Description
Bright, flavorful, and easy to pull together: roasted beets and caramelized sweet potato meet peppery greens, tangy cheese, crunchy nuts, and a balsamic dressing. Fresh, flexible, and great as a side or a vegetarian main.
Ingredients
Scale
- 2 medium beets, peeled and cut into ~1″ cubes
- 1 large sweet potato, peeled and cut into ~1″ cubes
- 1 red onion, cut into wedges
- 2 tbsp olive oil (plus 1 tbsp for the vinaigrette)
- 1 tsp dried thyme
- ½ tsp kosher salt (or to taste)
- ¼ tsp freshly ground black pepper
- 5 oz baby spinach or mixed salad greens
- ½ cup crumbled goat cheese or crumbled feta
- ¼ cup toasted pecans or walnuts, roughly chopped
- ¼ cup dried cranberries or dried cherries
For the balsamic vinaigrette
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp honey or pure maple syrup
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment if you like for easy cleanup.
- Prep the vegetables: trim and peel the beets and sweet potato, then chop them into roughly one-inch pieces. Cut the red onion into wedges of similar size.
- Season the veg: put the beets, sweet potato, and onion in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle on the thyme, salt and pepper, and toss until everything is coated.
- Roast in a single layer: spread the seasoned veggies on a baking sheet in one layer — don’t crowd them. If the pan looks crowded, split them between two sheets so the pieces roast instead of steam.
- Bake 25–30 minutes: roast until tender and lightly browned at the edges, flipping once about halfway through so they caramelize evenly. A fork should slide into the potatoes and beets easily.
- Let cool a bit: transfer the pan to a rack and let the vegetables rest for 5–10 minutes so they stop steaming and the greens won’t wilt immediately.
- Make the vinaigrette: whisk together the balsamic vinegar, 1 tablespoon olive oil, honey or maple, Dijon mustard, and minced garlic in a small bowl or jar. Season with salt and pepper and shake or whisk until combined.
- Build the salad: place the spinach or mixed greens in a large serving bowl. Add the warm (or room-temperature) roasted beets, sweet potato, and onion.
- Add toppings: scatter the crumbled goat cheese (or feta), toasted nuts, and dried cranberries over the vegetables.
- Dress and toss: drizzle vinaigrette over the salad a little at a time, tossing gently until everything is lightly coated. Taste and add more dressing, salt, or pepper if needed.
- Serve immediately: this salad is best eaten right away while the roasted veggies are still slightly warm and the greens have a pleasant wilt.
Notes
- Roasting time varies with cube size and oven; test for tenderness to avoid overcooking.
- Swap the goat cheese for feta, blue cheese, or a vegan alternative.
- Try almonds, pistachios, or pepitas instead of pecans/walnuts.
- Dried apricots, figs, or raisins make good substitutes for cranberries.
- Add extra veg like roasted carrots, Brussels sprouts, or butternut squash for variety.
- Turn it into a complete meal: add grilled chicken, baked salmon, pan-seared tofu, cooked quinoa, or lentils.
- To keep it vegan: omit the cheese and use maple syrup instead of honey in the dressing.
- Meal-prep tip: roast the vegetables and make the dressing ahead; store separately and combine just before serving to keep greens crisp.