Introduction
This Creamy Roasted Beet and Sweet Potato Salad with Honey Goat Cheese is a vibrant, nutritious, and delightful side dish or light main course that’s perfect for any occasion. The sweetness of roasted beets and sweet potatoes pairs beautifully with the tang of honey goat cheese, creating a creamy texture that’s hard to resist. Fresh arugula adds a peppery bite, while a simple balsamic vinaigrette ties everything together with a hint of acidity. This salad is not only packed with vitamins and antioxidants but also a treat for the taste buds and a stunning dish to present.
Ingredients:
- 4 medium beets, peeled and cut into wedges
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil (divided)
- Salt and black pepper, to taste
- 2 cups arugula (or other mixed greens)
- ½ cup honey goat cheese, crumbled
- ¼ cup chopped walnuts or pecans, toasted
- 1 tablespoon fresh thyme leaves (optional)
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Preparation:
Step 1: Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the beet wedges with 1½ tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer.
- On a separate baking sheet, toss the sweet potato cubes with the remaining 1½ tablespoons of olive oil, salt, and pepper.
- Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping them halfway through to ensure even cooking. Remove and let them cool slightly.
Step 2: Prepare the Dressing
- In a small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, honey, and Dijon mustard until smooth.
- Season with salt and pepper to taste. Set aside.
Step 3: Assemble the Salad
- In a large salad bowl, add the arugula or mixed greens.
- Add the slightly cooled roasted beets and sweet potatoes to the bowl.
- Crumble the honey goat cheese over the salad.
- Sprinkle with chopped walnuts or pecans and fresh thyme leaves, if using.
Step 4: Dress the Salad
- Drizzle the balsamic dressing over the salad.
- Gently toss to coat the ingredients evenly with the dressing.
Step 5: Serve
- Serve immediately while the salad is fresh and the roasted vegetables are still slightly warm. Enjoy!
Cooking Note:
- Roasting the beets and sweet potatoes separately helps to preserve their vibrant colors, so they don’t blend and dull when combined.
- For an even creamier texture, you can add a dollop of extra honey goat cheese before serving.
Serving Suggestions:
This salad can be served warm or cold and works beautifully as a side dish for grilled chicken or salmon. It can also be enjoyed as a light main course, especially when paired with crusty bread or served over a bed of quinoa for extra protein.
Tips:
- Prep Ahead: Roast the vegetables in advance and store them in the fridge. When ready to serve, rewarm slightly before tossing with the salad for the best flavor.
- Add Crunch: Try adding pumpkin seeds or sunflower seeds for extra texture and nutrition.
- Make it Vegan: Substitute honey goat cheese with a vegan cheese option and replace honey with maple syrup in the dressing.
- Enhance Flavor: A sprinkle of flaked sea salt just before serving can add a finishing touch that enhances the flavors.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (Approximate per serving):
- Calories: 320 kcal
- Protein: 8g
- Sodium: 210 mg
Conclusion
This Creamy Roasted Beet and Sweet Potato Salad with Honey Goat Cheese is a delightful balance of flavors, textures, and colors, making it the perfect addition to your meal rotation. It’s wholesome, delicious, and visually appealing, ideal for impressing guests or simply enjoying as a nutritious meal. Whether served as a side or a standalone dish, this salad promises a unique culinary experience that’s both satisfying and healthful.
Print
Creamy Roasted Beet and Sweet Potato Salad with Honey Goat Cheese
- Total Time: 45 minutes
Ingredients
- 4 medium beets, peeled and cut into wedges
- 2 medium sweet potatoes, peeled and cubed
- 3 tablespoons olive oil (divided)
- Salt and black pepper, to taste
- 2 cups arugula (or other mixed greens)
- ½ cup honey goat cheese, crumbled
- ¼ cup chopped walnuts or pecans, toasted
- 1 tablespoon fresh thyme leaves (optional)
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the beet wedges with 1½ tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out in a single layer.
- On a separate baking sheet, toss the sweet potato cubes with the remaining 1½ tablespoons of olive oil, salt, and pepper.
- Roast the vegetables in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping them halfway through to ensure even cooking. Remove and let them cool slightly.
Step 2: Prepare the Dressing
- In a small bowl, whisk together the balsamic vinegar, extra-virgin olive oil, honey, and Dijon mustard until smooth.
- Season with salt and pepper to taste. Set aside.
Step 3: Assemble the Salad
- In a large salad bowl, add the arugula or mixed greens.
- Add the slightly cooled roasted beets and sweet potatoes to the bowl.
- Crumble the honey goat cheese over the salad.
- Sprinkle with chopped walnuts or pecans and fresh thyme leaves, if using.
Step 4: Dress the Salad
- Drizzle the balsamic dressing over the salad.
- Gently toss to coat the ingredients evenly with the dressing.
Step 5: Serve
- Serve immediately while the salad is fresh and the roasted vegetables are still slightly warm. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sodium: 210 mg
- Protein: 8g