There’s something about the combination of earthy roasted beets and sweet, caramelized sweet potatoes that just feels like home. Toss in some peppery greens, a handful of crunchy walnuts, and a drizzle of maple balsamic dressing, and you’ve got a salad that’s hearty enough for dinner but still feels light and fresh. This one’s become a regular in my kitchen — I hope it finds a place in yours too.

Course: Salad, Side Dish Cuisine: American Prep Time: 10 minutes

Cook Time: 30 minutes Servings: 6

Ingredients

• 1 lb sweet potatoes (or two large), cut into small cubes
• 1 lb beets, about 4 medium beets, cut into small cubes
• 10 oz red onion, about 1 medium onion, chopped into thin slices
• 1 tablespoon olive oil
• 1 tablespoon freshly chopped parsley
• 1/2 cup walnuts or pistachios, roughly chopped (roasted if you like)
• Pinch of salt
• Pinch of pepper
• 1/4 cup feta cheese
• Maple Balsamic Dressing ingredients
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup or honey (if you don’t have maple syrup) taste and adjust sweetness
  • 10 tablespoons extra virgin olive oil
  • 1.5 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/2 black pepper powder

Instructions

1. Preheat your oven to 410°F.
2. In a large bowl, toss the peeled and cubed beets, red onion slices with half a tablespoon of oil. Mix gently until coated.
3. In a separate bowl, toss the peeled and cubed sweet potatoes, with the remaining half tablespoon of olive oil. Sprinkle with salt and ground black pepper, and mix gently until everything’s coated.
4. Line two large baking sheet with parchment paper and spread the beets and onions on one sheet and the sweet potatoes on the other sheet. Make sure the vegetables are spread in a single layer on the baking sheet.
5. Roast for 30–35 minutes, until the beets are fork-tender and the sweet potatoes are lightly browned at the edges.  Toss halfway into cooking time until crisp on the outside and cooked through. Set aside until cooled.
6. While everything roasts, whip up the Maple Balsamic dressing by whisking together all the dressing ingredients, the olive oil, vinegar, maple syrup, mustard, salt and pepper until well combined. 
7. Once the veggies come out of the oven, let them cool for at least 10 minutes.
8. In a serving bowl, gently toss the cooled roasted veggies, scatter the chopped walnuts or pistachios over the top along with the feta cheese and chopped parsley, and drizzle with the dressing.
9. Alternatively, if you want to make this a salad: You’ll need 10 oz arugula, or spring mix or other greens of choice. Place the arugula, or spring mix (or your greens of choice) in a large bowl or on a platter. Top with the cooled roasted veggies, scatter the chopped walnuts or pistachios over the top along with the feta cheese, and drizzle with the dressing. Depending on whether you like heavy or light dressing, drizzle some or all the dressing. Serve as is, or toss everything together right before plating so the dressing coats every bite.

Notes

• Roasting time depends on how you cut your veggies, and on personal preference. Smaller cubes may be ready closer to 20 minutes; larger cubes can take 30 minutes or more — just keep an eye on them.
• Beet stains are real. If you’d rather keep your hands their normal color, throw on a pair of latex gloves while peeling and cutting.

Tags: #beets, #HealthySalads, #roastedbeet, #sweetpotato, recipes, vegan