Introduction

This Spicy Roasted Beet and Sweet Potato Salad with Feta and Jalapeño Dressing is a vibrant and flavorful dish that brings together the earthiness of roasted beets, the sweetness of caramelized sweet potatoes, and the creaminess of crumbled feta. Topped with a bold jalapeño dressing and fresh jalapeño slices, it offers the perfect balance of spice, tang, and sweetness. Whether you serve it as a main course or a side, this salad is ideal for anyone who enjoys a unique blend of fresh vegetables and a little heat.

Ingredients

Roasted Vegetables:

• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika

Salad Base:

• 4 cups mixed greens (arugula, spinach, or spring mix)
• ½ cup crumbled feta cheese (use vegan feta for a dairy-free option)
• ¼ cup toasted pumpkin seeds (or sunflower seeds)

Jalapeño Dressing:

• 1 fresh jalapeño, seeds removed (for milder heat)
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 garlic clove, minced
• ¼ tsp cumin
• ¼ tsp salt
• 2-3 tbsp water (to thin the dressing)

Toppings:

• Fresh jalapeño slices (for garnish)
• Extra crumbled feta (optional)

Preparation

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. On a lined baking sheet, place the diced beets and sweet potatoes in separate sections to avoid beet juice from staining the potatoes.
3. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Toss until well-coated.
4. Roast for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Prepare the Jalapeño Dressing

1. In a blender or food processor, combine the jalapeño, olive oil, lime juice, honey (or maple syrup), garlic, cumin, salt, and water.
2. Blend until smooth. Add more water if needed to reach a pourable consistency. Taste and adjust seasoning if necessary.

Step 3: Toast the Pumpkin Seeds

1. Heat a dry skillet over medium heat.
2. Add pumpkin seeds and toast them for 2-3 minutes, stirring frequently, until they start to pop and turn golden brown. Set aside to cool.

Step 4: Assemble the Salad

1. Start with a base of mixed greens in a large salad bowl.
2. Add the roasted beets and sweet potatoes on top.
3. Sprinkle with crumbled feta and toasted pumpkin seeds.

Step 5: Add Dressing and Toppings

1. Drizzle the jalapeño dressing generously over the salad.
2. Garnish with fresh jalapeño slices for an extra spicy kick.
3. If desired, sprinkle a bit more feta on top for added creaminess.

COOKING Note

• For a milder dressing, remove the seeds from the jalapeño or reduce the amount used.
• You can prepare the roasted vegetables in advance and refrigerate them until ready to use. Simply bring them to room temperature before assembling the salad.
• The dressing can be stored in an airtight container in the fridge for up to 5 days.

Serving Suggestions

• Serve this salad as a main course with a side of crusty bread or pita chips.
• Pair with grilled chicken or roasted chickpeas for added protein.
• Enjoy with a cold lemonade or sparkling water to balance the heat from the jalapeño dressing.

Tips

• Swap out pumpkin seeds for toasted pecans or walnuts if preferred.
• For extra spice, leave the seeds in the jalapeño when making the dressing.
• If you don’t have lime juice, use lemon juice or apple cider vinegar for a tangy twist.
• Store any leftover roasted vegetables separately and use them in wraps or grain bowls the next day.
• Add pomegranate seeds for a pop of sweetness and color.

Prep Time:

15 minutes

Cooking Time:

35 minutes

Total Time:

50 minutes

Nutritional Information (Per Serving)

Calories: 320
Protein: 8 g
Sodium: 400 mg

Conclusion

This Spicy Roasted Beet and Sweet Potato Salad with Feta and Jalapeño Dressing is a delightful combination of sweet, earthy, and spicy flavors. The tender roasted vegetables, creamy feta, and bold jalapeño dressing come together beautifully for a unique salad that’s both hearty and refreshing. Perfect for any occasion, this salad offers a touch of heat with every bite, thanks to the fresh jalapeño slices on top. Whether you’re looking for a light lunch or a flavorful side dish, this salad will impress with its colorful presentation and delicious taste.

Spicy Roasted Beet and Sweet Potato Salad with Feta and Jalapeño Dressing

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

Scale 1x2x3x

Roasted Vegetables:

• 2 medium beets, peeled and diced
• 1 large sweet potato, peeled and diced
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika

Salad Base:

• 4 cups mixed greens (arugula, spinach, or spring mix)
• ½ cup crumbled feta cheese (use vegan feta for a dairy-free option)
• ¼ cup toasted pumpkin seeds (or sunflower seeds)

Jalapeño Dressing:

• 1 fresh jalapeño, seeds removed (for milder heat)
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 garlic clove, minced
• ¼ tsp cumin
• ¼ tsp salt
• 2–3 tbsp water (to thin the dressing)

Toppings:

• Fresh jalapeño slices (for garnish)
• Extra crumbled feta (optional)

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Instructions

Step 1: Roast the Beets and Sweet Potatoes

1. Preheat the oven to 400°F (200°C).
2. On a lined baking sheet, place the diced beets and sweet potatoes in separate sections to avoid beet juice from staining the potatoes.
3. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Toss until well-coated.
4. Roast for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.

Step 2: Prepare the Jalapeño Dressing

1. In a blender or food processor, combine the jalapeño, olive oil, lime juice, honey (or maple syrup), garlic, cumin, salt, and water.
2. Blend until smooth. Add more water if needed to reach a pourable consistency. Taste and adjust seasoning if necessary.

Step 3: Toast the Pumpkin Seeds

1. Heat a dry skillet over medium heat.
2. Add pumpkin seeds and toast them for 2-3 minutes, stirring frequently, until they start to pop and turn golden brown. Set aside to cool.

Step 4: Assemble the Salad

1. Start with a base of mixed greens in a large salad bowl.
2. Add the roasted beets and sweet potatoes on top.
3. Sprinkle with crumbled feta and toasted pumpkin seeds.

Step 5: Add Dressing and Toppings

1. Drizzle the jalapeño dressing generously over the salad.
2. Garnish with fresh jalapeño slices for an extra spicy kick.
3. If desired, sprinkle a bit more feta on top for added creaminess.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 320
• Sodium: 400 mg
• Protein: 8g