Meet your new salad obsession—Beet And Sweet Potato Salad is sweet, savory, and straight-up stunning. Roasted Beets and caramelized sweet potatoes are tossed with crunchy almonds, creamy feta, and my go-to Honey Mustard Dressing for a salad that’s hearty, fresh, and comes together in under 30 minutes.
This is one of those recipes that just hits different in the fall and winter, when root veggies are in season and salads need a little more oomph. It’s perfect for Thanksgiving, holiday potlucks, or cozy weeknight dinners when you want something fresh but still filling.
This beet and sweet potato salad just hits different in fall and winter—when root veggies are at their best and salads need a little more oomph. But it’s cozy-meets-fresh enough to enjoy year-round, especially with something like my Grilled Eggplant with Lemon Dip on the side.
I first made this salad after testing my Greek Beetroot Dip for a family dinner—it quickly became a go-to anytime I had extra roasted veggies on hand. The combo of earthy beets, sweet caramelized potatoes, and tangy feta just works. Whether you serve it warm on a chilly night or cold for a sunny lunch, it’s always a crowd-pleaser.
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💖 Why This Recipe Works
- Easy and Fast – Ready in under 30 minutes, with minimal prep and maximum flavor.
- Sweet, salty, creamy, crunchy – It nails every texture and taste craving in one bowl.
- Naturally gluten-free and easily made vegan with simple swaps.
- Meal-prep friendly – Tastes just as fab cold as it does warm.
🌟 Star Ingredients
- Sweet Potatoes: Roasting brings out their caramelized edges and deepens their sweetness. I cube them small so they cook fast and crisp up just right.
- Beets: Earthy, vibrant, and full of fiber—roasting makes their flavor mellow and rich. Fresh is best, but canned works in a pinch.
- Feta: I love the salty contrast it brings. Try marinated feta if you want to level up!
- Almonds: Crunchy, toasty, and the secret hero here. I always toast mine for 1–2 minutes to unlock their nutty magic.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Vegan – Swap feta for plant-based cheese and use maple syrup instead of honey in the dressing.
- Nut-Free – Sub almonds with pumpkin or sunflower seeds for that crunch.
- Boost the protein – Add chickpeas, quinoa, or grilled tofu for a more filling meal.
- Spice it up – Sprinkle with chili flakes or drizzle with hot honey for a little kick.
- Kid-Approved Crunch – Top with crushed pretzels or sweet potato chips for texture that even picky eaters love.
This salad works year-round—swap the sweet potatoes for roasted pumpkin in fall, or try golden beets and baby spinach in spring for a lighter twist.
📌 Loving the roasted vibes? Check out my Air Fryer Roasted Veggies, Honey Roasted Parsnips and Carrots or Oven Roasted Onions with Thyme for more cozy sides.
🔪 How To Make Beet And Sweet Potato Salad
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- Step 1: In a small bowl, whisk together honey, olive oil, mustard, and a pinch of salt until smooth.
- Step 2: Set aside while you prep the veggies.
- Step 3: Peel and cut the sweet potato into bite-sized cubes, then spread them out on a baking sheet. Wrap the whole beets in foil and place them next to the sweet potatoes.
- Step 4: Bake at 350°F (175°C) for 15 minutes, then remove the sweet potatoes (they should be fork-tender). Leave the beets in the oven for another 25 minutes until they’re soft.
- Step 5: Once the beets are cool enough to handle, peel off the skin (it should slide right off!) and cut them into cubes.
- Step 6: Arrange fresh lettuce leaves in a large bowl or serving platter.
- Step 7: Top with the roasted sweet potatoes and beets. Sprinkle crumbled feta and sliced almonds over the top for a delicious contrast of flavors and textures.
- Step 8: Drizzle the honey-mustard dressing over the salad just before serving. Serve immediately as a side dish or a light, wholesome meal.
💡Hint: Prefer a different flavor? Swap in balsamic vinaigrette, tahini-lemon dressing, or a garlicky herb yogurt drizzle.
👩🍳 Expert Tips
- Mushy potatoes? Roast at 400°F and spread them out—no crowding!
- Beet peeling hack: Rub skins off with a paper towel while still warm.
- Feta finesse: Crumble feta while veggies are warm so it gets melty.
- Crunch tip: Toast almonds in a dry skillet for 1–2 minutes to boost flavor.
💭 FAQs
This beet and sweet potato salad is fiber-rich, veggie-packed, and made with whole foods and healthy fats. At under 300 calories per serving, it’s a feel-good side or light main that still feels totally indulgent.
Yes! They’re a great shortcut. Just pat them dry and cube before tossing in.
Totally. This roasted beet salad is delicious warm, room temp, or straight from the fridge.
Yes, roast the veggies and store them separately. Assemble with dressing just before serving to keep it fresh.
💖 Serving Suggestions
This Beet And Sweet Potato Salad makes the perfect partner to all kinds of mains. Here are some tasty combos to round out your meal:
- Baked Brie with Honey. Go fancy—serve this salad alongside warm, gooey brie for a sweet and savory starter combo.
- Stuffed Bell Peppers. The savory filling pairs beautifully with the sweet and tangy salad.
- Creamy Skillet Pan Salmon. A flaky, flavorful main that brings a fresh, omega-packed boost.
- Chickpea Patties. A plant-based option that adds protein and texture.
🍽 More Easy Beetroot Recipes To Enjoy
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Beet And Sweet Potato Salad
Ingredients
- 1 Cup Salad Mix
- ¼ Cup Olive Oil
- 2 Sweet Potatoes
- 1 Beetroot
- ⅓ Cup Feta Cheese
- 1 tablespoon Mustard
- 1 tbsp Honey
- 2 tablespoon Almonds
- 1 Pinch Salt
- 1 tablespoon Soy Sauce
Instructions
- In a small bowl, whisk together honey, olive oil, mustard, and a pinch of salt until smooth.
- Set aside while you prep the veggies.
- Peel and cut the sweet potato into bite-sized cubes, then spread them out on a baking sheet. Wrap the whole beets in foil and place them next to the sweet potatoes.
- Bake at 350°F (175°C) for 15 minutes, then remove the sweet potatoes (they should be fork-tender). Leave the beets in the oven for another 25 minutes until they’re soft.
- Once the beets are cool enough to handle, peel off the skin (it should slide right off!) and cut them into cubes.
- Arrange fresh lettuce leaves in a large bowl or serving platter. Top with the roasted sweet potatoes and beets.
- Top with the roasted sweet potatoes and beets.
- Sprinkle crumbled feta and sliced almonds over the top for a delicious contrast of flavors and textures. Drizzle the honey-mustard dressing over the salad just before serving. Serve immediately as a side dish or a light, wholesome meal.
Notes
- Mushy potatoes? Roast at 400°F and spread them out—no crowding!
- Beet peeling hack: Rub skins off with a paper towel while still warm.
- Feta finesse: Crumble feta while veggies are warm so it gets melty.
- Crunch tip: Toast almonds in a dry skillet for 1–2 minutes to boost flavor.
Just made this beet and sweet potato salad again and wow—it never gets old! That honey mustard dressing + roasted veg combo is chef’s kiss. Anyone else obsessed?