Roasted Sweet Potato and Beetroot Salad

sweet potato beet salad assembled in an overhead shot

This vegan and vegetarian friendly roasted sweet potato and beetroot salad with pecans, quinoa, greens, pecans, and dried cranberries is an excellent addition to any meal!

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine American

Servings servings

Calories 377 kcal

Ingredients

1/2 cup Quinoa dry
1 medium Sweet Potato peeled and diced
2 cups Beet peeled and diced
1 medium Apple diced
1/4 cup Red Onion finely diced
3 ounces Salad Greens Spinach, Kale, Spring Mix, etc.
1/4 cup Dried Cranberries lowest sugar you can find
1/4 cup Pecans chopped
1 tsp Cinnamon
3 tbsp Balsamic Vinegar
3 tsp Honey or agave
2 tsp Mustard
2 tbsp Olive Oil, extra virgin
Salt to taste
Pepper to taste

Instructions

Cook quinoa in a rice cooker or according to package directions.
Preheat oven to 425 degrees and line baking sheet with aluminum foil.
Place the diced beet and sweet potato on the baking sheet. *
Toss cinnamon with the diced sweet potato.
Bake sweet potato and beet for 25 minutes or until tender.
Meanwhile prepare dressing. Mix balsamic vinegar, olive oil, honey, mustard, salt, and pepper to taste. *
In a large bowl, toss together sweet potato, quinoa, greens, beets, apple, cranberries, and pecans. Drizzle with dressing and toss to coat. *

Video

Notes

* The diced beet and sweet potato are a little dry after roasting. However, when you mix in the salad with the dressing, it is no longer noticeable. I avoided any oil to make this whole food plant-based. However, if you are worried about that and are not watching your oil intake, you can toss the diced beets and sweet potato in oil before roasting.

* I have removed the feta from the original recipe. You are welcome to add feta or vegan feta to this dish. It will just add more fat that I wanted to leave out of this salad. The picture here includes feta.

Nutrition

Nutrition Facts

Roasted Sweet Potato and Beetroot Salad

Amount per Serving

Calories

377

% Daily Value*

Fat

19.9

Saturated Fat

3.3

Cholesterol

Sodium

228

Potassium

690

Carbohydrates

44.8

Fiber

8.7

Sugar

18.9

Protein

9.2

Calcium

104

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword American, Beetroot, Fall Recipes, Gluten-free, Healthy, Kid-friendly, Low Sugar, Plant based, Salad, Sweet Potato, Vegan, Vegetarian

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