Beet And Sweet Potato Salad
This roasted beet and sweet potato salad is a colorful, wholesome dish with a sweet and tangy honey-mustard dressing—perfect as a light meal or side! The creamy feta and crunchy almonds take it to the next level!
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.
Nutrition
Calories: 630kcalCarbohydrates: 85gProtein: 7gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 15mgSodium: 6613mgPotassium: 680mgFiber: 6gSugar: 14gVitamin A: 21458IUVitamin C: 5mgCalcium: 155mgIron: 2mg
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