This salad is best enjoyed fresh. If you’ve got leftovers:
- Store roasted veggies separately in the fridge for up to 3 days.
- Keep vinaigrette in a sealed jar for up to a week.
- Assemble when ready to serve for maximum freshness.
FAQs
Can I roast the vegetables the day before?
Yes! Just store them in the fridge and bring to room temperature before tossing with the greens.
What greens work best?
Baby spinach is my favorite, but arugula or a spring mix works wonderfully too.
Can I skip the nuts?
Absolutely. For crunch, you could swap in pumpkin seeds or sunflower seeds.
Conclusion
This Roasted Beet Sweet Potato Salad is more than just a salad—it’s a wholesome, colorful dish that makes eating your veggies feel like a treat. Whether you’re making it for a weeknight dinner or bringing it to a holiday table, it’s bound to impress. Give it a try, and let me know how it goes—I’d love to see your creations.
If you loved this, you might also enjoy my Roasted Sweet Potato Salad or Roasted Beetroot Pumpkin Salad.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Roasted Beet Sweet Potato Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
Description
A vibrant and nourishing salad made with roasted beets, sweet potatoes, caramelized red onion, fresh greens, tangy goat cheese, crunchy nuts, and a homemade balsamic vinaigrette.
Ingredients
2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
5 ounces baby spinach or mixed greens
1/2 cup crumbled goat cheese or feta
1/4 cup toasted pecans or walnuts, roughly chopped
1/4 cup dried cranberries or cherries
Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C).
2. Peel and cube the beets and sweet potato, and slice the red onion into wedges.
3. Place vegetables in a mixing bowl, drizzle with olive oil, and season with thyme, salt, and black pepper. Toss to coat evenly.
4. Arrange the vegetables in a single layer on a baking sheet.
5. Roast for 25–30 minutes, flipping halfway, until caramelized and tender.
6. Remove from oven and let the vegetables cool slightly for 5 minutes.
7. Prepare the vinaigrette by whisking together balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, garlic, salt, and pepper.
8. In a large serving bowl, place the baby spinach or mixed greens.
9. Top with roasted vegetables, goat cheese, toasted nuts, and dried cranberries.
10. Drizzle with vinaigrette, toss gently, and serve immediately.
Notes
Wear gloves when peeling beets to avoid staining your hands.
For best results, roast vegetables in a single layer without overcrowding the baking sheet.
If preparing ahead, store roasted vegetables, vinaigrette, and greens separately, then assemble just before serving.
