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Home » Recipes » Salads

Easy Sweet Potato Beetroot Salad

Published: Aug 29, 2021 · Modified: Jul 10, 2023 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

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This sweet potato beetroot salad is full of flavor with delicious lightly spiced roasted vegetables, a good crunch from pumpkin seeds and a tangy maple garlic dressing. Super easy to make, it's a tasty fall lunch or side dish to enjoy with family and friends!

Love a flavorful beet salad? Do check out my popular my roasted beetroot and broccoli salad and butternut beet salad for another day!

sweet potato beetroot salad with cheese on a white plate with a fork next to beets and a blue cloth.

While salads are always perfect for the summer, I do love a fall salad too! Roasted beets and sweet potatoes are so seasonal, tasty and healthy too! Baked with a hint of spice, they have a delicious sweetness with slightly crispy edges and soft centres.

Pairing these roasted vegetables with fresh cheese (optional), a crunch from seeds and peppery arugula gives this sweet potato and beet salad so much flavor. It will fast become a favorite I think!

If you love salads you may like to see my nutty wild rice salad and quinoa and fennel salad. And have a peek at my cream cheese stuffed sweet potatoes for a hearty lunch or light dinner!

Jump to:
  • ⭐ Why this salad is so good
  • 🍠 Ingredients
  • 📖 Swaps and variations
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍽 How to serve sweet potato and beetroot salad
  • 🥗 More tasty salad recipes
  • 📖 Recipe
  • 💬 Comments

⭐ Why this salad is so good

  • Fall flavors: the beets and sweet potato become slightly sweet from being caramelised when roasted and are perfect for summer and fall.
  • Versatile: just like my beet kale salad, we can enjoy this recipe as a lunch recipe, light dinner or serve as a side salad with meats or plant-based mains.
  • Easy recipe: we simply roast the veggies, make a dressing and mix it all together!

🍠 Ingredients

individually labelled ingredients to make sweet potato beetroot salad including beets, arugula, pumpkin seeds, green onion and herbs.

All the ingredients and their quantities are set out in the recipe card below.

Some notes on a few of them:

  • Beetroot: I suggest to use fresh beets and then roast in the oven, just as I do in my roasted beet and carrot salad recipe. Roasting beets gives them a deep and rich earthy sweet flavor.
  • Sweet potato: it goes gooey and slightly sweet when roasted in the oven.
  • Mozzarella (optional): creamy and delicious, the cheese gives the recipe caprese salad vibes! However, you can easily make this a vegan salad by omitting the cheese.
  • Arugula: for your greens! They give a nice peppery taste to the salad although you can swap for lamb's lettuce for something milder if you prefer.
  • Pumpkin seeds: for a little crunch, and to keep the salad nut free. I like the Terrasoul organic pumpkin seeds.

📖 Swaps and variations

Change up the ratio of sweet potatoes and beets. If you like less beets, then simply use one beetroot and more sweet potatoes.

Swap mozzarella (if using) for another cheese. If it works for you, then use feta cheese or goat cheese for some salty flavor, or pair with a side of cottage cheese.

🔪 Step by step instructions

This roasted beet and sweet potato salad is very simple to make, with just a few steps. All the instructions are in the recipe card below, but these images should help guide you.

diced sweet potato cubes on a lined baking sheet labelled number one.

Step 1: Roast the sweet potatoes

Peel and dice the sweet potatoes into small cubes about an inch thick. Place on your lined baking sheet, drizzle with olive oil and sprinkle over sweet paprika and dried thyme. Toss to coat the vegetables, then arrange in an even layer (image 1). Roast for 30 minutes.

beetroot wrapped in foil labelled number two.

Step 2: Roast the beets

Use a sharp knife to remove the tops and tails of the beets and wash well to remove any dirt. Drizzle with a little olive oil then wrap the beets individually in aluminium foil (image 2). Roast the beets for 50-60 minutes.

Recipe tip: check that both the sweet potato and beets are fork tender, and give them a little extra roasting time if needed.

olive oil dressing in a glass bowl being whisked labelled number three.

Step 3: Make the olive oil dressing

Combine extra virgin olive oil, apple cider vinegar, minced or finely diced garlic, maple syrup, dried thyme, salt and black pepper in a small bowl. Whisk to combine (image 3).

diced sweet potato cubes and diced beets in a glass bowl with a fork labelled number four.

Step 4: Combine the beet sweet potato salad

Once the roasted vegetables have cooled, combine with the pumpkin seeds and green onion (image 4). Arrange arugula on your serving plate, spoon on the sweet potato beet mixture, add fresh cheese if using, and drizzle on the dressing.

💭 Recipe tips and notes

  • Add the sweet potatoes and beets to the oven at the same time, but be sure to remove the sweet potatoes first as they need less cook time.
  • Wrap the beets in foil, as this helps them to cook to the centre but not dry out on their edges.
  • The roasted vegetables should be fork tender. Give them a little more time in the oven if they are larger in size.
  • I serve this salad as a cold salad, but if you wish to serve as a warm salad, I suggest to have the arugula on the side and add the mozzarella (or feta) just before serving so it doesn't go too gooey.
  • We all like different amounts of dressing, so add about half, taste test, then add more to preference.

📋 Frequently asked questions

Can I make this sweet potato beetroot salad with pre-prepared beetroot?

