Best 2 Roasted Beet And Sweet Potato Salad Recipes

Roasted beet and sweet potato salad is a vibrant and flavorful dish that combines the earthy sweetness of beets with the creamy texture of roasted sweet potatoes. This colorful salad is packed with essential vitamins, minerals, and antioxidants, making it a healthy and delicious choice for any meal. Whether you're looking for a refreshing lunch or a delightful side dish, this salad is sure to impress.

Here are our top 2 tried and tested recipes!

ROASTED BEET AND SWEET POTATO SALAD

Roasted Beet and Sweet Potato Salad image

After making this lovely salad, you won't want to relegate nutritious beets and sweet potatoes to the side of the plate. The contrast of tender and crunchy vegetables is fantastic. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 medium fresh beets
1 large sweet potato, peeled and cubed
2 tablespoons water
4 cups torn Bibb or Boston lettuce
1 cup thinly sliced fennel bulb
2 tablespoons coarsely chopped walnuts, toasted
VINAIGRETTE:
3 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Steps:

Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.

Nutrition Facts : Calories 270 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE

Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette image

The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.

Provided by Kim's Cooking Now

Categories Salad Vegetable Salad Recipes

Time 1h20m

Yield 2

Number Of Ingredients 18

Ingredients

2 tablespoons dried bread crumbs
1 tablespoon all-purpose flour
1 egg, beaten
2 ounces garlic and herb goat cheese
½ tablespoon chopped shelled pistachios
1 beet, peeled
1 sweet potato, peeled
2 mini sweet peppers
1 tablespoon extra-virgin olive oil
4 ounces fresh spinach
¼ cup extra-virgin olive oil
1 small shallot, minced
2 tablespoons shelled pistachios
2 tablespoons flat-leaf parsley
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g

Tips:

For perfectly roasted vegetables, choose beets and sweet potatoes that are about the same size so they cook evenly.
To prevent the vegetables from sticking to the pan, toss them with a little olive oil before roasting.
Roast the vegetables at a high temperature (425°F) for 20-30 minutes, or until they are tender and slightly caramelized.
Once the vegetables are roasted, let them cool slightly before slicing or dicing them.
For a flavorful salad dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Toss the roasted vegetables with the dressing and sprinkle with crumbled goat cheese, chopped walnuts, and fresh herbs before serving.

Conclusion:

This roasted beet and sweet potato salad is a delicious and healthy side dish that is perfect for any occasion. The roasted vegetables are tender and flavorful, and the dressing is tangy and sweet. The goat cheese, walnuts, and fresh herbs add a nice touch of texture and flavor. This salad is sure to be a hit with your family and friends.