Sweet Potato Beet Salad
This hearty Sweet Potato Beet Salad is a plant-based salad that will keep you satisfied. The roasted vegetables get tossed with baby spinach and a maple dressing that is sure to please. The leftovers are great too.
Are you always looking for salad inspiration? No one wants a dull, boring salad. Make your veggies fun by roasting them to perfection before tossing them (and spinach) in a homemade maple Dijon dressing.
This salad is simple enough for an everyday meal, but it can also be served as a side dish for the holidays or a Sunday dinner.
Why You Need This Recipe
- Roasting veggies brings out their sweetness and helps everyone enjoy them.
- The roasting can be done ahead of time which means that this is a great meal prep recipe.
- Bottled dressings are lacking flavor and often contain unwanted ingredients. Making your own lets you control the sugar and healthy ingredients.
- With so many bright colors, the salad is very inviting to the eye even for picky eaters.
Key Ingredients
Baby spinach is a very mild green and appeals to a wide range of appetites.
Sweet potatoes add healthy carbs to help keep you full.
Beets are so underrated. Roasting them helps bring out their sweetness as well as add beautiful color to the salad.
Red onions have the perfect bite to be a strong player.
Dijon is a key to making a tangy dressing. But, you can use other types of mustard too (see my list of the Best Substitutes for Dijon Mustard).
Sunflower seeds bring healthy fat and the perfect ending crunch.
Recipe Steps
Step One
Peel and dice the sweet potato and beet evenly and roast on a prepared baking sheet.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
While the veggies roast, whisk together the dressing so the flavors have time to combine.
Step Three
Add the spinach, onion, and sunflower seeds to a large salad serving bowl.
Step Four
Add the slightly cooled roasted veggies to the salad bowl.
Step Five
Pour the salad dressing over top of everything and toss to combine.
Step Six
Serve immediately! The salad is delicious with the veggies still warm, but will also taste great as it cools and even cold the next day.
Recipe Tips & Substitutions
- The salad can be served warm, at room temperature, or chilled.
- This salad is very forgiving. Feel free to make adjustments to the ingredients depending on what you have in your kitchen. For example, you can use pumpkin seeds instead of sunflower seeds. You can use baby kale or romaine lettuce instead of spinach.
- Store any leftovers in a covered container in the refrigerator for up to 4 days.
Recipe FAQs
Feel free to use your favorites! Baby spinach is one of the mildest, making it a good choice for new salad eaters. Any kale or lettuce would be excellent.
Definitely! You will enjoy this salad at any temperature, from hot to cold. Store leftovers in a container for 4 days.
White onion is a milder option that will add crunch without the zippy bite of red onion. Think of this salad as a framework where you can substitute similar ingredients depending on what you have on hand.
More Healthy Salad Recipes You Might Like
- Instant Pot Potato Salad
- Copycat Costco Quinoa Salad
- Erewhon Kale Salad
- Baby Romaine Salad
- Lentil & Wild Rice Salad
- Romaine Salad with Simple Vinaigrette
- Vegan Tuna Salad with Chickpeas
Don’t Miss These Sweet Potato Recipes
Sweet Potato Beet Salad
This hearty Sweet Potato Beet Salad is a plant-based salad that will keep you satisfied. The roasted vegetables get tossed with baby spinach and a maple dressing that is sure to please. The leftovers are great too.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
For the salad:
- 2 sweet potatoes
- 3 medium beets
- 1 tablespoon olive oil
- 4 handfuls baby spinach
- 1/2 red onion, thinly sliced
- 2 tablespoons sunflower seeds
For the dressing:
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set aside.
- Scrub the sweet potatoes and beets and pat them dry. Peel both the sweet potatoes and the beets. Then, use a sharp knife to cut them into 1-inch cubes.
- Place the chopped beets and sweet potatoes in a medium mixing bowl and toss with 1 tablespoon of olive oil.
- Pour the beets and sweet potatoes onto the baking sheet. Bake for 30-35 minutes, or until they are fork-tender. Remove them from the oven and let them cool for a few minutes while you assemble the salad and the dressing.
- While the beets and sweet potatoes are cooling, add the spinach, red onion, and sunflower seeds to a large mixing bowl. Set aside.
- Make the dressing by combining 2 tablespoons of olive oil, Dijon mustard, maple syrup, and sea salt in a small bowl or jar. Stir or shake vigorously to combine the dressing ingredients. Set aside.
- Use a spatula to transfer the cooked sweet potato and beet cubes to the bowl with the spinach. Pour the dressing over the vegetables and toss to combine.
- Serve immediately.
Notes
- The salad can be served warm, at room temperature, or chilled.
- This salad is very forgiving. Feel free to make adjustments to the ingredients depending on what you have in your kitchen. For example, you can use pumpkin seeds instead of sunflower seeds. You can use baby kale or romaine lettuce instead of spinach.
- Store any leftovers in a covered container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 225
- Sugar: 10.6 g
- Sodium: 286.5 mg
- Fat: 13.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 25.5 g
- Fiber: 5 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Keywords: roasted sweet potato, spinach salad, roasted beets, dijon dressing
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I roasted veggies on Sunday, took to work on Monday to share with friends. Everyone loved it. The Dijon mustard was perfect with the maple syrup. I made the recipe as directed except I added pumpkin roasted pumpkin seeds along with sunflower seeds,
★★★★★
So glad you enjoyed!!! 🙂