Roasted Beet and Sweet Potato Salad
Roasted Beet and Sweet Potato Salad is the best way to enjoy a hearty, healthy meal. I’ve made this recipe dozens of times. The trick I discovered is to roast the beets and sweet potatoes at the right temperature for the perfect texture. Crispy edges and creamy center. Try this with Easy Honey Mustard BLT Chicken Sliders for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Honey Mustard BLT Chicken Sliders and Easy Cheesy Garlic Ritz Bits Snack.
Why This Roasted Beet and Sweet Potato Salad Is Pure Comfort
- Crispy edges
- Creamy texture
- Rich flavor
- Healthy and hearty
What You'll Need for Roasted Beet and Sweet Potato Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 large beets
- 2 large sweet potatoes
- 1/4 cup olive oil
- 1/4 cup red onion, sliced
- 1/4 cup feta cheese, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- Optional: 1/4 cup walnuts, chopped
- Optional: 1/4 cup parsley, chopped
- Optional: 1/4 cup balsamic glaze
📝 Ingredient Notes
- beets: Peel and cut into 1-inch cubes.
- sweet potatoes: Peel and cut into 1-inch cubes.
- olive oil: Use a high smoke point oil for roasting.
- feta cheese: Use crumbled feta for best texture.
🛒 Tools & Equipment I Recommend
- Oven thermometer — Ensures accurate temperature for perfect roasting. → See on Amazon
- Baking sheet — Promotes even cooking and crispy edges. → See on Amazon
How to Make Roasted Beet and Sweet Potato Salad
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare vegetables: Peel and cut beets and sweet potatoes into 1-inch cubes.
- Mix ingredients: In a large bowl, toss vegetables with olive oil, salt, pepper, garlic powder, paprika, and cumin.
- Roast: Spread on a baking sheet. Roast for 25–30 minutes, until golden and tender.
- Add toppings: Once cooled, mix in feta cheese, walnuts, and parsley. Drizzle with balsamic glaze if desired.
Cook's Tips for Perfect Roasted Beet and Sweet Potato Salad
- Roasting tips: Roast vegetables on a non-stick baking sheet for even cooking and crispy edges.
- Common mistake and fix: If vegetables are too soft, they may have been roasted too long. Check for crisp edges before removing.
- Seasoning: Use fresh herbs for better flavor than dried.
- Storage: Store in an airtight container in the fridge for up to 3 days.
Storing & Reheating Roasted Beet and Sweet Potato Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prep and roast vegetables up to 2 days in advance.
Freezing Roasted Beet and Sweet Potato Salad
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in 350°F (175°C) oven for 10–15 minutes. Microwave: Not recommended for best texture.
Recipe Notes
- Chef tip: Use a sharp knife for even vegetable slices.
- Best substitution: Replace feta with goat cheese for a different flavor.
- Make-ahead: Roast vegetables ahead and store in fridge for 2–3 days.
- Scaling: Double ingredients for a larger batch.
- Troubleshooting: If salad is watery, drain excess moisture from vegetables before mixing.
Want to level up this recipe?
Oven thermometer — Ensures accurate temperature for perfect roasting. → Check price on Amazon
Roasted Beet and Sweet Potato Salad
Ingredients
Main Ingredients
- 2 large beets
- 2 large sweet potatoes
- 1/4 cup olive oil
- 1/4 cup red onion, sliced
- 1/4 cup feta cheese, crumbled
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cumin
Optional Toppings
- 1/4 cup walnuts, chopped
- 1/4 cup parsley, chopped
- 1/4 cup balsamic glaze
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare vegetables: Peel and cut beets and sweet potatoes into 1-inch cubes.
- Mix ingredients: In a large bowl, toss vegetables with olive oil, salt, pepper, garlic powder, paprika, and cumin.
- Roast: Spread on a baking sheet. Roast for 25–30 minutes, until golden and tender.
- Add toppings: Once cooled, mix in feta cheese, walnuts, and parsley. Drizzle with balsamic glaze if desired.
Notes
- Chef tip: Use a sharp knife for even vegetable slices.
- Best substitution: Replace feta with goat cheese for a different flavor.
- Make-ahead: Roast vegetables ahead and store in fridge for 2–3 days.
- Scaling: Double ingredients for a larger batch.
- Troubleshooting: If salad is watery, drain excess moisture from vegetables before mixing.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in 350°F (175°C) oven for 10–15 minutes.
- Microwave reheat: Not recommended for best texture.
- Make ahead: Prep and roast vegetables up to 2 days in advance.
Nutrition Per Serving
- Calories: 380
- Protein: 8g
- Fat: 18g
- Carbs: 42g
- Fiber: 6g
- Sugar: 10g
- Sodium: 500mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Roasted Beet and Sweet Potato Salad FAQs
Yes, roast vegetables up to 2 days in advance. Store in an airtight container in the fridge. Add feta and walnuts just before serving.
Vegetables may have been overcooked. Check for crisp edges before removing from the oven. Reduce roasting time by 5–10 minutes next time.
Yes, roast at 375°F (190°C) for 15–20 minutes, shaking halfway. Air frying gives a crispier texture.
Goat cheese or ricotta can be used as a substitute for feta. Both provide a creamy texture.
Yes, try adding roasted chickpeas, crumbled bacon, or sliced apples for extra texture and flavor.
A Warm Final Note
I can’t wait for you to try Roasted Beet and Sweet Potato Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
