Description
A colorful, hearty salad of roasted beets and sweet potatoes tossed with peppery arugula, creamy avocado, feta, and a bright lemon-Dijon dressing. Perfect for lunch or dinner.
Ingredients
Scale
- For the salad:
- 2 medium red beets, peeled and cut into 1/2-inch cubes
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 5 ounces baby arugula
- 1 ripe avocado, thinly sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup pepitas, toasted
- For the lemon-Dijon dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Place the cubed beets and sweet potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, then spread into a single layer.
- Roast for 25–30 minutes, stirring once halfway, until the sweet potatoes and beets are tender and lightly browned. Set aside to cool slightly.
- While the vegetables roast, make the dressing: In a small bowl or jar, combine extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper. Whisk or shake until emulsified.
- In a large salad bowl, combine the baby arugula, roasted beets and sweet potatoes, avocado slices, feta cheese, and toasted pepitas.
- Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
Notes
If you want to keep the beets from tinting the sweet potatoes, roast them on separate baking sheets. To meal-prep, store the roasted vegetables, dressing, and salad components separately and toss everything together just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 380 kcal
- Sugar: 11g
- Fat: 25g
- Carbohydrates: 32g
- Protein: 7g