Roasted Sweet Potato & Beet Salad

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Recipe from Two Peas and Their Pod

This roasted sweet potato and beet salad is fresh, flavorful, and nourishing. Tender roasted vegetables are paired with arugula, pomegranate, pistachios, creamy avocado, goat cheese, and a bright citrus vinaigrette for a salad that’s as beautiful as it is delicious.

Prep Time15

Cook Time1

Total Time1 15

Course: Salad

Cuisine: American

Keyword: beet, salad, sweet potato

Servings:

Calories: 286kcal

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