Roasted Sweet Potato & Beetroot Salad Recipe
Introduction
This roasted sweet potato and beetroot salad is a vibrant and wholesome dish bursting with flavors and textures. Combining roasted root vegetables with kale, quinoa, and tangy feta, it makes a satisfying meal or side perfect for any season.
Ingredients
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1 large sweet potato, peeled and cut into cubes
- 2 medium beetroots, peeled and cut into cubes
- 1 tablespoon olive oil (for roasting)
- 3-4 curly kale leaves, torn and stems removed
- 1/4 cup pecans, chopped
- 1/4 cup raisins
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Step 1: Preheat your oven to 400°F (180°C, fan-forced). Peel the sweet potato and beetroots, then cut them into ¾ inch cubes.
- Step 2: Place the cubed vegetables on a baking sheet. Toss them with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 30-35 minutes, until they are lightly browned and tender when pierced with a fork.
- Step 3: While the vegetables roast, cook the quinoa according to the package directions or use pre-cooked quinoa if available.
- Step 4: Whisk together the extra virgin olive oil, apple cider vinegar, and lemon juice in a small bowl or shake them up in a jar with a lid to make the dressing.
- Step 5: Place the torn kale in a large mixing or serving bowl. Drizzle half of the dressing over it. Using your hands, massage the kale to soften it and help break down its tough fibers, making it more tender and flavorful.
- Step 6: Add the cooked quinoa, roasted sweet potato and beetroot, raisins, pecans, and crumbled feta cheese to the bowl. Pour in the remaining dressing and gently toss everything together to combine.
- Step 7: Top the salad with extra crumbled feta cheese if desired and serve immediately.
Tips & Variations
- You can substitute kale with spinach or Swiss chard for a milder flavor and softer texture.
- For added protein, try adding grilled chicken or chickpeas.
- If you prefer a sweeter touch, drizzle a little honey or maple syrup into the dressing.
- Roasting the vegetables a bit longer will deepen their sweetness and caramelization.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best eaten fresh as kale may become soggy over time. Reheat the roasted vegetables separately if you prefer them warm, and toss again with fresh dressing before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, simply omit the feta cheese or replace it with a vegan cheese alternative. You can also add extra nuts or seeds for additional texture and protein.
How do I cook quinoa properly?
Rinse quinoa under cold water, then combine 1 part quinoa with 2 parts water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Fluff with a fork before using.
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Roasted Sweet Potato & Beetroot Salad Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious roasted sweet potato and beetroot salad featuring quinoa, kale, pecans, raisins, and tangy feta cheese, all tossed in a zesty apple cider vinegar and lemon dressing. Perfect as a healthy lunch or a light dinner, this salad blends earthy roasted vegetables with fresh greens and bursts of sweet and savory flavors.
Ingredients
Salad:
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 1 large sweet potato, peeled and cut into ¾ inch cubes
- 2 medium beetroots, peeled and cut into ¾ inch cubes
- 1 tablespoon olive oil (for roasting)
- 3–4 curly kale leaves, torn with stems removed
- 1/4 cup pecans, chopped
- 1/4 cup raisins
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
Dressing:
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 lemon, juiced
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (180°C) fan-forced. Peel the sweet potato and beetroots, then cut them into approximately ¾ inch cubes to ensure even roasting.
- Roast Vegetables: Place the cubed sweet potato and beetroot on a baking sheet. Toss them with 1 tablespoon olive oil, salt, and pepper to coat evenly. Spread the vegetables in a single layer and roast for 30-35 minutes until lightly browned and fork tender, stirring halfway if needed.
- Cook Quinoa: While the vegetables roast, cook the quinoa according to package instructions or use pre-cooked quinoa if available.
- Make Dressing: In a small bowl or jar with a lid, whisk together the extra virgin olive oil, apple cider vinegar, and freshly squeezed lemon juice until well combined.
- Massage Kale: Place torn kale leaves in a large mixing or serving bowl. Drizzle half of the dressing over the kale and massage gently with your hands for a few minutes until the leaves soften and the fibers break down, improving texture and digestibility.
- Assemble Salad: Add the cooked quinoa, roasted sweet potato and beetroot, crumbled feta cheese, raisins, and chopped pecans to the bowl with the kale. Pour in the remaining dressing and toss everything together gently to combine.
- Serve: Top the salad with extra crumbled feta cheese as a garnish and serve immediately while the roasted vegetables are still warm or at room temperature.
Notes
- Massaging the kale with dressing softens the tough fibers, making it more enjoyable to eat.
- Use pre-cooked quinoa to save time if you prefer.
- For added flavor, you can toast the pecans before adding them to the salad.
- This salad is delicious served warm or chilled, making it ideal for meal prep.
- Adjust seasoning with salt and pepper according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Modern Western
Keywords: roasted sweet potato salad, beetroot salad, quinoa salad, healthy salad, vegetarian salad, kale salad, roasted vegetables
