Sweet Potato and Beetroot Salad

This sweet potato and beetroot salad is colorful, earthy, and naturally sweet with a perfect balance of textures and flavors. I love how the roasted vegetables pair with crisp greens, creamy cheese, and a tangy dressing to create a wholesome, satisfying salad that works in any season.

Why You’ll Love This Recipe

I love how this salad brings together warm roasted vegetables and fresh ingredients in one bowl. It’s hearty enough to stand on its own as a meal but also makes a beautiful side dish. The sweet potatoes and beets give it depth, while the dressing brightens it all up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (peeled and cubed)

• Beets (peeled and cubed)

• Olive oil

• Salt

• Black pepper

• Mixed greens or arugula

• Feta or goat cheese (crumbled)

• Walnuts or pecans (toasted)

• Red onion (thinly sliced, optional)

For the dressing:

• Olive oil

• Balsamic vinegar or red wine vinegar

• Dijon mustard

• Honey or maple syrup

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the cubed sweet potatoes and beets separately with olive oil, salt, and pepper, then spread them on a baking sheet.

3. I roast them for about 25–30 minutes, flipping once, until tender and caramelized.

4. I let the vegetables cool slightly before assembling the salad.

5. I whisk together the dressing ingredients in a small bowl.

6. I layer greens in a large bowl or on a platter, then top with roasted vegetables, crumbled cheese, nuts, and sliced red onion.

7. I drizzle with dressing just before serving.

Servings and timing

This recipe makes about 4 servings.
It takes 15 minutes to prep and about 30 minutes to roast, so it’s ready in 45 minutes total.

Variations

Sometimes I add quinoa or farro to turn this into a grain bowl. I also like using blue cheese for a bolder flavor or adding dried cranberries for a pop of sweetness. For a vegan version, I skip the cheese or use a plant-based alternative.

Storage/Reheating

I store components separately if I plan to make it ahead. The roasted veggies last up to 4 days in the fridge. When ready to eat, I reheat them briefly or enjoy them cold. I dress the salad right before serving to keep the greens from wilting.

FAQs

Can I use pre-cooked beets?

Yes, they’re convenient and save time—just roast the sweet potatoes and toss everything together.

What kind of greens work best?

I use arugula, spinach, or spring mix—anything tender that can balance the heavier roasted veggies.

Can I make this ahead of time?

Yes, I prep everything ahead and assemble just before serving.

Are the veggies served warm or cold?

Either works. I prefer them slightly warm, but they’re also great chilled straight from the fridge.

Can I use canned beets?

I can, but they’re softer and more delicate—so I add them gently at the end to avoid breaking them up.

Conclusion

This sweet potato and beetroot salad is one of my favorite ways to enjoy seasonal vegetables in a fresh, vibrant dish. It’s simple, nourishing, and always feels special—whether I’m serving it for lunch, dinner, or as a side for a larger meal.

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