Description
Vibrant Roasted Beet Sweet Potato Avocado Salad is a colourful Mediterranean-inspired salad featuring caramelized roasted beets and sweet potatoes, creamy avocado, peppery arugula, tangy feta cheese, toasted walnuts, and a bright homemade lemon honey vinaigrette. It’s a wholesome vegetarian dish that’s perfect for healthy lunches, elegant starters, or holiday entertaining.
Ingredients
For the Salad:
2 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 ripe avocado, sliced
4 cups arugula or mixed salad greens
1/3 cup crumbled feta cheese
1/4 cup toasted walnuts or pecans
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
For the Lemon Honey Vinaigrette:
2 tablespoons olive oil
1½ tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 425°F (220°C).
Line a large baking tray with parchment paper.
Toss the cubed beets and sweet potatoes with olive oil, salt, and black pepper until evenly coated.
Spread into a single layer on the prepared baking tray.
Roast for 30–35 minutes, turning halfway through, until the vegetables are tender with caramelized edges.
Allow them to cool slightly.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, oregano, salt, and black pepper until smooth and emulsified.
Arrange the arugula or mixed greens on a large serving platter.
Scatter the warm roasted beets and sweet potatoes over the greens.
Add the sliced avocado evenly throughout the salad.
Sprinkle with the crumbled feta cheese.
Top with the toasted walnuts or pecans.
Scatter the chopped parsley over the salad.
Drizzle generously with the lemon honey vinaigrette.
Serve immediately while the vegetables are still slightly warm.
Notes
Roast the beets and sweet potatoes separately if you want to preserve their vibrant colours.
Use ripe but firm avocado for the best texture.
Toast the walnuts or pecans to enhance their flavour.
Dress the salad just before serving to keep the greens crisp.
Fresh lemon juice provides the brightest flavour for the vinaigrette.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean