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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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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.