Roasted Beetroot Beet Sweet Potato and Spinach Salad

Elevate your salad game with this vibrant and wholesome Roasted Beetroot, Sweet Potato, and Spinach Salad, a feast for both the eyes and the palate. Perfectly caramelized roasted beetroot and sweet potato cubes serve as the hearty base, while fresh baby spinach adds a crisp, nutrient-packed touch. Tossed in a tangy honey-mustard vinaigrette and topped with toasted walnuts and crumbled feta cheese, this salad strikes the perfect balance of sweet, savory, and creamy. Not only is it quick and easy to prepare with just 15 minutes of prep time, but it’s also ideal for a healthy lunch, dinner side, or a stunning addition to your entertaining spread. Packed with vibrant colors, rich textures, and bold flavors, this salad is a guaranteed crowd-pleaser that anyone can enjoy!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium-sized beetroot
• 2 medium-sized sweet potato
• 4 cups baby spinach
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 0.5 cup walnuts
• 0.5 cup crumbled feta cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the beetroot and sweet potatoes into 1-inch cubes.

Step 3

In a large mixing bowl, toss the diced beetroot and sweet potatoes with 2 tablespoons of olive oil, salt, and black pepper.

Step 4

Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, turning once halfway through, until tender and slightly caramelized.

Step 5

While the vegetables are roasting, prepare the honey-mustard vinaigrette. In a small bowl, whisk together 1 tablespoon of olive oil, honey, Dijon mustard, and balsamic vinegar until emulsified.

Step 6

Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Set aside to cool.

Step 7

Once the roasted vegetables are done, allow them to cool slightly for about 5 minutes.

Step 8

In a large serving bowl, combine the baby spinach, roasted beetroot, and sweet potatoes. Drizzle the honey-mustard vinaigrette over the top and gently toss to combine.

Step 9

Sprinkle the salad with toasted walnuts and crumbled feta cheese for added crunch and creaminess.

Step 10

Serve immediately and enjoy this colorful, flavorful salad!

Nutrition Facts

Serving size	(839.6g)

Amount per serving	% Daily Value*
Calories	1461.8

Total Fat 106.6g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 35.7g
Cholesterol 61.2mg	0%
Sodium 3051.3mg	0%
Total Carbohydrate 104.9g	0%
Dietary Fiber 18.0g	0%
Total Sugars 54.3g
Protein 30.2g	0%

Vitamin D 0IU	0%
Calcium 509.2mg	0%
Iron 10.1mg	0%
Potassium 1691.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 8.1%

Carbs: 28.0%