Roasted sweet potato and beetroot salad

Introduction

This roasted sweet potato and beetroot salad combines rich flavors, vibrant colors, and delightful textures. Earthy roasted vegetables pair perfectly with creamy feta, crunchy walnuts, and a sweet-tangy balsamic vinaigrette. Whether served as a side dish, a light lunch, or a festive addition to any table, this salad is nourishing, satisfying, and beautifully versatile.

Ingredients

For the Salad:

• 1 medium sweet potato, peeled and cubed
• 2 medium beets, peeled and cubed
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• ¼ teaspoon ground cinnamon (optional)
• ½ teaspoon ground coriander (optional)
• Salt and pepper, to taste
• 1 cup raw walnuts, roughly chopped
• 4 cups arugula or greens of choice
• ⅓ cup crumbled feta cheese

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• Freshly cracked black pepper, to taste

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup.
2. Roast the Vegetables:
   • Place the cubed sweet potatoes, beets, and sliced red onion on the baking sheet.
   • Drizzle with olive oil, and sprinkle with salt, pepper, cinnamon, and ground coriander (optional). Toss to coat.
   • Roast for 30 minutes, stirring halfway through.
   • After 30 minutes, sprinkle the chopped walnuts over the vegetables and roast for another 10 minutes until the walnuts are golden and the vegetables are tender.
3. Make the Dressing:
   While the vegetables roast, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
4. Assemble the Salad:
   • Place the arugula (or greens of choice) on a serving platter and toss with two-thirds of the dressing.
   • Arrange the roasted vegetables and walnuts over the greens.
   • Sprinkle with crumbled feta cheese and drizzle the remaining dressing over the top.
5. Serve:
   Serve immediately for the best flavor and texture.

Conclusion

This roasted sweet potato and beetroot salad is a beautiful harmony of sweet, savory, and crunchy elements. It’s perfect as a healthy vegetarian dish for fall dinners, holiday feasts, or everyday meals. The combination of flavors will impress your guests, and its ease of preparation makes it a go-to recipe for any occasion. Enjoy this nourishing and colorful salad! 🌱

For more details, visit the full recipe

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