5.0 from 3 votes
Beetroot and Sweet Potato Salad
A beetroot and sweet potato salad is a vibrant, nutritious dish that combines the earthy sweetness of roasted beets with the creamy richness of sweet potatoes.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 356 kcal
Course:
Salad
Cuisine:
American , Canadian
Ingredients
- 3 cups cubed beets approx. 1 pound (cut into half-inch cubes)
- 3 cups cubed sweet potato approx. 1 pound (cut into half-inch cubes)
- ½ cup basmati rice rinsed
- 1 cup vegetable broth
- 6 cups baby spinach approx. 5-ounce package
- 1.5 cups white cannellini beans approx. 15-ounce can, drained + rinsed
- ½ cup pecan halves
- ¼ cup dried cranberries or pomegranate
For the Dressing
- ¼ cup Tahini
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- salt + pepper to taste
Instructions
- Preheat the oven to 425℉/218℃ convection roast and line a baking sheet with parchment paper.
- Arrange your peeled beet and sweet potato cubes in a single layer on your tray and sprinkle generously with salt and black pepper. Roast them for 20-25 minutes or until the edges are golden brown and the cubes are fork-tender.
- Meanwhile, add your rice and vegetable broth to a small saucepot and bring to a boil. Then reduce the heat and simmer until it's cooked, and the liquid is mostly absorbed. Fluff it up with a fork and set it aside to cool slightly.
- Add all the salad dressing ingredients to a small bowl and whisk to combine. Set aside.
- When the roasted vegetables and rice are ready, add them, along with all the remaining salad ingredients to a mixing bowl. Then pour in the salad dressing and mix well until evenly coated. Taste for salt and pepper and adjust if needed.
Cup of Yum
Notes
- Keep leftovers in the refrigerator in an airtight container for 3-4 days.
- Cut the beet and sweet potato cubes as uniformly as possible for even cooking.
- To save prep time, you may use pre-cubed sweet potatoes and beets.
- If you don’t have a convection oven, roast the vegetables a little longer, until they are fork-tender and the edges are golden brown.
Nutrition Information
Calories
356cal
(18%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Sodium
160mg
(7%)
Potassium
950mg
(27%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
12281IU
(246%)
Vitamin C
14mg
(16%)
Calcium
127mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356cal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 160mg | 7% |
| Potassium | 950mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 12281IU | 246% |
| Vitamin C | 14mg | 16% |
| Calcium | 127mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.