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This roasted beet and sweet potato salad combines earthy beets with naturally sweet potatoes, both caramelized from roasting until their edges turn golden. The maple balsamic vinaigrette ties together the roasted vegetables with fresh greens and crunchy walnuts. Every forkful delivers different textures and flavors that make this substantial enough to be a light meal or an impressive side dish for holiday gatherings.
I turn to this recipe during fall and winter when I want something that looks impressive but doesn't require complicated technique. The roasting transforms both vegetables into something sweet and caramelized that even people who claim they don't like beets often enjoy.
Essential Ingredients for Best Results
- Fresh beets: Red beets work best; peel and cube into uniform pieces
- Sweet potatoes: Orange-fleshed varieties provide the best color contrast
- Red onion: Roasting mellows the sharpness considerably
- Extra virgin olive oil: For roasting and the vinaigrette
- Spring mix or mixed greens: Spinach and arugula combination also works
- Walnuts: Roughly chopped; pecans substitute well
- Maple balsamic vinaigrette: Homemade ties the flavors together perfectly
Complete Step-by-Step Instructions
- Preheat and prepare:
- Set oven to 410°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prep the vegetables:
- Peel and cube 2 medium sweet potatoes and 3-4 medium beets into roughly 3/4-inch pieces. Keep sizes uniform for even cooking. Roughly chop 1 small red onion.
- Season for roasting:
- In a large bowl, combine sweet potatoes, onion, and 1 1/2 tablespoons olive oil. Toss to coat. Add beets last and mix gently - this prevents staining the sweet potatoes pink. Season with salt and pepper.
- Roast until caramelized:
- Spread vegetables in a single layer on the prepared baking sheet. Roast 30-35 minutes until beets are fork-tender and sweet potatoes have lightly browned edges. Check at 20 minutes if using smaller cubes.
- Make the vinaigrette:
- While vegetables roast, whisk together 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, 1/4 cup olive oil, and salt and pepper. Alternatively, shake in a mason jar.
- Cool the vegetables:
- Once roasted, leave vegetables on the baking sheet to cool at least 10 minutes. They should be warm or room temperature, not hot, when added to greens.
- Assemble and serve:
- Place 6 cups spring mix on a large platter or in a serving bowl. Top with cooled roasted vegetables and 1/2 cup roughly chopped walnuts. Drizzle with vinaigrette just before serving, or toss everything together and plate.
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The roasting process is what transforms this from ordinary to special. The natural sugars in both vegetables caramelize, creating depth that raw or boiled versions lack. The maple balsamic vinaigrette complements rather than masks those roasted flavors.
Understanding Roasting Technique
High heat (410°F) and single-layer arrangement allow moisture to evaporate so vegetables can brown rather than steam. Crowding the pan creates steam that prevents caramelization. Uniform sizing ensures everything finishes cooking simultaneously.
Managing Beet Staining
Beets contain betalains that stain readily. Wear latex gloves during prep if concerned about hand staining. Adding beets last when tossing prevents turning everything pink. The parchment paper protects the baking sheet.
Customizing Texture and Flavor
Toast walnuts in a dry skillet for enhanced flavor and crunch. For spicier raw onion bite, slice thin and add raw instead of roasting. Substitute pecans or pumpkin seeds for different textures.
Storage Considerations
Refrigerate leftovers in an airtight container for up to 4 days. Store dressing separately if possible - dressed greens wilt quickly. The roasted vegetables actually improve in flavor as they sit.
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This recipe demonstrates how simple preparation methods applied to quality ingredients create impressive results. The colorful presentation, nutritious components, and accommodating dietary profile make it practical for various occasions while the roasted flavors ensure it tastes as good as it looks.
Frequently Asked Questions
- → Can I make this salad ahead of time?
- Yes, you can roast the vegetables up to 2 days in advance. Store them in the fridge and assemble the salad just before serving for the best texture.
- → How do I keep beets from staining everything?
- Wear gloves when handling raw beets, and add them to the oil mixture last so they don't turn the sweet potatoes pink.
- → Can I use a different type of nut?
- Absolutely! Pecans, almonds, or even pumpkin seeds work great as substitutes for walnuts in this recipe.
- → What greens work best for this salad?
- Spring mix is ideal, but arugula, spinach, or mixed baby greens all taste great. Pick whatever looks freshest at your store.
- → How long does this salad keep in the fridge?
- The roasted vegetables will keep for 3-4 days when stored separately. Once dressed, the salad is best eaten within a day.
- → Do I have to peel the beets and sweet potatoes?
- Yes, peeling is recommended. The skins can be tough after roasting and may affect the overall texture of your salad.