Spring Salad with Roasted Beet and Sweet Potato


This fresh spring salad combines the earthiness of roasted beet and sweet potato. And it couldn't be more delicious! The apple cider vinaigrette adds just the right amount of brightness, bringing all the flavors together. It's one salad you won't soon forget.

For the Salad

1 large beet, peeled and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch cubes
extra virgin olive oil
sea salt
5 ounces spring salad mix
apple cider vinaigrette (recipe below)
nuts lightly toasted (optional)

Preheat the oven to 425°

Line two baking sheets with parchment paper.

Spread the beets on a baking sheet and drizzle with olive oil. Sprinkle with a generous pinch of salt, and toss to coat. Repeat the same steps with the sweet potatoes on the second baking sheet. Place both baking sheets in the oven and roast, occasionally stirring until the beets, and the potatoes are cooked through and caramelized, about 20 to 30 minutes.

Place the spring salad mix in a large bowl and coat with about half of the dressing. Then remove the mixture and place it on a serving platter.

Add the roasted vegetables to the same bowl and coat them with the remaining dressing.

Arrange the vegetables atop the salad mix, and sprinkle with toasted pine nuts, walnuts, or pecans if using.

Serve immediately.

For the Apple Cider Vinaigrette

Apple cider vinegar makes a delicious base for this vinaigrette, and it has a multitude of health benefits. Not only is it good for the digestion, but it's also good for the skin and immune system.

1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons pure maple syrup
1/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste

Whisk together the vinegar, mustard, and maple syrup in a mixing bowl. Slowly drizzle in the olive oil, continuing to whisk until well combined. Season with salt and pepper.

Cover and refrigerate any unused portion, and enjoy within seven days.

Sweet Potato
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