Roasted Beet and Sweet Potato Salad with Dijon Vinaigrette

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Jump to RecipeA large bowl filled with a roasted beet and sweet potato salad.

When I am looking for a healthy packed recipe I often reach for this roasted beet and sweet potato salad. Beets and sweet potatoes are packed with nutrients and the added veggies and chickpeas really make this into a hearty meal.

This is a beautifully colorful salad with the mix of root veggies and greens. It is the perfect salad recipe to have as a main course or as a side dish.

You can enjoy this salad any time of year but I love it in the fall and winter. I hope you love this healthy salad as much as I do! Your immune system will thank you.

Sweet Potato and Beet Health Benefits

Sweet potatoes are a nutritional powerhouse, boasting a rich supply of vitamins, particularly beta-carotene, a potent antioxidant that supports healthy vision and immune function. Additionally, the high fiber content in sweet potatoes aids digestion and promotes a feeling of fullness. Packed with vitaminsA and vitamin C, sweet potatoes contribute to radiant skin and overall well-being, making them a delicious and health-conscious addition to any diet.

Beets are also a nutritional gem. They are known for their natural nitrates that can improve blood flow and oxygen delivery to muscles. These vibrant root vegetables also contain betalains, powerful antioxidants with anti-inflammatory properties, promoting heart health and reducing the risk of chronic diseases. Incorporating beets into your diet not only adds a burst of color to your plate but also provides a myriad of health benefits that contribute to overall well-being.

Sheet pan with sweet potatoes and beets.

Tips For The Best Beet and Sweet Potato Salad

  • Prep dressing: If you want to use the homemade salad ressing recipe, you can prep this in advance. Just store it in a n airtight container for up to 3 days before.
  • Use a mix of greens: I like to use spring mix int he recipe but you could also use spinach, arugula, or a mix of a few of them.
  • Mix up the herbs: This recipe called for a handful of parsley. You could also add in some fresh basil or mint to mix it up.
  • Be ready for the beets: The color of the beets tend to get on everything when chopping them so make sure to use a cutting board that is easy to clean and have some paper towel handy if you need to wipe down your hands.
Salad topped with roasted beets and sweet potatoes.

Salad Variations

  • Vegan: To make this a vegan salad, remove the feta and use a plant based alternative or just skip all together. For the dressing, use maple syrup instead of honey.
  • Quick: Roasting the vegetables is what takes the longest in this recipe. To make it quicker, try chopping up your veggies into small pieces as this will help them roast a little bit quicker.
  • Another way to make the recipe quicker is to use pre-made dressing instead of making your own. Any type of mustard vinaigrette will work great.
  • More protein: If you want to add an extra boost of protein add in some cooked grains like quinoa or farro. You could also top it with a chopped hard boiled egg, some pumpkin seeds, or sunflower seeds.
  • Add in extra veggies: Looking to add even more veggies to the mix? Add in some carrots or broccoli. You could roast these or just chop them up and add them in raw.

Roasted Beet and Sweet Potato Salad with Dijon Vinaigrette

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Roasted Vegetables and Chickpeas

  • 1 sweet potato, chopped in 1/2” cubes
  • 2 beets, chopped in 1/2” cubes
  • 2 tbsp olive oil
  • 1 can (15 oz) chickpeas, rinsed and drained
  • Salt and Pepper


  • 1/4 cup hemp seeds
  • A few slices of red onion
  • 1/4 cup feta cheese*
  • 1 avocado, diced
  • 1 large handful of parsley, chopped
  • 5 cups mixed greens or baby spinach

Creamy Dijon Dressing

  • 1 tbsp dijon mustard
  • 2-3 tbsp olive oil
  • 2 tbsp plain greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 small garlic clove, minced (or a pinch of garlic powder)
  • pinch of salt and black pepper


  1. Pre-heat oven to 425° F.
  2. Toss the cubbed sweet potatoes and beets with 1 tablespoon of olive oil, and a good pinch of salt and pepper. Add to a parchment paper lined baking sheet and bake for 25 minutes.
  3. While that is baking, toss the chickpeas with the additional 1 tablespoon of olive oil and a pinch of salt and pepper. After the 25 minutes, remove the sweet potatoes pan and add the chickpeas to the baking sheet. Toss everything together and bake another 15-20 minutes or until veggies and chickpeas are nice and crispy.
  4. While these are baking, mix together all of your dressing ingredients in a small bowl and set aside. Start with 2 tbsp of oil and if you want the dressing to be thinner add a little more olive oil or a splash of water.
  5. Add all the salad ingredients to a large bowl and top with your roasted veggies and chickpeas. Toss with the dressing and enjoy!


*you can also use goat cheese or blue cheese instead of feta.

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