Roasted Beet, Sweet Potato & Avocado Salad
A colorful, nutrient-packed salad featuring earthy roasted beets, naturally sweet roasted sweet potatoes, creamy avocado, peppery greens, crunchy seeds, and a bright lemon-maple vinaigrette. Perfect as a healthy lunch, light dinner, or impressive side dish.
Recipe Information
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Servings: 4
Difficulty: Easy
Ingredients
For the Salad
2 medium beets, peeled and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
Salad Base
5 cups mixed greens (baby spinach, arugula, or spring mix)
1 large ripe avocado, sliced
¼ small red onion, thinly sliced
¼ cup crumbled feta cheese (optional)
¼ cup roasted pumpkin seeds (pepitas)
2 tablespoons chopped fresh parsley
Lemon Maple Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Step 1: Prepare the Vegetables
Preheat oven to 400°F (200°C).
Line two baking trays with parchment paper.
Place sweet potatoes on one tray and beets on another.
Drizzle each with olive oil.
Sprinkle with garlic powder, smoked paprika, thyme, salt, and pepper.
Toss well to coat evenly.
Step 2: Roast
Roast sweet potatoes for 25–30 minutes.
Roast beets for 35–40 minutes.
Stir halfway through for even caramelization.
Allow vegetables to cool for 10 minutes.
Step 3: Make the Dressing
Whisk together:
Olive oil
Lemon juice
Maple syrup
Dijon mustard
Garlic
Salt
Pepper
Mix until smooth.
Step 4: Assemble
Arrange greens on a large serving platter.
Add roasted sweet potatoes and roasted beets.
Top with avocado slices.
Sprinkle with onion, feta, pumpkin seeds, and parsley.
Drizzle with dressing just before serving.
Serve immediately.
Serving Suggestions
Grilled chicken breast
Grilled salmon
Roast turkey
Quinoa
Brown rice
Crusty whole-grain bread
Lentil soup
Variations
Vegan
Skip the feta or use plant-based feta.
Higher Protein
Add:
Grilled chicken
Shrimp
Chickpeas
Lentils
Tofu
Extra Crunch
Add:
Toasted sunflower seeds
Toasted pecans
Toasted walnuts
More Sweetness
Mix in:
Dried cranberries
Pomegranate seeds
Orange segments
Creamier
Top with a dollop of Greek yogurt.
Nutritional Information (Approximate Per Serving)
Calories: 340
Protein: 7g
Carbohydrates: 30g
Fat: 22g
Saturated Fat: 4g
Fiber: 9g
Sugar: 10g
Sodium: 340mg
Cholesterol: 8mg
Nut Information
Contains Nuts?
No tree nuts in the base recipe.
Contains Seeds?
Yes, pumpkin seeds (pepitas).
Nut-Free Version
Keep pumpkin seeds or replace with roasted chickpeas if preferred.
Do not add pecans or walnuts.
Dairy-Free
Omit feta or use dairy-free cheese.
Gluten-Free
Naturally gluten-free. Ensure Dijon mustard is certified gluten-free if needed.
Tips for Success
Roast beets separately to prevent them from staining the sweet potatoes.
Use ripe but firm avocado for the best texture.
Cool roasted vegetables slightly before adding to the greens.
Dress the salad just before serving to keep the greens crisp.
Toast pumpkin seeds for extra flavor.
Storage
Store undressed salad in an airtight container for up to 3 days.
Keep dressing separate.
Add avocado just before serving to prevent browning.
Not recommended for freezing.
Frequently Asked Questions (Q&S)
Q1: Can I use canned beets?
Yes. Drain and pat dry before adding. Since they’re already cooked, there’s no need to roast them unless you want extra caramelized flavor.
Q2: Can I make this ahead of time?
Yes. Roast the vegetables and prepare the dressing up to 2 days in advance. Assemble and add avocado just before serving.
Q3: What protein goes best with this salad?
Grilled chicken, salmon, shrimp, chickpeas, lentils, or tofu all pair wonderfully.
Q4: Can I eat it cold?
Yes. It’s delicious served warm, at room temperature, or chilled.
Q5: How do I keep avocado from turning brown?
Toss avocado slices with a little fresh lemon juice and add them just before serving.
Q6: Can I substitute sweet potatoes?
Yes. Butternut squash, carrots, or roasted pumpkin are excellent alternatives.
Q7: Is this recipe healthy?
Absolutely. It’s rich in fiber, healthy fats, vitamins A and C, potassium, folate, and antioxidants from the beets, sweet potatoes, avocado, and leafy greens.
Q8: What other cheese can I use?
Try goat cheese, shaved Parmesan, blue cheese, or leave it out for a dairy-free version.
Q9: Can I use a different dressing?
Yes. A balsamic vinaigrette, honey mustard dressing, or citrus vinaigrette all complement this salad beautifully.
Q10: What makes this salad special?
The combination of sweet roasted vegetables, creamy avocado, fresh greens, crunchy seeds, tangy feta, and a bright lemon-maple dressing creates a delicious balance of flavors and textures that’s both satisfying and nutritious.
