Roasted Sweet Potato & Beetroot Salad Recipe

I tossed roasted sweet potato and beetroot with kale, quinoa, feta and pecans into a Beetroot Salad that keeps surprising me with a clever twist you won’t expect.

I keep coming back to this Roasted Sweet Potato & Beetroot Salad because it surprises me every time. The deep roast on the beetroot and those caramelized sweet potatoes create a contrast I can never predict, yet somehow it always works.

I toss it into weeknight dinners when I want something bright but still filling, and somehow it feels fancy without trying too hard. Sometimes I tell friends it belongs in Delicious Salads, other times I call it pure Food Inspiration.

There are these weird little flavor turns that make you curious enough to reach for another bite.

Ingredients

• Sweet, starchy, full of fiber and vitamin A, adds mellow sweetness and color.
• Earthy, slightly sweet, rich in antioxidants and nitrates, gives deep color and tang.
• It’s a light, fluffy grain high in protein and carbs, boosts salad substance.
• Chewy leafy green, packed with fiber and vitamins, has a slightly bitter bite.
• Salty, crumbly, adds creamy tang and protein, balances the sweet root vegetables.
• Crunchy, buttery nuts with healthy fats and fiber, bring texture and richness.
• Balsamic and lemon dressing adds sweet and tart brightness, ties flavors, cuts richness.
• One clove brings sharp savory depth, small calories but big aroma and punch.
• Fresh parsley brightens, adds herbal lift and a bit of vitamin C, optional.

Ingredient Quantities

• 2 medium sweet potatoes (about 600 g)
• 3 medium beetroot (about 450 g)
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup uncooked quinoa (about 170 g)
• 3 cups kale leaves
• 100 g feta cheese (about 1 cup)
• 3/4 cup pecans
• 1 small red onion
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• 1 clove garlic
• juice of 1 lemon (about 2 tbsp)
• 2 tbsp chopped parsley (optional)

How to Make this

1. Preheat oven to 200C / 400F. Scrub the sweet potatoes (or peel if you prefer) and cut into 2 cm cubes. Peel the beetroot and cut into wedges. Toss both with 2 tbsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper and spread in a single layer on a baking tray.

2. Roast the veg for 30 to 40 minutes, turning once, until tender and slightly caramelised. Tip: beetroot juices stain, so wear gloves or line the tray with foil. About 5 minutes before they’re done, scatter the pecans on a small tray or pan and toast them until fragrant.

3. While the veg roast, rinse 1 cup quinoa under cold water, then cook it with 2 cups water and the remaining 1/2 tsp sea salt. Bring to a boil, cover, lower to a simmer and cook ~15 minutes until water is absorbed. Fluff with a fork and set aside to cool a bit.

4. Make the dressing: whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup or honey, 1 clove minced garlic, juice of 1 lemon (about 2 tbsp), and the remaining 1/4 tsp black pepper. Taste and adjust if you want it sweeter or tangier.

5. Prep the kale by removing tough stems and chopping the leaves. Put kale in a big bowl and drizzle a little of the dressing over it, then massage the leaves with your hands for 30 seconds so they soften up and dont stay leathery.

6. Thinly slice the small red onion and, if you want milder flavour, soak the slices in cold water for 5 to 10 minutes then drain. Crumble the 100 g feta and set aside.

7. Combine warm quinoa, roasted sweet potato and beetroot, massaged kale, toasted pecans, drained red onion and crumbled feta in the big bowl. Toss with most of the dressing, reserving a little to drizzle on top. Fold gently so the feta doesnt completely break up.

8. Finish with 2 tbsp chopped parsley if using, taste and add more salt, pepper or lemon if needed. Serve warm or at room temperature. Leftovers keep well in the fridge for 2 to 3 days.

Equipment Needed

1. Rimmed baking tray or sheet pan, lined with foil if you want (for roasting sweet potato and beetroot)
2. Small baking tray or skillet to toast pecans
3. Medium saucepan with tight lid for cooking quinoa
4. Large mixing bowl for massaging kale and tossing everything together
5. Sharp chef’s knife and cutting board
6. Measuring cups and spoons, plus a fork to fluff the quinoa
7. Whisk and a small bowl or jar for the dressing
8. Fine mesh sieve or colander to rinse quinoa, plus tongs or oven mitts for turning the veg
9. Disposable gloves (optional) if you dont want beetroot stains on your hands

FAQ

Roasted Sweet Potato & Beetroot Salad Recipe Substitutions and Variations

• Sweet potatoes
  • Butternut squash — same sweetness and texture, roast the same way
  • Carrots — sweeter and quicker to roast
  • Red or gold potatoes — firmer, less sweet but still hearty
  • Pumpkin — seasonal swap, similar roast time
• Beetroot
  • Golden beets — milder earthiness, bright color
  • Roasted carrots — sweeter, less earthy flavor
  • Roasted red cabbage — earthier, gives nice bite
  • Pickled beets — if you want extra tang, reduce vinegar in dressing
• Quinoa
  • Farro — chewy, nutty, cooks a bit longer
  • Bulgur or couscous — lighter and faster to make
  • Brown rice — hearty and mild
  • Millet — gluten free, similar texture to quinoa
• Feta cheese
  • Goat cheese (chevre) — creamy and tangy
  • Ricotta salata — milder but salty crumble
  • Halloumi — grill or pan-sear for a chewy bite
  • Marinated tofu — vegan swap, press and season first

Pro Tips

– Cut the veg into similar sized pieces so they all cook at the same rate, otherwise youll end up with mushy beet bits and undercooked sweet potato. If one is bigger just give it a head start in the oven for 10 minutes before the rest goes in.

– Massage the kale with a little lemon and salt for longer than you think, like a full minute, it really softens it and makes it less bitter. You can even use a jar: put kale and dressing in, close lid and shake hard for 20 seconds.

– Toast the pecans in the same oven on a small pan while the veg finishes, but watch them closely, nuts go from toasty to burnt in seconds. If youre short on time, put them in a dry skillet and shake over medium heat for the same effect.

– Make the dressing ahead and warm it up a tiny bit if your maple syrup is solid, it mixes better when its slightly runny. Also save a little dressing to drizzle on top right before serving so the salad doesnt get soggy in the fridge.