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+ servings

Sweet Potato and Beetroot Salad

Roasted sweet potato and beetroot cubes add so much flavor and deliciousness to a simple arugula salad.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Calories 256kcal


For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2-3 teaspoon honey or maple syrup taste and adjust sweetness
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • pinch black pepper
  • 1 small red onion, thinly sliced

For the sweet potatoes:

  • 2 medium sweet potatoes, peeled, cut into small cubes
  • 1 tablespoon olive oil
  • pinch cinnamon powder, optional
  • 1 beetroot

To assemble the salad:

  • 2 boxes arugula leaves, washed each box is around 5 oz, 145 g
  • 1/2 cup roughly chopped toasted pecans or walnuts, or untoasted or omit. toast by placing whole pecans on a baking sheet and baking at 180 C (350 F) for 5-7 min until fragrant, Remove from baking sheet immediately, cool then chop.
  • 1/2 cup feta cheese, crumbled 100 g


Make the dressing:

  • Make dressing by whisking together all the dressing ingredients, the olive oil, vinegar, honey, mustard, salt and pepper until well combined. Add the sliced red onion and toss to coat. Store in fridge until ready to use.

Roast the beetroot and sweet potatoes:

  • Preheat oven to 425 F (220C). Place the sweet potato cubes on a parchment lined baking sheet, drizzle with the olive oil, sprinkle cinnamon if using, and toss to coat evenly. Make sure the sweet potato cubes are in a single layer on the baking sheet.
  • Wash the beetroot, then wrap in foil and place in the oven alongside the sweet potatoes.
  • Roast the sweet potatoes for about 30-35 minutes total, tossing halfway into coooking time until crisp on the outside and cooked through. Set aside until cooled.
  • Roast the beetroot for 45 minutes to 1 hour until a knife inserted easily pierces through to the center. Let the beetroot cool until you can comfortably handling it before peeling it. The peel will easily fall off in strips. Cut into cubes and set aside.

To assemble the salad:

  • Layer the washed and dried arugula leaves onto the base of your serving plate. Top with roasted sweet potatoes, roasted beetroot cubes, chopped nuts, and crumbled feta cheese.
  • Drizzle the dressing evenly on top of the salad, toss lightly to combine and enjoy immediately.


Calories: 256kcal