Sweet Potato and Beet Salad with Feta (Perfect for Fall and Winter Parties)
If you’re hunting for a colorful, hearty salad that feels cozy yet fresh, this Sweet Potato and Beet Salad checks all the boxes. Roasted sweet potatoes bring natural sweetness, roasted beets add earthy flavor, and a tangy balsamic dressing ties everything together. Tossed with greens, feta, and toasted nuts, this salad works beautifully as a holiday side dish or a light lunch.
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I started making this roasted sweet potato and beet salad years ago when I needed a make-ahead option for a chilly fall potluck. It held up well on the table, tasted great warm or at room temperature, and disappeared faster than expected. Now it shows up often on my fall and winter menu, especially when Thanksgiving or Christmas dinner planning kicks in.
What makes this salad healthy?
This healthy sweet potato and beet salad uses whole, simple ingredients that bring flavor and nutrition together. Roasted root vegetables offer fiber and natural sweetness, leafy greens add freshness, and healthy fats from olive oil and nuts help keep this salad filling and satisfying.
RELATED: Southwestern Sweet Potato Salad – a hearty and flavorful salad made with roasted sweet potatoes, black beans, corn, red peppers, and cilantro, all tossed in a tangy lime dressing. It’s inspired by Tex-Mex flavors and works perfectly as a side dish or light vegetarian meal.
Ingredients you’ll need
Ingredients you’ll need to make this salad recipe
- Beets – Earthy and slightly sweet once roasted, they add depth and color.
- Sweet potatoes – Tender, lightly caramelized, and naturally sweet after roasting.
- Olive oil – Helps the vegetables roast evenly and forms the base of the dressing.
- Salt and pepper – Simple seasoning that lets the vegetables shine.
- Baby spinach or arugula – Adds a fresh bite that balances the roasted veggies.
- Feta cheese – Salty and creamy, perfect with sweet roasted vegetables.
- Walnuts or pecans – Toasted for crunch and a warm, nutty flavor.
- Fresh parsley – Brightens the salad with a pop of freshness.
- Balsamic vinegar – Tangy with a touch of sweetness.
- Dijon mustard – Adds zip and helps blend the dressing.
- Honey or maple syrup – Brings gentle sweetness to the dressing.
Why you’ll love this salad
- Works as a sweet potato and beet salad for Thanksgiving or Christmas
- Tastes great warm or at room temperature
- Easy to prep ahead for busy holidays
- Hearty enough for a light meal
- Naturally gluten free
Step-by-step instructions for making this salad
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced beets and sweet potatoes with olive oil, salt, and pepper.
- Roast for 30–35 minutes, stirring halfway, until tender with lightly browned edges.
- Whisk olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl.
- Add roasted vegetables, greens, feta, nuts, and parsley to a large bowl.
- Drizzle dressing over the salad and toss gently.
- Serve warm or at room temperature.
Make this Beet and sweet Potato Salad then check out my Beetroot and Goat Cheese Salad, my Tomato and Green Bean Salad and more of my salad recipes for Christmas.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this sweet potato beet salad ahead of time?
Yes. Roast the vegetables and store them separately. Toss everything together shortly before serving.
What greens work best in this salad?
Spinach offers a mild flavor. Arugula adds a peppery bite.
Can I skip the cheese?
Yes. This salad tastes great without feta and still feels hearty.
Is this salad good for holidays?
Absolutely. This roasted beet and sweet potato salad fits right into Thanksgiving or Christmas menus.
How to store leftovers of Sweet Potato and Beet Salad
Store leftovers in an airtight container in the fridge for up to three days. Keep the dressing separate if possible to help the greens stay fresh. Let the salad sit at room temperature for a few minutes before serving leftovers.
This Sweet Potato and Beet Salad is a tasty, healthy, and fun fall or winter recipe that fits right in on a holiday table. Served as a side dish or appetizer, it brings color, flavor, and comfort to Thanksgiving dinner, Christmas gatherings, or any cold-weather meal where fresh meets cozy.
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Sweet Potato and Beet Salad with Feta Recipe
Ingredients
For the salad:
- 2 medium beets (peeled and diced)
- 2 medium sweet potatoes (peeled and diced)
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 3 cups baby spinach or arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts or pecans (toasted)
- 2 tbsp chopped fresh parsley
For the dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the beets and sweet potatoes with olive oil, salt, and pepper. Roast for 30–35 minutes, stirring halfway, until tender and lightly browned.2 medium beets, 2 medium sweet potatoes, 2 tbsp olive oil, Salt and pepper
- In a small bowl, whisk together the dressing ingredients.3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, Salt and pepper
- In a large bowl, combine roasted vegetables, greens, feta, nuts, and parsley. Drizzle with dressing and toss gently to coat.3 cups baby spinach or arugula, 1/4 cup crumbled feta cheese, 1/4 cup chopped walnuts or pecans, 2 tbsp chopped fresh parsley
- Serve warm or at room temperature.
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Winter Salad recipes to try
- Roasted Beet and Goat Cheese Salad – With the festive hues of red beets, green arugula, and golden slivered almonds, this Christmas salad recipe is a celebration of flavors and a feast for the eyes that will make your holiday spread merry and bright!
- Cranberry Mandarin Orange Salad with Poppy Seed Dressing – a nutritious delight featuring mixed greens, tangy mandarin oranges, cranberries, and crunchy almonds. Drizzle it with my refreshing Orange Poppy Seed Dressing for a perfect balance of sweet and tangy. Easy to make, impossible not to love!
