Description
This Roasted Beet Sweet Potato Avocado Salad is a vibrant celebration of flavors and textures that makes for a satisfying meal. Packed with earthy roasted beets, sweet caramelized sweet potatoes, and creamy avocado, it’s both delicious and nourishing.
Ingredients
Scale
- 4 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 ripe avocados, diced
- 3–4 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Juice of 2 lemons
- 4 cups baby spinach or mixed greens
- Optional: 1/2 cup toasted pecans or walnuts
- Optional: 1/2 cup crumbled goat cheese or feta cheese
- Optional: 1 cup grilled chicken, chickpeas, or lentils
Instructions
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Wash and peel your beets and sweet potatoes. Cut both vegetables into roughly 1-inch cubes.
- In a large bowl, toss the cubed beets with 1-2 tablespoons of olive oil, a pinch of salt, and a grind of black pepper. Spread them out in a single layer on one of your prepared baking sheets.
- In the same bowl, toss the cubed sweet potatoes with 1-2 tablespoons of olive oil, a pinch of salt, and a grind of black pepper. Spread them out in a single layer on the second prepared baking sheet.
- Place both baking sheets in the preheated oven. Roast for 25-35 minutes, or until the beets and sweet potatoes are tender and slightly caramelized at the edges.
- Once roasted, remove the vegetables from the oven and let them cool completely.
- While the roasted vegetables are cooling, wash and dry your salad greens. Place them in a large serving bowl.
- Cut your ripe avocados in half, remove the pit, and scoop out the flesh. Dice the avocado into bite-sized pieces.
- In a small bowl or jar, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, a pinch of salt, and a grind of black pepper. Adjust seasonings as needed.
- Add the cooled roasted beets, sweet potatoes, and diced avocado to the bowl with the greens.
- Pour the dressing over the salad and gently toss everything together until all ingredients are lightly coated.
- If using, sprinkle with any optional add-ins like toasted nuts, seeds, or crumbled cheese right before serving.
- Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 6 g
- Cholesterol: 5 mg
Keywords: Don't overcrowd your baking sheets for better caramelization. Cool the roasted vegetables completely before adding them to the greens to prevent wilting. Dice avocado just before serving for freshness.