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Close up of diced beets and sweet potatoes on a dressed spinach salad.

Sweet Potato Beet Salad (Vegan)

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5 from 1 review

This hearty Sweet Potato Beet Salad is a plant-based salad that will keep you satisfied. The roasted vegetables get tossed with baby spinach and a maple dressing that is sure to please. The leftovers are great too.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the salad:

  • 2 sweet potatoes
  • 3 medium beets
  • 1 tablespoon olive oil
  • 4 handfuls baby spinach
  • 1/2 red onion, thinly sliced
  • 2 tablespoons sunflower seeds

For the dressing:

  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set aside.
  2. Scrub the sweet potatoes and beets and pat them dry. Peel both the sweet potatoes and the beets. Then, use a sharp knife to cut them into 1-inch cubes.
  3. Place the chopped beets and sweet potatoes in a medium mixing bowl and toss with 1 tablespoon of olive oil.
  4. Pour the beets and sweet potatoes onto the baking sheet. Bake for 30-35 minutes, or until they are fork-tender. Remove them from the oven and let them cool for a few minutes while you assemble the salad and the dressing.
  5. While the beets and sweet potatoes are cooling, add the spinach, red onion, and sunflower seeds to a large mixing bowl. Set aside.
  6. Make the dressing by combining 2 tablespoons of olive oil, vinegar, Dijon mustard, maple syrup, and sea salt in a small bowl or jar. Stir or shake vigorously to combine the dressing ingredients. Set aside.
  7. Use a spatula to transfer the cooked sweet potato and beet cubes to the bowl with the spinach. Pour the dressing over the vegetables and toss to combine.
  8. Serve immediately.

Notes

  1. The salad can be served warm, at room temperature, or chilled.
  2. This salad is very forgiving. Feel free to make adjustments to the ingredients depending on what you have in your kitchen. For example, you can use pumpkin seeds instead of sunflower seeds. You can use baby kale or romaine lettuce instead of spinach.
  3. Store any leftovers in a covered container in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 225
  • Sugar: 10.6 g
  • Sodium: 286.5 mg
  • Fat: 13.1 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 25.5 g
  • Fiber: 5 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

Find it online: https://theglowandglowclub.com/harvest-salad-maple-balsamic-dressing/