Sweet potato beet salad with feta (vegan option)

Sweet Potato Beet Salad is full of colour, flavour, and texture! Feta or vegan cheese, walnuts, and caramelised onions and honey balsamic dressing to brings all together for a fulfilling lunch salad!

This roasted vegetable salad has so many layers of flavour, 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 customise!

Variations:

• Greens: You can use any greens you like- arugula, spinach, lettuce, kale, etc. We just like the light bitterness that has.
• Feta cheese or vegan cheese: You can use another white cheese you like, or dairy-free feta if needed.
• Honey. Or substitute with maple syrup.
• Can be substitute with other nuts like pecans, or almonds, or seeds like pumpkin seeds.
• Optional, but we like to use cinnamon and ground coriander to give more flavour.
• Good add-ins would be avocado, fresh fruits like apples, cooked grains like quinoa, etc.

How to make it sweet potato beet salad

Pre-heat oven to 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!

Tips for perfection:

• 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.
• When to serve? Best served in the few hours after it was made.
• Make this salad ahead – You can make the dressing and roast the vegetables a few days before making the salad. Once everything is assembled and drizzled with the vinaigrette, 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. Cool vegetables to room temperature, and then adding them to the salad.
• What do you serve it with? Serve this salad with crunchy bread or pasta.
• 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.