Easy Sweet Potato Beetroot Salad
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!
Servings: 2 servings
Calories: 613kcal
Equipment
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.
- apple cider vinegar and garlic, which score 1.
- black pepper, which scores 2.
- arugula and green onion are not scored by SIGHI.
Nutrition
Calories: 613kcal | Carbohydrates: 40g | Protein: 18g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 494mg | Potassium: 946mg | Fiber: 7g | Sugar: 14g | Vitamin A: 19925IU | Vitamin C: 14mg | Calcium: 411mg | Iron: 3mg