Mediterranean Roasted Beet & Sweet Potato Salad Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 4–6

Ingredients

For the Roasted Vegetables

• 3 medium beets, peeled and cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Salt and freshly ground black pepper, to taste

For the Salad

• 1 ripe avocado, diced
• ½ cup whipped feta (or crumbled feta)
• ½ cup pickled red onions
• ¼ cup toasted pine nuts (or chopped walnuts)
• 2 tbsp fresh mint leaves
• 2 tbsp chopped fresh parsley
• 1 tsp black sesame seeds (optional)

For the Lemon Herb Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, finely minced
• 1 tsp chopped fresh parsley
• Salt and black pepper, to taste

Instructions

1. Roast the Vegetables

• Preheat the oven to 425°F (220°C).
• Toss the sweet potatoes and beets separately with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
• Arrange on separate sections of a parchment-lined baking sheet to prevent the beet color from staining the sweet potatoes.
• Roast for 30–35 minutes, turning halfway through, until tender and lightly caramelized.

2. Prepare the Dressing

• In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, parsley, salt, and pepper until smooth.

3. Assemble the Salad

• Arrange the roasted sweet potatoes and beets on a large serving platter.
• Add diced avocado and pickled red onions.
• Dollop whipped feta over the top.
• Sprinkle with toasted pine nuts, fresh mint, parsley, and black sesame seeds.

4. Finish & Serve

• Drizzle generously with the lemon herb dressing.
• Serve warm or chilled.

Pro Tips

• Roast the beets and sweet potatoes separately for even cooking and vibrant color.
• Add chickpeas or grilled chicken for extra protein.
• Toast the pine nuts in a dry skillet for 2–3 minutes for a richer flavor.
• For extra freshness, garnish with pomegranate seeds when in season.
• Store leftovers in the refrigerator for up to 3 days, adding the avocado just before serving.

Approximate Nutrition (Per Serving)

• Calories: 340
• Protein: 8g
• Carbohydrates: 31g
• Fat: 22g
• Fiber: 8g