Roasted Beet Sweet Potato Avocado Salad

Roasted beet sweet potato avocado salad was the recipe that turned me into a beet believer. I used to walk right past them at the farmers market every fall until one Saturday I grabbed a bunch, had no plan, and ended up with something I now make on repeat. This salad is earthy, creamy, tangy, and honestly a little bit stunning to look at.

It started as a “use what I have” lunch on a cool October afternoon. I had beets, sweet potatoes, one ripe avocado, and half a lime. Once those vegetables came out of the oven golden and caramelized, something clicked. The combination of warm roasted vegetables with the cool avocado and that bright lime cumin dressing just works. This beet sweet potato salad has been part of my regular rotation ever since.

Everything You Need for This Colorful Beet Sweet Potato Salad

I always use firm, fresh beets here – older soft beets get mushy in the oven instead of caramelizing properly. Cut everything into roughly 1/2-inch cubes so your beets and sweet potatoes roast at the same rate. Here’s what you’ll need:

• 2 medium beets, peeled and cut into 1/2-inch cubes
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 to 2 tablespoons olive oil (for roasting)
• 1 large avocado, diced just before serving
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped (flat-leaf parsley works great if cilantro isn’t your thing)

For the lime dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Pro tip: squeeze a little extra lime juice directly over your diced avocado right after cutting. It slows browning significantly if you’re prepping a few minutes ahead.

How to Put This Roasted Beet Sweet Potato Salad Together

I prefer roasting the vegetables without crowding them – one flat, even layer on the baking sheet makes all the difference between caramelized and steamed. Here’s how I do it:

Step 1: Preheat your oven to 400 degrees F (200 degrees C).

Step 2: Toss the cubed beets and sweet potatoes with 1 to 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread them in a single layer on your baking sheet. If the pan looks crowded, use two pans. Crowded vegetables will steam rather than roast and you’ll lose that caramelized edge.

Step 3: Roast for 25 to 30 minutes, flipping once at the halfway point. You’re looking for fork-tender vegetables with slightly golden, lightly crisped edges. Beets sometimes need 2 to 3 minutes more than the sweet potatoes – pull the sweet potatoes early if needed and give the beets a little extra time.

Step 4: While the vegetables roast, whisk together the 3 tablespoons olive oil, lime juice, maple syrup, cumin, salt, and pepper in a small bowl. Taste it before you set it aside. If it tastes flat, add another small squeeze of lime.

Step 5: Pull the vegetables from the oven and let them cool for about 10 minutes on the pan. Adding avocado to hot vegetables causes it to go soft and brown almost immediately.

Step 6: Dice your avocado now, while the vegetables cool.

Step 7: In a large bowl, combine the cooled roasted beets, sweet potatoes, avocado, red onion, and cilantro.

Step 8: Drizzle the dressing over the salad and toss gently. Serve right away for best texture and color.

Tasty Ways to Serve This Beet Sweet Potato Salad

This salad pairs well with both light proteins and heartier mains. Here are some of the best pairings for a roasted beet sweet potato salad:

Grilled chicken: The smoky, savory flavors balance the natural sweetness of the beets and sweet potatoes. A simple herb-seasoned grilled breast or thigh works perfectly.

Baked salmon: Rich, flaky salmon with lemon and herbs is a natural match. The tangy lime dressing cuts through the fat of the fish without competing with it.

Crumbled feta or goat cheese: Add a small handful right before serving for a salty, creamy layer. Feta especially brings a Mediterranean feel that works beautifully here.

Toasted pecans or sunflower seeds: If you want crunch and staying power, a sprinkle of toasted nuts or seeds rounds out the texture and adds some healthy fat.

More Fresh and Healthy Recipes to Try Next

If you loved this roasted beet sweet potato salad, there are plenty of other vibrant and nourishing recipes worth adding to your weekly lineup. The Maple Dijon Chicken Sweet Potato Bowls share that same sweet-savory balance and make a satisfying full meal. For another hearty vegetable-forward dish, the Crispy Roasted Cauliflower uses the same high-heat roasting technique and pairs naturally alongside this salad.

Looking for something to serve this salad with at dinner? The Sheet Pan Lemon Balsamic Chicken is a bright, simple protein that complements the lime dressing perfectly. For a plant-based pairing idea, the Thai Peanut Sweet Potato Buddha Bowl celebrates sweet potatoes in a completely different direction and is worth exploring too.

Storing Your Roasted Beet Sweet Potato Salad the Right Way

Store leftover salad in an airtight container in the refrigerator for up to 2 days. I recommend storing the dressing separately and adding it fresh just before eating. The avocado will brown over time regardless, so for best results, add the avocado fresh each time rather than storing the assembled salad.

If you’re meal prepping ahead, roast the beets and sweet potatoes up to 3 days in advance and refrigerate them. Chop the onion and cilantro and store them separately. Mix everything together with fresh avocado and dressing right before serving.

Pro tip: this salad is excellent served slightly warm if you catch it fresh out of the oven and cooled for just a few minutes – try it both ways and see which you prefer.

Quick Questions About This Roasted Beet Sweet Potato Salad

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