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Roasted Beet & Sweet Potato Salad: Avocado & Maple Dijon

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This Roasted Beet, Sweet Potato & Avocado Salad with Maple Dijon Vinaigrette is a vibrant and satisfying dish that combines earthy roasted beets, sweet caramelized sweet potatoes, and creamy avocado. Tied together with a homemade vinaigrette, it’s perfect for any gathering or a nourishing lunch.

Ingredients

  • Medium-sized red beets
  • Firm, bright orange sweet potatoes
  • Ripe avocado
  • Good quality extra virgin olive oil
  • Maple syrup
  • Dijon mustard
  • Apple cider vinegar
  • Salt
  • Freshly ground black pepper
  • Salad greens (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
  2. Wash and scrub the beets thoroughly. Trim off the tops and bottoms, leaving the skins on for roasting.
  3. Wash and peel the sweet potatoes. Cut them into roughly 1-inch cubes.
  4. In a large bowl, toss the cubed sweet potatoes with 1-2 tablespoons of olive oil, a pinch of salt, and a grind of black pepper. Spread them in a single layer on one of the prepared baking sheets.
  5. In the same bowl, toss the whole beets with 1-2 teaspoons of olive oil, a pinch of salt, and pepper. Place them on the second baking sheet.
  6. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping them halfway through.
  7. Roast the whole beets for 40-60 minutes, depending on their size. They are done when a fork can easily pierce them.
  8. Once roasted, remove both vegetables from the oven. Let the sweet potatoes cool slightly. For the beets, once cool enough to handle, use a paper towel or your fingers to rub off the skins. Then, chop the peeled beets into 1-inch cubes.
  9. While the vegetables are roasting or cooling, prepare the dressing. In a small bowl or a jar with a tight-fitting lid, combine the maple syrup, Dijon mustard, apple cider vinegar, and the remaining 2-3 tablespoons of olive oil.
  10. Whisk vigorously or shake the jar until the vinaigrette is well emulsified and creamy. Season with salt and pepper to taste.
  11. Just before assembling the salad, slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into bite-sized cubes.
  12. In a large mixing bowl, gently combine the cooled roasted sweet potatoes and beets. Add the cubed avocado.
  13. Pour about half of the Maple Dijon Vinaigrette over the vegetables and toss gently to coat. Add more dressing if desired.
  14. If using salad greens, toss them into the main bowl with the dressed vegetables or serve the dressed vegetables over a bed of greens on individual plates.
  15. Serve immediately and enjoy!

Nutrition

Keywords: To enhance the salad, avoid overcrowding the baking sheets while roasting. Allow the roasted vegetables to cool before adding avocado to prevent it from becoming mushy. For added texture, consider including toasted nuts or fresh herbs.

Find it online: https://homebitesia.com/roasted-beet-sweet-potato-salad-avocado-maple-dijon/