This roasted beetroot sweet potato salad with maple balsamic dressing is loaded with color, flavor, and texture - A perfect fall side or main!
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Why You'll Love This Recipe
Fall is the perfect excuse to swap light summery salads for a weekly rotation of mix & match filling fall favorites, like sweet potatoes, beets, pumpkin, kale, apple, walnuts, and more.
In this simple recipe, beets and sweet potatoes are roasted to deepen their flavor, bring out their caramelized sweetness, and provide crispy edges. When combined with leafy greens, onion, pecans, and a vibrant balsamic maple dressing, this salad is bursting with color, flavor, and good-for-you nutrients, including vitamins A and C, fiber, and antioxidants.
Best of all, it's highly customizable and meal-prep friendly. It's also perfect for simple weekday lunches, alone or with your favorite protein (like this crispy air fryer tofu), bread (like these garlic herb dinner rolls), or on a holiday table alongside dairy-free green bean casserole and Instant Pot garlic mashed potatoes.
Looking for more salad recipes? Try out this easy vegan Greek salad, watermelon mint salad, and ramen noodle cabbage salad.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients (and substitutes) and quantities.
Recipe Variations and Add-Ins
It's easy to add extra texture, color, and flavor to beet sweet potato salad with:
- Fruit: Add sweet-tart flavor with apple/pear, cranberries, or pomegranate.
- Avocado: Add it before serving for creaminess, healthy fats, and antioxidants.
- Vegan cheese: Vegan feta cheese or vegan goat cheese adds a tangy, salty flavor.
- Chickpeas: Canned/roasted chickpeas add protein, fiber, and filling power.
- Grains: Cooked Instant Pot quinoa, rice, farro, or bulgur make a more filling salad.
- Seasonings: Enhance the roasted sweet potato with cinnamon (and optionally brown sugar/maple syrup), cumin, smoked paprika, and/or cayenne pepper.
How to Make Beetroot and Sweet Potato Salad
Step 1: Preheat the oven to 400°F/200°C. Meanwhile, wash and chop the sweet potato and peel and cube the beets. Toss the cubed sweet potatoes into a large bowl with 2 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Spread them over half a baking sheet. Repeat with the beets and spread them on the other half. Roast the beetroot and sweet potato for 25-30 minutes.
Step 2: Meanwhile, use a knife/mandoline to thinly slice the onion and add it to a large bowl with the lemon juice and a pinch of salt. Set aside to marinate.
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If the potatoes begin to burn, remove them and continue cooking the beets.
Step 3: Once roasted, leave the vegetables to cool. Meanwhile, whisk the balsamic vinegar, apple cider vinegar, agave/maple syrup, and a pinch of black pepper in the bowl with the onions and set aside.
Step 4: Once the vegetables have cooled, transfer the arugula, then the vegetables and pecans into the bowl, tossing gently with each addition, to combine. Optionally top the sweet potato beetroot salad with vegan feta, then serve immediately. Enjoy!
If you have time, do this 2-3 hours in advance. The onion pickles and tastes yummy.
FAQs
Sure! Air fry beets for 15-20 minutes at 400°F/200°C, flipping halfway. Add the sweet potato after 5 minutes (10-15 minutes total).
Sure, though most are boiled/steamed so lack the caramelized depth and crispiness of roasted beets.
I prefer to leave it since it adds fiber and nutrients. However, peel them if preferred.
Yes, but it will wilt the arugula. Either omit it or swap with sautéed spinach/kale.
Pro Recipe Tips
- Cut the vegetables evenly: So they roast evenly. It's a good idea to cut the beets slightly smaller than the potato, as they take longer to cook.
- Don't overcrowd the vegetables: Otherwise, they'll steam rather than becoming caramelized with crisp edges.
- The cooking time may vary: Based on the size of the veggies.
- Let the veg cool: To avoid wilting the leafy greens.
- Beware, beets stain: To reduce/avoid stains, wear gloves, lightly oil your cutting board, and wash everything immediately after use.
Storage Instructions
Once assembled, it's best to consume the sweet potato and beetroot salad within a few hours, before the leafy greens wilt and the nuts soften.
To meal prep it/store it, store the onion-dressing mix, roasted vegetables, leafy greens, and nuts separately (for 3-4 days), assembling when serving.
More Vegan Salads to Consider
If you tried this roasted beetroot sweet potato salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Roasted Beetroot Sweet Potato Salad
Ingredients
- 2 medium sweet potatoes cubed
- 2 large beets peeled and cubed
- 4 tablespoons of olive oil divided
- 1 teaspoon of salt divided
- 1 teaspoon of black pepper divided
- ½ cup of red onion very thinly sliced
- 2 tablespoons of lemon juice
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of agave or maple syrup
- ⅓ cup of pecans
- 5 ounces of baby arugula
- ½ cup of vegan feta cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ½ teaspoon of black pepper. Spread them on one half of the baking sheet.
- In the same bowl, toss the cubed beets with the remaining 2 tablespoons of olive oil, ½ teaspoon of salt, and ½ teaspoon of black pepper. Spread them on the other half of the baking sheet.
- Roast for about 30 minutes or until the beets are tender. Check the sweet potatoes at the 20-25 minute mark and remove them early if they begin to burn, as they cook faster than beets.
- Meanwhile, place the thinly sliced red onions in a large salad bowl. Add the lemon juice and a pinch of salt, and mix well. Set aside to marinate while the vegetables roast.
- Once the beets and sweet potatoes are done, remove from the oven and allow them to cool slightly on a wire rack.
- To the bowl with the marinated onions, add the balsamic vinegar, apple cider vinegar, agave or maple syrup, and a pinch of black pepper. Slowly whisk in the dressing and set aside.
- Add the arugula to the bowl and toss well to coat with the dressing. Add the roasted vegetables and pecans, then toss again gently to combine.
- Top with vegan feta and serve immediately.
Notes
- Cut the vegetables evenly: So they roast evenly. It's a good idea to cut the beets slightly smaller than the potato, as they take longer to cook.
- Don't overcrowd the vegetables: Otherwise, they'll steam rather than becoming caramelized with crisp edges.
- The cooking time may vary: Based on the size of the veggies.
- Let the veg cool: To avoid wilting the leafy greens.
Andrea says
Love how flavorful this salad is! :
Sydne says
Absolutely Delicious
Andrea says
Right?! I love how flavorful this salad is!