Best 2 Roasted Beet And Sweet Potato Salad Recipes
Indulge in a symphony of flavors with this delectable Roasted Beet and Sweet Potato Salad, a vibrant dish that combines the natural sweetness of roasted vegetables with a tangy vinaigrette dressing. This salad offers a delightful balance of textures, with tender roasted beets and sweet potatoes complemented by the crunch of fresh arugula and toasted walnuts. The zesty vinaigrette dressing, made with a blend of lemon juice, dijon mustard, and honey, elevates the flavors of the roasted vegetables, creating a harmonious and refreshing dish. Discover this symphony of flavors and more with our collection of salad recipes, each offering a unique culinary experience. From the classic Caesar Salad with its creamy dressing and crispy croutons to the Asian-inspired Quinoa and Edamame Salad bursting with vibrant flavors, our salad recipes cater to every palate. Embark on a culinary journey and elevate your meals with these delicious and versatile salads.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BEET AND SWEET POTATO SALAD
After making this lovely salad, you won't want to relegate nutritious beets and sweet potatoes to the side of the plate. The contrast of tender and crunchy vegetables is fantastic. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 270 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE
The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.
Provided by Kim's Cooking Now
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 18
Steps:
- Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
- Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
- Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
- While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
- Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.
Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g
Tips:
- Choose the right beets: Look for beets that are small to medium in size and have smooth, firm skin. Avoid beets that are too large or have blemishes.
- Roast the beets and sweet potatoes separately: This will help to ensure that both vegetables are cooked evenly.
- Don't overcook the vegetables: Beets and sweet potatoes should be tender but still have a bit of bite to them.
- Use a good quality olive oil: This will help to enhance the flavor of the vegetables.
- Add the dressing to the salad while it's still warm: This will help the flavors to meld together.
- Garnish the salad with fresh herbs: This will add a pop of color and flavor.
Conclusion:
Roasted beet and sweet potato salad is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a light lunch. It's packed with nutrients and antioxidants, and it's a great way to get your daily dose of vegetables. The salad is also very easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this roasted beet and sweet potato salad a try.
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