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sweet potato beet salad assembled in an overhead shot

Roasted Sweet Potato and Beetroot Salad

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
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 377 kcal



  • 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. *



* 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.


Calories: 377kcalCarbohydrates: 44.8gProtein: 9.2gFat: 19.9gSaturated Fat: 3.3gCholesterol: 8mgSodium: 228mgPotassium: 690mgFiber: 8.7gSugar: 18.9gCalcium: 104mgIron: 4mg
Keyword American, Beetroot, Fall Recipes, Gluten-free, Healthy, Kid-friendly, Low Sugar, Plant based, Salad, Sweet Potato, Vegan, Vegetarian
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