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If you're on the lookout for a salad that not only tantalizes your taste buds but also brings a splash of color to your table, look no further than the Vibrant Roasted Beet and Sweet Potato Salad with Feta and Walnuts. This delightful dish combines the earthiness of roasted beets and the sweetness of sweet potatoes, complemented by the creamy richness of feta cheese and the crunchy texture of walnuts. Perfect for any occasion, this salad can be served as a refreshing side or as a satisfying main dish, making it a versatile addition to your culinary repertoire.

Vibrant Roasted Beet and Sweet Potato Salad with Feta and Walnuts

A delightful twist on a classic dish.
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Ingredients
  

2 medium beets, washed and trimmed

2 medium sweet potatoes, peeled and cubed

4 tablespoons olive oil, divided

Salt and pepper, to taste

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 cup arugula or mixed greens

½ cup feta cheese, crumbled

½ cup walnuts, roughly chopped

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

Zest and juice of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: Wrap the beets in aluminum foil and place them on a baking sheet. In a bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper.

      Roast Beets and Sweet Potatoes: Place the sweet potatoes on the baking sheet alongside the wrapped beets and roast for about 30-40 minutes, or until the sweet potatoes are tender and a fork can easily pierce the beets. Remove the sweet potatoes after about 25-30 minutes, and let both cool slightly.

        Peel the Beets: Once the beets are cool enough to handle, unwrap them and peel the skin off using your hands or a paper towel. Cut the beets into bite-sized cubes.

          Make the Dressing: In a small bowl, whisk together the balsamic vinegar, honey or maple syrup, lemon zest, and juice. Gradually whisk in the remaining 2 tablespoons of olive oil until emulsified. Season with salt and pepper to taste.

            Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, beets, and arugula. Drizzle with the dressing and gently toss to coat everything well.

              Add Toppings: Top the salad with crumbled feta cheese and chopped walnuts.

                Serve: Divide the salad onto plates or serve family-style. Enjoy your wholesome and flavorful salad!

                  Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings