Why You’ll Love This Recipe
- The roasted sweet potatoes and beets bring a delicious sweetness and depth of flavor.
- It’s a colorful and visually appealing dish.
- The tangy maple dressing ties everything together perfectly.
- It’s versatile enough to serve as a side dish or a light main course.
- It’s vegan, gluten-free, and easy to prepare in advance.
Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- 3 tbsp apple cider vinegar (or lemon juice)
- 1 tbsp maple syrup (or agave)
- 2 tsp finely chopped chives (or onion/garlic)
- ¼ tsp salt
- ⅛ tsp black pepper
For the salad:
- 6 cups salad greens (arugula, spinach, or lettuce)
- 3 cups chopped sweet potatoes
- 3 cups peeled and chopped beets
- ½ cup toasted pecans
- 2 tbsp extra virgin olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 400°F (200°C).
- Line two sheet pans with parchment paper. Toss the chopped sweet potatoes and beets with 1 tbsp of olive oil each, then spread them on separate pans.
- Roast for 30 minutes, flipping the vegetables halfway through, then continue baking for another 20 minutes or until fork-tender and golden.
- In a small jar, combine the olive oil, apple cider vinegar, maple syrup, chives, salt, and pepper. Shake to combine or whisk in a bowl.
- Allow the roasted vegetables to cool to room temperature. In a large bowl, toss them with salad greens, toasted pecans, and the dressing. Serve immediately.
Servings and Timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 50 minutes
Variations
- Swap the pecans for sunflower or pumpkin seeds for a nut-free option.
- Use butternut squash or acorn squash in place of sweet potatoes for a different flavor.
- Add a protein like chickpeas or grilled chicken for a more substantial meal.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve cold or at room temperature. Do not freeze as the vegetables’ texture may change.
FAQs
Can I make this salad ahead of time?
Yes, you can roast the vegetables and prepare the dressing up to three days ahead. Add the dressing and greens just before serving.
Can I substitute lemon juice for vinegar in the dressing?
Yes, lemon juice is a great substitute for apple cider vinegar in the dressing.
Is this salad vegan and gluten-free?
Yes, this salad is both vegan and gluten-free.
How do I toast the pecans?
Simply place them in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant.
Can I use other greens instead of arugula?
Yes, spinach, kale, or mixed greens can be substituted depending on your preference.
How long can I store leftovers?
The salad can be stored in the fridge for up to 3 days. Keep the dressing separate if possible to avoid sogginess.
Can I add other vegetables?
Yes, feel free to add roasted carrots, parsnips, or other root vegetables for extra texture and flavor.
Can I use garlic or onions in the dressing instead of chives?
Yes, you can substitute garlic or onion for chives, but use a smaller amount (1 tsp) to avoid overpowering the salad.
Is this salad suitable for a holiday meal?
Yes, it’s perfect for Thanksgiving, Christmas, or New Year’s Eve, thanks to its rich colors and festive flavors.
Can I make this recipe with pre-cooked beets and sweet potatoes?
Yes, using pre-cooked beets and sweet potatoes will save time. Just roast them briefly to warm them up and add the dressing.
Conclusion
This Roasted Beet and Sweet Potato Salad is a delightful, nutrient-packed dish that brings together sweet, savory, and crunchy elements. With its easy preparation and vibrant flavors, it’s the perfect addition to any meal, from casual weeknight dinners to holiday feasts.
Print
Roasted Beet and Sweet Potato Salad
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Roasted Beet and Sweet Potato Salad is a vibrant, nutrient-packed dish featuring earthy roasted beets and sweet potatoes, paired with fresh greens and crunchy toasted pecans. Drizzled with a tangy maple dressing, it’s the perfect vegan and gluten-free salad for fall, winter, or any holiday gathering.
Ingredients
For the Dressing:
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar (or lemon juice)
1 tablespoon maple syrup (or agave)
2 teaspoons finely chopped chives (or onion/garlic)
¼ teaspoon salt
⅛ teaspoon black pepper
For the Salad:
6 cups salad greens (arugula, spinach, or lettuce)
3 cups chopped sweet potatoes
3 cups peeled and chopped beets
½ cup toasted pecans
2 tablespoons extra virgin olive oil
Instructions
-
Preheat the oven to 400°F (200°C).
-
Line two sheet pans with parchment paper. Toss the chopped sweet potatoes and beets with 1 tablespoon of olive oil each, then spread them on separate pans.
-
Roast for 30 minutes, flipping the vegetables halfway through, then continue baking for another 20 minutes or until fork-tender and golden.
-
In a small jar, combine the olive oil, apple cider vinegar, maple syrup, chives, salt, and pepper. Shake to combine or whisk in a bowl.
-
Allow the roasted vegetables to cool to room temperature. In a large bowl, toss them with salad greens, toasted pecans, and the dressing. Serve immediately.
Notes
Swap pecans for sunflower or pumpkin seeds for a nut-free version.
Butternut squash or acorn squash can replace sweet potatoes for a different flavor.
Add a protein like chickpeas or grilled chicken for a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
