sweet potato beet recipe

Written ByJenny Smyth Posted on
sweet potato beet recipe
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The Best sweet potato beet recipe

I have been making this sweet potato beet recipe for my family for years, and it’s always a hit. The dish originated in the Southern United States, where sweet potatoes and beets are staple ingredients.

The combination of the two vegetables creates a delicious and unique flavor profile that my kids love. I like to serve it at family gatherings and potlucks because it’s easy to make in large quantities and can be served as a side dish or main course.

When I’m feeling under the weather, this recipe is one of my go-to comfort foods. It’s also a great way to get in some extra vitamins and fiber from the beets and sweet potatoes.

The key to making this recipe is to roast the vegetables in the oven until they’re tender and caramelized, which brings out their natural sweetness. I like to use a combination of olive oil, salt, and pepper to bring out the flavors of the vegetables without overpowering them.

This recipe is perfect for any occasion, whether it’s a holiday dinner or a weeknight meal. My family loves it when I serve it with a side of crusty bread or over rice.

I’ve even made it as a vegetarian main course by serving it with a fried egg on top or as a vegetarian burger patty. The possibilities are endless with this recipe!

Roasted Sweet Potato and Beet Salad

Roasted Sweet Potato and Beet Salad

4.9 from 1998 votes

A vibrant and hearty salad featuring roasted sweet potatoes and beets, tossed with a tangy vinaigrette. This dish is perfect as a main course or a colorful side.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

2 medium sweet potatoes, peeled and cubed
3 medium beets, peeled and cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed greens
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts

For the Vinaigrette

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3Toss the cubed sweet potatoes and beets with 2 tablespoons olive oil, salt, and pepper until evenly coated.
4Spread the vegetables in a single layer on the prepared baking sheet.
5Roast for 35 to 40 minutes, stirring halfway through, until the sweet potatoes are tender and the beets are easily pierced with a fork.
6The edges should be lightly caramelized.
7While the vegetables roast, prepare the vinaigrette.
8In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic.
9Season with salt and pepper to taste.
10Allow the roasted vegetables to cool for 5 minutes.
11In a large bowl, combine the mixed greens, roasted sweet potatoes, and beets.
12Drizzle with the vinaigrette and toss gently to combine.
13Top the salad with crumbled feta cheese and chopped walnuts.
14Serve immediately while the vegetables are still warm for the best texture and flavor.

🔧Equipment

Baking sheet
Parchment paper
Large bowl
Small bowl
Whisk
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 15mg🧂Sodium: 600mg🌾Total Carbs: 40g🥦Dietary Fiber: 7g🍬Sugars: 15g🥩Protein: 8g

📝Notes

For added protein, top with grilled chicken or chickpeas. You can also substitute goat cheese for feta if preferred.

Watch Video Of How Roasted Sweet Potato and Beet Salad Works

This sweet potato beet recipe is always a good idea for any occasion, whether it’s a holiday dinner or a weeknight meal.

It’s easy to make in large quantities and can be served as a side dish or main course.

You can also store leftover casserole in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Roasted Sweet Potato and Beet Salad

Q1: What is the origin of this sweet potato beet recipe?

This sweet potato beet recipe has its roots in traditional Southern American cuisine. Beets and sweet potatoes were staples in many Southern households during the Great Depression, when they were affordable and nutritious alternatives to meat.

Q2: Can I use other types of beets or sweet potatoes?

Yes, you can use other types of beets or sweet potatoes if you prefer. However, keep in mind that red beets will give your dish a slightly different flavor profile than golden beets.

Q3: How do I store leftover sweet potato beet casserole?

Leftover sweet potato beet casserole can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

Q4: Can I make this recipe in advance?

Yes, you can make this recipe in advance by preparing all the ingredients and assembling the casserole up to 24 hours before baking.

Q5: Can I substitute other vegetables for the beets and sweet potatoes?

While you can substitute other vegetables for the beets and sweet potatoes, keep in mind that they will change the flavor profile of your dish.

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