You can make this salad with pre-prepared beetroot that comes in a vacuum pack, but it won't have the same deep flavor as roasted beets. I would suggest not to use the type that comes in vinegar.

Can you roast beets and sweet potatoes together?

You can easily roast beets and sweet potatoes on the same baking sheet, but whole beets wrapped in foil will need a slightly longer cook time. Remove the baking sheet from the oven and use a spatula to set aside the sweet potatoes, then continue to cook the beets.

How long to roast beets and sweet potatoes?

Whole beets wrapped in foil take 45-60 minutes to roast, depending on their size, whereas cubed sweet potatoes take about 30 minutes.

Which cheeses are good in a beet salad?

As well as torn pieces of mozzarella, you can use feta cheese or goat cheese if it works for you!

What other salad dressing can I use for this salad?

My tahini dill dressing would be lovely, as would my honey ginger salad dressing!

🍽 How to serve sweet potato and beetroot salad

  • Enjoy as a lunch in the summer and fall months with my chia seed crackers, cottage cheese toast or air fryer pita chips.
  • Serve as a side salad with mains such as my panko chicken, air fried boneless chicken thighs or my grated potato fritters.
sweet potato beetroot salad on a white plate next to beets and a bowl of pumpkin seeds.

🥗 More tasty salad recipes

Choose from so many fun salads including my waldorf salad (without mayo), quinoa tabbouleh (without tomatoes), cucumber dill pasta salad and my easy wild rice salad, as well as these recent recipes:

  • chicken pesto pasta salad in a white bowl next to fresh basil leaves, radishes and salad servers.
    Chicken Pesto Pasta Salad
  • roasted beet and carrot salad on a white plate.
    Beet and Carrot Salad
  • cucumber celery salad on a white plate next to fresh mint leaves and olive oil.
    Cucumber Celery Salad
  • beet kale salad in a light brown bowl next to fresh beets and a bottle of olive oil.
    Roasted Beet Kale Salad

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐ and comment if you've tried the recipe!

📖 Recipe

roasted sweet potato beetroot salad on a white plate with a fork on a blue cloth next to beets.

Easy Sweet Potato Beetroot Salad

Claire
Full of fall flavors, this roasted beet and sweet potato salad combines delicious sweet roasted vegetables, peppery arugula and a lightly spiced maple garlic dressing. It's a tasty lunch recipe or side dish!
5 from 3 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dinner, Lunch, Party food, Salad
Cuisine American, British
Servings 2 servings
Calories 613 kcal

Equipment

  • Parchment paper
  • Whisk

Ingredients
 
 

  • 2 small beetroot
  • 2 small sweet potatoes diced into small cubes
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon dried thyme
  • 1 tablespoon olive oil
  • ½ bag arugula
  • 1 tablespoon pumpkin seeds
  • 1 green onion sliced
  • 1 cup mozzarella torn into small pieces, or feta or goat cheese*

For the maple garlic dressing

  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar or white distilled vinegar
  • 1 teaspoon maple syrup
  • 1 garlic clove minced or finely diced
  • pinch salt
  • pinch black pepper

Instructions
 

  • Preheat the oven to 200C / 390F and line a baking sheet with parchment paper. Add the diced sweet potatoes to the sheet, drizzle with olive oil and sprinkle over the paprika and dried thyme. Toss to combine, then spread into an even layer. Drizzle a little olive oil on the beets, then wrap in foil and place on the baking sheet. Roast the sweet potatoes for 30 minutes, then remove from the oven. Continue to roast the beets for a further 15-20 minutes until fork tender. Set aside to cool.
  • Make the dressing by combining the olive oil, apple cider vinegar, maple syrup, garlic, dried thyme, salt and black pepper and whisking or stirring well.
  • Once the beets have cooled, slice into cubes of a similar size to the sweet potato cubes. Place in a bowl with the sweet potatoes, pumpkin seeds and green onion and toss to combine.
  • Arrange the arugula on your serving plate and spoon on the sweet potato beet mixture. Add torn mozzarella, and drizzle over half the dressing. Taste test, and add more dressing to preference.

Notes

* I suggest that my low histamine readers will likely prefer mozzarella or other fresh cheese.
  • Wrap the beets in foil so they cook to their centres but don't go dry on the outside.
  • Be sure to remove the sweet potato earlier from the oven than the beetroot as it takes less time to cook.
  • Make sure the vegetables are fork tender, and cook for a little longer if required.
  • Please note that nutritional information is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI)
All ingredients score 0 on the SIGHI list, with the exception of:
  • apple cider vinegar and garlic, which score 1.
  • black pepper, which scores 2.
  • arugula and green onion are not scored by SIGHI.

Nutrition

Calories: 613kcalCarbohydrates: 40gProtein: 18gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 44mgSodium: 494mgPotassium: 946mgFiber: 7gSugar: 14gVitamin A: 19925IUVitamin C: 14mgCalcium: 411mgIron: 3mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Luna says

    August 05, 2023 at 7:09 pm

    5 stars
    We loved this recipe- it was delicious and easy to make!

    Reply
    • Claire says

      August 05, 2023 at 10:03 pm

      So glad you liked it Luna! Good for summer and fall I think!

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical or dietetic advice in any way.

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