Roasted Beet and Sweet Potato Salad with Maple Citrus Dressing

The sweet potatoes come off the pan with browned corners, while the beets are still softening inside their foil packets. I like that the vegetables don’t have to finish at…

By Julia • November 1, 2026 • Reading time: 10 min

Save Recipe Print Recipe

Tip: save now, cook later.

The sweet potatoes come off the pan with browned corners, while the beets are still softening inside their foil packets. I like that the vegetables don’t have to finish at the same moment; each gets the cooking it needs before they meet over a bed of greens. That’s what makes this roasted beet and sweet potato salad feel generous without turning the vegetables mushy.

The maple citrus dressing keeps the sweet vegetables from tasting too sweet. Orange brings a round, sunny note, lemon sharpens it, and Dijon gives the dressing a little backbone. Crumbled goat cheese adds a creamy, tangy bite, while pecans bring crunch against the tender vegetables.

Serve it on a platter for a colorful centerpiece or toss it gently in a large bowl just before eating. The beets stain the dressing a rosy color, and the first forkful has a bit of everything: soft greens, browned sweet potato, earthy beet, and bright citrus.

Why the Beets and Sweet Potatoes Need Different Roasting Setups

These vegetables don’t behave alike in the oven. The beets go in whole and wrapped tightly in foil, where they cook until tender without drying out. The sweet potatoes are peeled, cubed, and spread in a single layer on their own baking sheet so their exposed surfaces can brown. Putting both on one crowded tray would make it harder to give the cubes room and turn them evenly.

They also need different amounts of time. The beets are judged by whether a knife slips into the center, while the sweet potatoes are ready when they’re browned and tender. I give them separate pans and let each vegetable reach its own cue. That small bit of planning is what gives the finished salad contrast: the beets hold their shape in wedges, and the cubes have browned edges instead of tasting steamed.

Keep the beets intact for roasting and cut them after they’re cool enough to handle. Cutting them first exposes more surface to the heat and makes the foil method less useful. The sweet potatoes, on the other hand, need to be cut before roasting so the cubes cook evenly and have plenty of surface area to brown.

What Each Ingredient Brings to This Beet and Sweet Potato Salad

• Beets — Firm, unblemished beets roast evenly and are easy to rub clean once tender. Golden beets work in the same whole-beet method; they taste a little milder and won’t tint the salad pink. Scrub and trim them before wrapping, but leave the skins on for roasting.
• Sweet potatoes — Their dense, sweet flesh stands up to the citrus dressing and gives the salad a browned, hearty element. Peel them and cut the cubes evenly so they soften at about the same pace. Butternut squash is a workable substitute; cut it into similarly sized cubes and rely on tenderness and browning rather than assuming it will finish at precisely the same moment.
• Spring mix — The tender leaves make a light base for the roasted vegetables. Baby spinach can stand in measure for measure, though it has a sturdier texture and a milder, less varied bite. Whichever greens you use, dry them well so extra water doesn’t thin the dressing.
• Olive oil — The oil helps the sweet potatoes brown and gives the uncooked dressing its rounded taste. A good everyday olive oil is plenty for roasting; choose one you enjoy tasting for the dressing. Avocado oil can replace it measure for measure, but the dressing will lose some of olive oil’s fruity character.
• Orange, lemon, maple, and Dijon — Fresh citrus tastes brighter here than juice that has been sitting open in the refrigerator. Dijon helps the oil and juices blend, while maple syrup softens the lemon’s sharp edge. Honey can replace the maple syrup measure for measure, with a more floral sweetness.
• Pecans and goat cheese — Pecans add a buttery crunch, and goat cheese brings a creamy tang that cuts through the roasted vegetables’ sweetness. Walnuts can replace the pecans measure for measure, with a more assertive, earthy taste; feta can replace the goat cheese, though it will be saltier and firmer.

Roast Each Vegetable to Its Own Texture Before Building the Salad

Wrap and Roast the Beets Until a Knife Slides In

Heat the oven to 400°F. Wrap each scrubbed, trimmed beet tightly in foil and place the packets on a rimmed baking sheet. Roast for 50 to 70 minutes, checking with a knife; it should slide easily into the center. If the center still feels firm, the beet needs more time rather than a harder push with the knife.

Give the Sweet Potato Cubes Room to Brown

On a second rimmed baking sheet, toss the peeled 3/4-inch sweet potato cubes with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and 1/8 teaspoon of the black pepper. Spread them in a single layer, leaving space between the pieces. Roast alongside the beets for 25 to 35 minutes, turning once, until browned and tender. If the cubes are piled together, they’ll soften against one another instead of browning as well.

Cool the Vegetables Before Cutting the Beets

Let the sweet potatoes cool, and leave the beets in their foil until they’re easy to handle. Rub the beet skins off with your fingers; they should release without much effort when the beets are tender. Cut the peeled beets into wedges. If a beet is still too hot to handle comfortably, give it a few more minutes rather than rushing the peeling.

Whisk the Dressing and Toss Gently

In a small bowl, whisk together the orange juice, lemon juice, maple syrup, Dijon mustard, remaining 4 tablespoons of olive oil, remaining 1/4 teaspoon of kosher salt, and remaining 1/8 teaspoon of black pepper until combined. Arrange the spring mix on a serving platter or in a large bowl. Top with the beets, sweet potatoes, pecans, and crumbled goat cheese, then drizzle with all the dressing and toss gently so the leaves don’t get bruised.

Three Useful Swaps for a Different Table

The Beet and Dressing Questions That Come Up Before Serving

Roasted Beet and Sweet Potato Salad with Maple Citrus Dressing

Roasted beet and sweet potato salad pairs tender, caramelized vegetables with spring mix, pecans, and crumbled goat cheese. A quick maple citrus dressing adds a bright finish to this colorful platter salad.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

For the salad

• 2 beets medium, about 1 pound, scrubbed and trimmed
• 1.5 lb sweet potatoes about 2 medium, peeled and cut into 3/4-inch cubes
• 5 tbsp olive oil divided
• 0.75 tsp kosher salt divided
• 0.25 tsp black pepper divided
• 1 container (5 oz) spring mix
• 0.5 cup pecans roughly chopped
• 4 oz goat cheese crumbled

For the dressing

• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard

Equipment

• 2 rimmed baking sheet

Method

 

Roast the vegetables

1. Heat the oven to 400°F.
2. Wrap each beet tightly in foil, place on a rimmed baking sheet, and roast for 50 to 70 minutes, until a knife slides easily into the center.
3. On a second rimmed baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper; spread in a single layer and roast alongside the beets for 25 to 35 minutes, turning once, until browned and tender.
4. Let the sweet potatoes cool, and let the beets cool until easy to handle.
5. Rub off the beet skins and cut the beets into wedges.

Make the dressing

1. Whisk the orange juice, lemon juice, maple syrup, Dijon mustard, remaining 4 tablespoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl until combined.

Assemble the salad

1. Arrange the spring mix on a serving platter or in a large bowl, then top with the beets, sweet potatoes, pecans, and goat cheese.
2. Drizzle with all the dressing and toss gently.

Notes

For the best texture, drizzle with the dressing just before serving. Refrigerate leftovers in an airtight container for up to 2 days; do not freeze. For a dairy-free option, omit the goat cheese or use a dairy-free alternative.