Roasted Sweet Potato + Beets Salad

Roasted Sweet Potato Salad

There once was a time when I thought salad would never fill me up or truly satisfy me. I’ve since learned that it’s all about the flavors and the goodies that you pack in that makes it worth while and not just boring sad lettuce. You have to make it festive and interesting, add a zing! This salad is super colorful and equally yummy.

I originally found this recipe in Self magazine and tweaked it just a bit. First step, peel and dice 1 small sweet potato and 1 beet in about 1 inch cubes. Toss them in about 2 tablespoons of olive oil, sea salt and lots of black pepper (I tend to like a bit of a kick). Spread them out on a cookie sheet and bake at 400 degrees for 10-12 minutes. They’ll come out golden with a slight crunch. Set them aside and allow to cool while you prep the rest of the salad.

IMG_2966 While your veggies are resting go ahead and make the dressing. In a bowl whisk 1 tablespoon of honey, 1 tablespoon of dijon mustard, 1/2 teaspoon apple cider vinegar, 1 tablespoon of olive oil a squeeze of fresh lemon juice and salt and pepper to taste.

Next up, dice a medium sized apple and add to a container of your choice of greens. I used a mixture of mixed greens and spinach.  By this time your veggies have cooled for long enough, toss everything together and add chopped walnuts for added crunch. My hubby always calls for more protein so I added turkey breast to his version. #greedyboy

Here’s the finished product, I hope you enjoy it as much as we did!

Roasted Sweet Potato Salad

Roasted Sweet Potato + Beets Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2-3 servings
  • 1 Container of mixed greens
  • 1 Medium sweet potato
  • 1 Beet
  • 1 Medium apple
  • 1 Lemon
  • Walnuts
  • Olive oil
  • Honey
  • Apple cider vinegar
  • Dijon Mustard
  • Black pepper
  • Sea salt


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