Beet and Sweet Potato Salad with Honey Dijon Dressing and Pine Nuts


Introduction

Beet and Sweet Potato Salad with Honey Dijon Dressing and Pine Nuts is a delightful, vibrant dish perfect for any occasion. This salad is a feast for the eyes and the palate, combining the earthy flavor of roasted beets with the natural sweetness of roasted sweet potatoes. The dressing, a harmonious blend of honey and Dijon mustard, enhances the flavors with its tangy-sweet notes. Topped with crunchy pine nuts and a hint of fresh herbs, this salad is both nutritious and delicious, making it a great side dish or a light main course. Here’s how to prepare this exquisite, nutrient-rich salad.


Ingredients

  • Salad Ingredients:
    • 3 medium-sized beets, peeled and cut into 1-inch cubes
    • 2 large sweet potatoes, peeled and cubed
    • 4 cups mixed salad greens (such as arugula, baby spinach, or mixed lettuce)
    • 1/4 cup crumbled feta cheese (optional for a creamy contrast)
    • 1/4 cup pine nuts, toasted
    • 1/4 cup chopped fresh parsley or microgreens for garnish
    • 2 tablespoons olive oil for roasting
    • Salt and freshly ground black pepper to taste
  • Honey Dijon Dressing:
    • 3 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons Dijon mustard
    • 2 tablespoons honey
    • 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
    • 1 small clove garlic, minced (optional for extra flavor)
    • Salt and freshly ground black pepper to taste

Preparation

Step 1: Prepare the Vegetables

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Cube the Beets and Sweet Potatoes: Peel the beets and sweet potatoes, then cut them into 1-inch cubes. Try to keep the pieces uniform for even cooking.
  3. Season and Roast: On a baking sheet lined with parchment paper, spread out the beets and sweet potatoes in a single layer. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss well to coat evenly.
  4. Roast: Roast in the oven for 30-40 minutes, turning the vegetables halfway through, until they are fork-tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 2: Make the Honey Dijon Dressing

  1. Mix Ingredients: In a small bowl or a mason jar, combine the extra-virgin olive oil, Dijon mustard, honey, apple cider vinegar, and minced garlic (if using). Whisk vigorously or shake the jar until the dressing emulsifies and becomes smooth.
  2. Season: Taste and add salt and pepper as needed. Adjust the sweetness or acidity to your liking by adding more honey or vinegar.

Step 3: Toast the Pine Nuts

  1. Toast the Pine Nuts: Place the pine nuts in a small, dry skillet over medium-low heat. Stir frequently until the pine nuts are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Once toasted, remove from the heat and set aside.

Step 4: Assemble the Salad

  1. Layer the Greens: In a large salad bowl or a serving platter, spread the mixed salad greens as the base.
  2. Add the Roasted Vegetables: Arrange the roasted beets and sweet potatoes over the greens.
  3. Sprinkle with Feta and Pine Nuts: If using feta, sprinkle it over the salad along with the toasted pine nuts.
  4. Drizzle with Dressing: Pour the Honey Dijon Dressing over the salad just before serving. Toss gently to combine, or leave the salad deconstructed for a more elegant presentation.
  5. Garnish: Finish with chopped fresh parsley or microgreens for a burst of color and freshness.

Cooking Note

  • Roasting Tip: Roasting brings out the natural sweetness of both beets and sweet potatoes. If you prefer a more charred flavor, leave the vegetables in the oven a little longer, but be cautious not to let them burn.
  • Beet Handling: Beets can stain your hands and cutting board. To avoid staining, use gloves and a cutting board that you don’t mind getting stained.
  • Dressing Variations: For a tangier dressing, add a splash of lemon juice or a teaspoon of balsamic vinegar.

Serving Suggestions

  • Perfect Side Dish: This salad pairs wonderfully with grilled chicken, fish, or a hearty vegetarian main.
  • As a Main Course: Add a source of protein, such as grilled tofu, shredded chicken, or a poached egg, to make it a more filling meal.
  • Texture Boost: Add roasted chickpeas or quinoa for extra crunch and protein.

