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Roasted beet and sweet potato salad garnished with fresh herbs and feta cheese

Roasted Beet and Sweet Potato Salad

A vibrant and nutritious salad combining roasted beets and sweet potatoes with arugula, feta, and walnuts, drizzled with a balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 medium Beets, peeled and cubed
  • 2 medium Sweet Potatoes, peeled and cubed
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
Salad Components
  • 4 cups Arugula
  • 1 cup Feta Cheese, crumbled
  • 1/2 cup Walnuts, chopped
  • 2 tablespoons Balsamic Vinegar

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the beets and sweet potatoes.
  3. Toss them in olive oil, salt, and pepper, then spread them out on a baking sheet.
Roasting
  1. Roast in the oven for 25-30 minutes or until tender and caramelized, stirring halfway through.
Assembly
  1. In a large bowl, combine the roasted vegetables with arugula, crumbled feta, and walnuts.
  2. Drizzle with balsamic vinegar and serve warm or at room temperature.

Notes

This salad keeps well in the fridge for up to 3-4 days. For variations, add dried cranberries, orange slices, pecans or omit feta for a vegan option. Let the salad sit for a few minutes before serving to meld flavors.