A beetroot and sweet potato salad is a vibrant, nutritious dish that combines the earthy sweetness of roasted beets with the creamy richness of sweet potatoes.
Tossed with fresh greens and a creamy tahini-based dressing, it’s a perfect balance of flavours and textures.
This salad is delicious, and packed with vitamins, antioxidants, and fibre, making it a healthy addition to any meal.
It’d be a perfect side dish for Thanksgiving or any autumn meal.
Jump to:
Ingredients + Substitutions
Here’s everything you’ll need to make this delicious beetroot and sweet potato salad recipe.
- Beets + sweet potatoes: Peel and cube the beets and sweet potatoes into small half-inch pieces for quick cooking. Or try other roasted vegetables.
- Beans: I like the creaminess of white cannellini beans, but you may use any beans you have on hand.
- Spinach: Or use another green of your choice such as arugula or kale.
- Pecans: For crunch, added protein and flavour. Omit for nut-free.
- Cranberries: Choose dried cranberries that have not been sweetened to keep this dish refined sugar-free. Or use pomegranate seeds.
- Tahini: Use drippy tahini for easy mixing.
- Vinegar: I like apple cider vinegar, but you may use another vinegar such as balsamic vinegar or fresh lemon juice.
- Maple syrup: Pure maple syrup is refined sugar-free, but other liquid sweeteners also work.
- Spices: A mix of garlic powder, ground ginger, salt and pepper. Adjust to your taste.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Roast the beets and sweet potatoes in a single layer until fork-tender.
Add all the salad dressing ingredients to a small bowl and mix well.
Add all the salad ingredients to a bowl, toss with the dressing and enjoy.
Variations
Here are some fun ways to switch up this sweet potato beetroot salad you might like to try.
- Use butternut squash or pumpkin cubes instead of sweet potato if you’d like.
- Try other grains: Barley, quinoa, couscous, or buckwheat. Note that if you swap for barley or couscous, this will no longer be gluten-free.
- For the greens, you may use kale or another green of your choice. If using kale, I prefer it massaged in lemon juice first. (See more info on massaging kale here.)
- Mix up the nuts: Try walnuts, slivered almonds, pine nuts, sunflower seeds or pumpkin seeds.
- Use other beans/legumes: Try chickpeas, lentils, red kidney beans, black beans, or peas.
- For the cranberries, you may sub with raisins, chopped dates, pomegranate seeds, or dried blueberries.
You may also try my beetroot broccoli salad or beet and pumpkin salad for other variations.
Storage
Keep this salad refrigerated for 3-4 days in a sealed container or bowl with a lid. I don’t recommend freezing.
If you’re working in advance, store the salad dressing separately from the salad and dress your salad before serving it.
Expert Tips
- Cut the beet and sweet potato cubes as uniformly as possible for even cooking.
- To save prep time, you may use pre-cubed sweet potatoes and beets.
- If you don’t have a convection oven, roast the vegetables a little longer, until they are fork-tender and the edges are golden brown.
More delicious vegan salad recipes
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Ingredients
- 3 cups cubed beets approx. 1 pound (cut into half-inch cubes)
- 3 cups cubed sweet potato approx. 1 pound (cut into half-inch cubes)
- ½ cup basmati rice rinsed
- 1 cup vegetable broth
- 6 cups baby spinach approx. 5-ounce package
- 1.5 cups white cannellini beans approx. 15-ounce can, drained + rinsed
- ½ cup pecan halves
- ¼ cup dried cranberries or pomegranate
For the Dressing
- ¼ cup tahini
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- salt + pepper to taste
Instructions
- Preheat the oven to 425℉/218℃ convection roast and line a baking sheet with parchment paper.
- Arrange your peeled beet and sweet potato cubes in a single layer on your tray and sprinkle generously with salt and black pepper. Roast them for 20-25 minutes or until the edges are golden brown and the cubes are fork-tender.
- Meanwhile, add your rice and vegetable broth to a small saucepot and bring to a boil. Then reduce the heat and simmer until it's cooked, and the liquid is mostly absorbed. Fluff it up with a fork and set it aside to cool slightly.
- Add all the salad dressing ingredients to a small bowl and whisk to combine. Set aside.
- When the roasted vegetables and rice are ready, add them, along with all the remaining salad ingredients to a mixing bowl. Then pour in the salad dressing and mix well until evenly coated. Taste for salt and pepper and adjust if needed.
Notes
- Cut the beet and sweet potato cubes as uniformly as possible for even cooking.
- To save prep time, you may use pre-cubed sweet potatoes and beets.
- If you don’t have a convection oven, roast the vegetables a little longer, until they are fork-tender and the edges are golden brown.
Leave a Comment + Star Rating ⭐⭐⭐⭐⭐