Introduction

A fresh, nutrient-rich salad can transform any meal into a gourmet experience, and this Grilled Sweet Potato and Beet Salad with Sage Pesto and Goat Cheese does just that. Packed with the earthy flavors of roasted beets, the caramelized sweetness of grilled sweet potatoes, and the robust aroma of sage pesto, this salad is a treat for the taste buds. Topped with creamy, tangy goat cheese, this dish strikes a beautiful balance between sweet, savory, and herbaceous notes. Perfect as a light main course or an impressive side dish, this salad is ideal for everything from festive dinners to weekend picnics.

Ingredients

For the Salad:

• 2 large sweet potatoes, peeled and sliced into thick rounds
• 3 medium beets, peeled and sliced into wedges
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups mixed salad greens (like arugula, spinach, or baby kale)
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts or pecans (optional, for crunch)

For the Sage Pesto:

• 1/2 cup fresh sage leaves
• 1/2 cup fresh parsley leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup walnuts or pine nuts
• 2 cloves garlic, roughly chopped
• 1/2 cup extra-virgin olive oil
• Juice of half a lemon
• Salt and pepper, to taste

Preparation

Step 1: Prepare and Grill the Vegetables

1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, toss the sweet potato rounds and beet wedges with olive oil, salt, and black pepper.
3. Place the sweet potatoes and beets on the grill. Cook for about 5-7 minutes per side, or until the sweet potatoes are tender and have beautiful grill marks. Beets may take slightly longer, so check and flip them as needed.
4. Once grilled, remove the vegetables from the heat and set them aside to cool slightly.

Step 2: Make the Sage Pesto

1. In a food processor, combine the sage leaves, parsley, Parmesan cheese, walnuts (or pine nuts), and chopped garlic.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Scrape down the sides of the bowl as needed.
4. Add lemon juice, salt, and pepper to taste. Pulse a few more times to blend everything well. Adjust seasoning if necessary.

Step 3: Assemble the Salad

1. In a large salad bowl or serving platter, arrange the mixed salad greens as a base.
2. Layer the grilled sweet potatoes and beets over the greens.
3. Drizzle generously with the sage pesto.
4. Sprinkle crumbled goat cheese over the top.
5. If using, add a handful of toasted walnuts or pecans for added texture and flavor.

Cooking Notes

• Grilling Vegetables: If you don’t have a grill, you can roast the sweet potatoes and beets in the oven at 400°F (200°C) for 25-30 minutes until tender.
• Pesto Storage: Sage pesto can be made in advance and stored in an airtight container in the refrigerator for up to a week. Drizzle a little olive oil on top to prevent oxidation.
• Goat Cheese: For a dairy-free version, substitute goat cheese with a vegan cheese alternative or omit it altogether.

Serving Suggestions

• Serve this salad warm or at room temperature for the best flavor experience.
• Pair it with grilled chicken or fish for a heartier meal.
• Accompany the salad with a slice of crusty bread to soak up the flavorful pesto.

Tips

• Choosing Sweet Potatoes: Opt for firm sweet potatoes with smooth skin and no blemishes. The fresher they are, the sweeter and better they will taste.
• Beets: Use golden beets for a sweeter, less earthy flavor and a more colorful presentation.
• Pesto Variations: You can substitute sage with basil or cilantro if you prefer a more traditional pesto flavor.
• Nuts in Pesto: Experiment with different nuts like almonds or hazelnuts for unique flavors.

Prep Time

• Prep Time: 20 minutes
• Cooking Time: 25-30 minutes
• Total Time: 50 minutes

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 8g
• Carbohydrates: 35g
• Fat: 18g
• Sodium: 300mg
• Fiber: 7g

Conclusion

This Grilled Sweet Potato and Beet Salad with Sage Pesto and Goat Cheese brings a burst of fresh flavors and vibrant colors to your table. The caramelized sweetness of the grilled sweet potatoes, earthy beets, and aromatic sage pesto combine to create a dish that’s as nutritious as it is delicious. Finished with creamy goat cheese and crunchy nuts, this salad will surely become a favorite in your recipe collection. Whether you’re hosting a special gathering or simply elevating your weeknight dinner, this dish promises to impress.

Grilled Sweet Potato and Beet Salad with Sage Pesto and Goat Cheese

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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For the Salad:

• 2 large sweet potatoes, peeled and sliced into thick rounds
• 3 medium beets, peeled and sliced into wedges
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups mixed salad greens (like arugula, spinach, or baby kale)
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts or pecans (optional, for crunch)

For the Sage Pesto:

• 1/2 cup fresh sage leaves
• 1/2 cup fresh parsley leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup walnuts or pine nuts
• 2 cloves garlic, roughly chopped
• 1/2 cup extra-virgin olive oil
• Juice of half a lemon
• Salt and pepper, to taste

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Instructions

Step 1: Prepare and Grill the Vegetables

1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, toss the sweet potato rounds and beet wedges with olive oil, salt, and black pepper.
3. Place the sweet potatoes and beets on the grill. Cook for about 5-7 minutes per side, or until the sweet potatoes are tender and have beautiful grill marks. Beets may take slightly longer, so check and flip them as needed.
4. Once grilled, remove the vegetables from the heat and set them aside to cool slightly.

Step 2: Make the Sage Pesto

1. In a food processor, combine the sage leaves, parsley, Parmesan cheese, walnuts (or pine nuts), and chopped garlic.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Scrape down the sides of the bowl as needed.
4. Add lemon juice, salt, and pepper to taste. Pulse a few more times to blend everything well. Adjust seasoning if necessary.

Step 3: Assemble the Salad

1. In a large salad bowl or serving platter, arrange the mixed salad greens as a base.
2. Layer the grilled sweet potatoes and beets over the greens.
3. Drizzle generously with the sage pesto.
4. Sprinkle crumbled goat cheese over the top.
5. If using, add a handful of toasted walnuts or pecans for added texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes

Nutrition

• Calories: 320
• Sodium: 300mg
• Protein: 8g