Tips

  • Storage: Store leftover roasted vegetables and dressing separately in airtight containers in the fridge for up to 3 days. Assemble the salad just before serving to keep the greens crisp.
  • Make-Ahead: The beets and sweet potatoes can be roasted a day in advance. The dressing can also be prepared ahead and kept in the fridge.
  • Extra Flavor: For a deeper flavor, consider marinating the beets in a splash of balsamic vinegar before roasting.
  • Nut Substitution: If you’re allergic to pine nuts, you can use toasted sunflower seeds, pumpkin seeds, or chopped walnuts for a similar crunch.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour


Nutritional Information (Per Serving)

  • Calories: 320
  • Protein: 6g
  • Sodium: 270mg
  • Fat: 20g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Sugar: 12g

Conclusion

Beet and Sweet Potato Salad with Honey Dijon Dressing and Pine Nuts is a perfect blend of flavors and textures. The caramelized sweetness of the vegetables, the crunch of toasted pine nuts, and the tangy-sweet dressing make this salad irresistible. It’s nutritious, easy to make, and can be customized to suit any dietary preference. Enjoy it as a refreshing lunch or a vibrant dinner side!

Print
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Beet and Sweet Potato Salad with Honey Dijon Dressing and Pine Nuts


  • Author: Imili Johnson
  • Total Time: 1 hour

Ingredients

Scale
  • Salad Ingredients:
    • 3 medium-sized beets, peeled and cut into 1-inch cubes
    • 2 large sweet potatoes, peeled and cubed
    • 4 cups mixed salad greens (such as arugula, baby spinach, or mixed lettuce)
    • 1/4 cup crumbled feta cheese (optional for a creamy contrast)
    • 1/4 cup pine nuts, toasted
    • 1/4 cup chopped fresh parsley or microgreens for garnish
    • 2 tablespoons olive oil for roasting
    • Salt and freshly ground black pepper to taste
  • Honey Dijon Dressing:
    • 3 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons Dijon mustard
    • 2 tablespoons honey
    • 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
    • 1 small clove garlic, minced (optional for extra flavor)
    • Salt and freshly ground black pepper to taste

Instructions

Step 1: Prepare the Vegetables

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Cube the Beets and Sweet Potatoes: Peel the beets and sweet potatoes, then cut them into 1-inch cubes. Try to keep the pieces uniform for even cooking.
  3. Season and Roast: On a baking sheet lined with parchment paper, spread out the beets and sweet potatoes in a single layer. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss well to coat evenly.
  4. Roast: Roast in the oven for 30-40 minutes, turning the vegetables halfway through, until they are fork-tender and slightly caramelized. Remove from the oven and let them cool slightly.

Step 2: Make the Honey Dijon Dressing

  1. Mix Ingredients: In a small bowl or a mason jar, combine the extra-virgin olive oil, Dijon mustard, honey, apple cider vinegar, and minced garlic (if using). Whisk vigorously or shake the jar until the dressing emulsifies and becomes smooth.
  2. Season: Taste and add salt and pepper as needed. Adjust the sweetness or acidity to your liking by adding more honey or vinegar.

Step 3: Toast the Pine Nuts

  1. Toast the Pine Nuts: Place the pine nuts in a small, dry skillet over medium-low heat. Stir frequently until the pine nuts are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Once toasted, remove from the heat and set aside.

Step 4: Assemble the Salad

  1. Layer the Greens: In a large salad bowl or a serving platter, spread the mixed salad greens as the base.
  2. Add the Roasted Vegetables: Arrange the roasted beets and sweet potatoes over the greens.
  3. Sprinkle with Feta and Pine Nuts: If using feta, sprinkle it over the salad along with the toasted pine nuts.
  4. Drizzle with Dressing: Pour the Honey Dijon Dressing over the salad just before serving. Toss gently to combine, or leave the salad deconstructed for a more elegant presentation.
  5. Garnish: Finish with chopped fresh parsley or microgreens for a burst of color and freshness.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 320
  • Sodium: 270mg
  • Protein: 6g

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