Roasted Sweet Potato & Beet Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad with roasted beets and sweet potatoes, tossed with arugula, pomegranate, pistachios, avocado, and goat cheese in a bright citrus vinaigrette. This is nourishing, colorful, and works well as a light main or elegant side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 medium beets, (leafy tops removed and scrubbed well)
- 1 large sweet potato, (cut into 1/2-inch cubes)
- Olive oil, (for drizzling)
- Kosher salt & black pepper, (for seasoning)
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 small shallot, (minced)
- 1 clove garlic, (minced)
- 1/2 teaspoon Dijon mustard
- Sea salt and black pepper, (to taste)
- 6 cups arugula
- 1/2 cup pomegranate arils
- 1/4 cup chopped pistachios
- 1 avocado, (sliced)
- 4 oz crumbled goat cheese or feta
- 2 tablespoons chopped mint
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 258mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 550mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.