Roasted Sweet Potato and Beet Salad
Published on January 05, 2026
Quick Summary
This Roasted Sweet Potato and Beet Salad is vibrant, fresh, and full of flavor. Tender roasted beets and sweet potatoes are tossed with peppery arugula, creamy avocado, crunchy pistachios, juicy pomegranate arils, and tangy goat cheese, then finished with a bright citrus vinaigrette. It’s a nourishing, beautiful salad that’s perfect for holidays, dinner parties, or easy make-ahead lunches.
Pin this now to find it later
Pin ItThis Roasted Sweet Potato and Beet Salad Is My Go-To Winter Salad
This roasted sweet potato and beet salad is the kind of winter salad I crave…warm, hearty, vibrant, and deeply satisfying, yet still fresh and nourishing. It’s proof that salads don’t have to be boring, especially during the colder months. With tender roasted vegetables, bold flavors, and lots of texture, this is a salad that actually eats like a meal.
Roasting the sweet potatoes and beets brings out their natural sweetness and gives them incredible depth, which is exactly what a good winter salad needs. I pair them with peppery arugula, creamy avocado, crunchy pistachios, juicy pomegranate arils, and tangy goat cheese, then finish everything with a bright citrus dressing that ties it all together. Every bite has something going on; sweet, savory, fresh, and a little tangy.
I’ve made this salad countless times over the years, and it never disappoints. It’s beautiful enough for the holidays, simple enough for weeknight dinners, and sturdy enough to prep ahead for lunches.
If you’re looking for a healthy winter salad that’s full of flavor and truly satisfying, this roasted sweet potato and beet salad deserves a spot on your table.
Salad Ingredients (with Helpful Notes)
For the Salad
- Beets: Roasted whole until tender and naturally sweet; red or golden beets both work well.
- Sweet Potato: Cut into even cubes so they roast evenly and caramelize nicely.
- Olive Oil: For roasting the vegetables and adding flavor.
- Arugula: Peppery greens that balance the sweet roasted vegetables. You can use spring mix or your favorite greens.
- Pomegranate Arils: Juicy, sweet, and vibrant; they add color and texture.
- Pistachios: Crunchy with a subtle nuttiness!
- Avocado: Creamy and rich; slice just before serving.
- Goat Cheese or Feta: Tangy and salty; both options work beautifully.
- Fresh Mint: Adds a bright, fresh finish to the salad.
For the Citrus Dressing
- Olive Oil: The base of the dressing, smooth and flavorful.
- Fresh Orange Juice: Adds brightness and natural sweetness; freshly squeezed is best.
- Red Wine Vinegar: Brings acidity and balance.
- Honey: Just a touch to round out the flavors.
- Shallot: Mild and slightly sweet, perfect for vinaigrettes.
- Garlic: Adds depth and savory flavor.
- Dijon Mustard: Helps emulsify the dressing and adds a subtle tang.
Tips for Making the Salad
- Don’t be intimidated by roasting beets. It’s much easier than it sounds. Roasting them whole in foil allows them to steam in their own moisture, making them tender and sweet with very little effort.
- Shortcut option: If you don’t want to roast the beets yourself, you can buy pre-roasted beets in a package at the store.
- Peeling the beets is simple. Once they’re roasted and slightly cooled, the skins will slide right off. You can gently rub them off with your fingers or hold the beets under running water. I recommend wearing gloves so your hands don’t turn red.
- Let the roasted veggies cool slightly before assembling so the greens don’t wilt.
- Assemble just before serving for the best texture and presentation.
- Roast the vegetables in advance for easy meal prep. The beets and sweet potatoes can be roasted up to 2 days ahead and stored in an airtight container in the refrigerator.
- Make the dressing ahead of time. The citrus dressing can be whisked together and refrigerated for several days. Give it a good shake or whisk before using.
- Add protein. This salad is delicious on its own, but you can easily make it more filling by adding grilled or roasted chicken, salmon, shrimp, chickpeas, or lentils.
How to Store
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- For best results, store the roasted vegetables and dressing separately and assemble when ready to eat. You can prep the veggies and make the dressing in advance.
- Add avocado and mint right before serving so they stay fresh.
Roasted Sweet Potato & Beet Salad
Ingredients
For the beets and sweet potatoes:
- 4 medium beets, leafy tops removed and scrubbed well
- 1 large sweet potato, cut into 1/2-inch cubes
- Olive oil, for drizzling
- Kosher salt & black pepper, for seasoning
For the citrus dressing:
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 small shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- Sea salt and black pepper, to taste
For the salad:
- 6 cups arugula
- 1/2 cup pomegranate arils
- 1/4 cup chopped pistachios
- 1 avocado, sliced
- 4 oz crumbled goat cheese or feta
- 2 tablespoons chopped mint
Instructions
- Preheat oven to 400°F.
- Drizzle beets with olive oil, season with salt and pepper, and wrap each one tightly in foil. Place on a large baking sheet.
- Place the sweet potatoes on a separate large baking sheet. Drizzle with olive oil and season with salt and pepper.
- Place both pans in the oven and roast the sweet potatoes for 25 to 30 minutes, stirring half-way through. Roast the beets for 45 to 90 minutes, or until fork-tender. Roasting time will vary based on the size of your beets.
- Let the beets cool slightly, then peel. I recommend wearing gloves so your hands don’t turn red. The skins should peel right off, you can hold them under running water and slide the skins off. Once peeled, cut the roasted beets into bite-sized wedges or chunks so they’re easy to eat and mix evenly throughout the salad.
- To make the dressing, in a small bowl, whisk together the oil, orange juice, red wine vinegar, honey, shallot, garlic, Dijon, salt, and pepper.
- In a large bowl or on a platter, add the arugula, roasted beets, sweet potatoes, pomegranate, pistachios, avocado, goat cheese, and mint.
- Drizzle the salad with the dressing and toss. Serve immediately.
Notes
- Make-ahead tip: The beets and sweet potatoes can be roasted up to 2 days in advance and stored in an airtight container in the refrigerator. The dressing can also be made ahead and refrigerated for several days.
- Assembling the salad: For the best texture and flavor, assemble the salad just before serving and add the avocado and mint at the end.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
More Satisfying Salad Recipes
Check out all of my SALAD RECIPES! There are lots to choose from!
