Beetroot and Sweet Potato Salad

Make a hearty roasted beetroot and sweet potato salad with seasonal ingredients. The spiced, sweet veggies have crispy edges and soft centers, while feta, seeds, and arugula add great texture and flavor.

Course Salad, Side Dish

Cuisine American

Diet Vegetarian

Servings - 6 servings

Calories 424kcal

Author Adina

Equipment

Baking sheet
Small blender or jar
Large platter

Ingredients

Roasted vegetables:

1 large sweet potato about 9-10 oz/ 250-300 g
1 large beetroot about 9-10 oz/ 250-300 g
1 large red onion
10 large dried dates Note 2
2 tablespoons olive oil
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon sweet paprika
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Dressing:

juice of 1 orange about 5 tablespoons
2 tablespoons maple syrup
1 tablespoon white wine vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
1 garlic clove grated
2 sprigs thyme finely chopped, or ¼ teaspoon dried
¾ - 1 teaspoon fine sea salt to taste
½ teaspoon ground black pepper

Salad:

2 oz arugula 60 g
⅓ cup feta about 1 oz/ 30 g Note 3
1 tablespoons pine nuts

Instructions

Preheat the oven to 400°F/ 200°C and line the baking sheet with parchment paper.
Chop the beets into ¾ inch (2 cm) cubes and the sweet potatoes into slightly larger cubes, about 1 inch (2.5 cm) (Note 1). Peel, quarter, and cut the red onion quarters into slices. Mix them with olive oil and all the spices.
1 large sweet potato + 1 large beetroot + 1 large red onion + 2 tablespoons olive oil + ½ teaspoon coriander + ½ teaspoon cumin + ½ teaspoon garlic powder + ½ teaspoon sweet paprika + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Roast vegetables: Spread them on a baking sheet and roast them for 30-35 minutes, stirring halfway through.
Dates: In the meantime, quarter the dates. Add the dates to the vegetables and roast for 10 more minutes.
10 large dried dates
Cool: Let the roasted vegetables cool slightly before assembling the salad. They should not be hot, or the arugula leaves will wilt.

Dressing:

Combine all the dressing ingredients in a small blender or whisk them well in a small jar. The dressing should be slightly emulsified.
juice of 1 orange + 2 tablespoons maple syrup + 1 tablespoon white wine vinegar + 3 tablespoons olive oil + 1 teaspoon Dijon mustard + 1 garlic clove , grated + 2 sprigs thyme , finely chopped + ¾ - 1 teaspoon fine sea salt + ½ teaspoon ground black pepper

Assemble the salad:

Roughly chop the arugula. Toast the pine nuts in a dry pan, shaking it often. Once golden and fragrant, transfer them to a plate immediately.
2 oz arugula / 60 g + 1 tablespoons pine nuts
Arrange arugula on a large platter and toss it with ½ of the dressing. Add the cooled vegetables on top and drizzle them with the remaining dressing.
Top the salad with crumbled feta and toasted pine nuts. Serve immediately.
⅓ cup feta / 30 g

Notes

Root vegetables: Cut the beets into smaller cubes than the sweet potatoes since they take longer to cook. The sweet potatoes will be softer and slightly caramelized, while the beets stay firmer yet fork-tender. Roast until both are fork-tender; cook a few more minutes if needed.
Dates: I highly recommend using them. If you don’t have them, you can replace them with some raisins but don’t roast the raisins.
Cheese: Use fresh, high-quality feta from a block of cheese, not the pre-crumbled kind. Goat cheese is a great substitute.

Nutrition