• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Diet Type
  • Dinner
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipe Index
  • Diet Type
  • Dinner
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • Diet Type
    • Dinner
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Fall Recipes

    December 7, 2021

    Sweet Potato Beet Salad with Feta (Vegan Option)

    Jump to Recipe Print Recipe

    This Sweet Potato Beet Salad is full of color, flavor, and texture! Feta cheese, crunchy walnuts, and caramelized onions take it to the next level, and the honey balsamic dressing brings it all together!

    Sweet potato beet salad served in a white plater with two wooden spoons placed on the right side.

    This roasted vegetable salad has so many layers of flavor, once you try it you'll want to make it again and again!

    We love this recipe because it's hearty and filling, which makes it perfect as a fall lunch or dinner or served as a side dish. It's made with a handful of simple ingredients, and is easy to customize!

    Jump to:
    • Ingredients and notes
    • How to make it
    • Expert Tips
    • FAQ
    • More Easy Salad Recipes
    • Sweet Potato Beet Salad with Feta

    Ingredients and notes

    Gathered ingredients for making sweet potato beet salad.
    • Arugula. You can use any greens you like- spinach, lettuce, kale, etc. We just like the light bitterness that arugula has.
    • Feta cheese. You can use another white chees you like, or dairy-free feta if needed.
    • Honey. Or substitute with maple syrup.
    • Walnuts. Can be substitute with other nuts like pecans, or almonds, or seeds like pumpkin seeds.
    • Spices. Optional, but we like to use cinnamon and ground coriander to give more flavor.

    How to make it

    Pre-heat oven to 350ºF (180ºC). Chop the beet and sweet potato into cubes, and slice the red onion. Add to a baking tray, drizzle with olive oil, and sprinkle salt and spices. Mix to coat.

    Bake for 30 minutes. Then, add chopped walnuts and continue baking for 10 more minutes, until the nuts are toasted, and the vegetables are soft.

    Let the roasted vegetables cool on the side while preparing the dressing.

    To a small bowl, add all of the ingredients for the dressing and whisk until well mixed.

    To a plate, add your greens of choice and toss with ⅔ of the dressing. Then, add the roasted vegetables, walnuts, and cheese on top, and drizzle the remaining dressing. Serve right away!

    Expert Tips

    • Add the veggies and cheese on the top. Dress the greens with the dressing first, then layer the rest of the ingredients on top. This makes for a better presentation!
    • Make this recipe vegan by using dairy-free feta or another white vegan cheese of choice.
    • Skip the nuts to make this recipe nut-free. Or add seeds instead! Think pumpkin seeds, sunflower seeds, etc.
    • Once the salad is assembled, serve it straight away! Like any salad, this one is the best in the few hours after it was made.
    • Change it up! This sweet potato beet salad is pretty versatile, and that's the fun of it. Good add-ins would be avocado, fresh fruits like apples, cooked grains like quinoa, etc.

    FAQ

    Can you make this salad ahead of time?

    You can make the dressing and roast the vegetables a few days before making the salad. Keep in mind that once everything is assembled and drizzled with the vinegarette, it won't last more than a couple of hours.

    Do you serve it warm or cold?

    It's best to serve it cold so you can prevent the greens from getting soggy and wilted. I suggest waiting for the vegetables to cool to room temperature, and then adding them to the salad.

    What do you serve it with?

    We love to serve this salad alongside some crusty bread, pesto pasta, or even a cup of soup like this potato leek soup. If you're wanting to add more protein, you can make our smoky tofu, or perhaps serve with this air fryer beyond burger.

    A white plate willed with sweet potato beet salad with a fork on the side.

    More Easy Salad Recipes

    Salad Kabobs Appetizers

    Mediterranean Salad with Orzo

    The Best Potato Dill Salad

    Roasted Brussels Sprouts with Pecans and Cranberries

    Sweet potato beet salad served on a platter, with two wooden spoons next to it.

    Sweet Potato Beet Salad with Feta

    Petranka
    This Sweet Potato Beet Salad is full of color, flavor, and texture! Feta cheese, crunchy walnuts, and caramelized onions take it to the next level, while the honey balsamic dressing brings it all together!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Entree, Side Dish
    Cuisine Gluten-free, Vegan
    Servings 4
    Calories 389 kcal

    Equipment

    • Oven

    Ingredients
      

    Salad

    • 1 medium sweet potato, cubed
    • 1 medium beet, cubed
    • 1 medium red onion, sliced
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • Freshly cracked black pepper
    • ¼ teaspoon ground cinnamon (optional)
    • ½ teaspoon ground coriander (optional)
    • 1 cup walnuts, roughly chopped (or sub with seeds to make it nut-free)
    • 4 cups greens of choice (we use arugula)
    • ⅓ cup crumbled feta cheese (use vegan if needed)

    Dressing

    • 2 tbsp olive oil
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon honey or maple syrup
    • 1 teaspoon dijon mustard
    • ¼ teaspoon salt
    • Freshly cracked black pepper

    Instructions
     

    • Pre-heat oven to 350F (180C). Layer a piece of parchment paper onto a baking sheet. Add the cubed sweet potato, beet, and red onion. Drizzle with olive oil and season with salt, black pepper, cinnamon (optional), and ground coriander (optional). Toss to combine and bake for 30 minutes, stirring halfway through.
    • After 30 minutes, take the vegetables out of the oven and add to them the chopped walnuts. Bake for 10 more minutes, or until the walnuts are toasted, and the vegetables are soft. Set aside to cool.
    • In the meantime, prepare the dressing. To a small bowl, add all of the ingredients- olive oil, balsamic vinegar, honey or maple syrup, mustard, salt, and black pepper. Mix until well combined.
    • To a salad plate, add your greens of choice and toss with ⅔ of the dressing. Add the cooled vegetables and walnuts on top, followed by the crumbled feta cheese. Drizzle the remaining dressing all over and serve right away!

    Notes

    Storage 
    Fridge: You can prepare the vegetables and dressing 4 days in advance. Once the salad is assembled and dressed, It will keep for a maximum of 24 hours.
    Freezer: This recipe is not freezer-friendly.
    *Nutrition information is a rough estimate calculated without optional ingredients.
    Keyword balsamic vinaigrette, beets, feta cheese, sweet potatoes, walnuts
    « Hot Chocolate with Oat Milk
    Mushroom Lentil Pot Pie (with Puff Pastry) »

    Reader Interactions

    Comments

    1. Boris says

      December 15, 2021 at 2:36 pm

      5 stars
      This salad is one of my favorites! I love how the feta and sweet potato fit together.

      Reply
      • Petranka says

        December 16, 2021 at 11:16 am

        Yes, me too! Glad you liked it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

       Hi, I'm Petranka!  

    Sunglow Kitchen is a food blog about healthy vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

    Popular Recipes

    • Garlic Chili Oil Noodles with Cilantro
    • 3-Ingredient Almond Milk Crepes
    • Vegan Mac and Cheese without Cashews
    • Air Fryer Beyond Burger

    Footer

    Top Budget-friendly recipes

    • The BEST Vegan Chicken Salad Recipe
    • Easy Tofu Fajitas Recipe
    • Easy Air Fryer Pita Chips (3 ingredients!)
    • Gluten-free Carrot Cake Cupcakes
    • Air Fryer Granola
    • Lemon Turmeric Tea Cake

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    Copyright © 2022 Sunglow Kitchen. All Rights Reserved.

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.AcceptPrivacy policy