Roasted Beetroot Beet Sweet Potato and Spinach Salad
Elevate your salad game with this vibrant and wholesome Roasted Beetroot, Sweet Potato, and Spinach Salad, a feast for both the eyes and the palate. Perfectly caramelized roasted beetroot and sweet potato cubes serve as the hearty base, while fresh baby spinach adds a crisp, nutrient-packed touch. Tossed in a tangy honey-mustard vinaigrette and topped with toasted walnuts and crumbled feta cheese, this salad strikes the perfect balance of sweet, savory, and creamy. Not only is it quick and easy to prepare with just 15 minutes of prep time, but it’s also ideal for a healthy lunch, dinner side, or a stunning addition to your entertaining spread. Packed with vibrant colors, rich textures, and bold flavors, this salad is a guaranteed crowd-pleaser that anyone can enjoy!
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Recipe Information
Ingredients
- 2 medium-sized beetroot
- 2 medium-sized sweet potato
- 4 cups baby spinach
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 0.5 cup walnuts
- 0.5 cup crumbled feta cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the beetroot and sweet potatoes into 1-inch cubes.
In a large mixing bowl, toss the diced beetroot and sweet potatoes with 2 tablespoons of olive oil, salt, and black pepper.
Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, turning once halfway through, until tender and slightly caramelized.
While the vegetables are roasting, prepare the honey-mustard vinaigrette. In a small bowl, whisk together 1 tablespoon of olive oil, honey, Dijon mustard, and balsamic vinegar until emulsified.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.
Once the roasted vegetables are done, allow them to cool slightly for about 5 minutes.
In a large serving bowl, combine the baby spinach, roasted beetroot, and sweet potatoes. Drizzle the honey-mustard vinaigrette over the top and gently toss to combine.
Sprinkle the salad with toasted walnuts and crumbled feta cheese for added crunch and creaminess.
Serve immediately and enjoy this colorful, flavorful salad!
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 54.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
