Can I use honey instead of maple syrup?

Yes, honey works as a 1:1 substitute and adds a slightly floral sweetness. Agave syrup also works if you want to keep the recipe fully vegan.

My beets and sweet potatoes aren't cooking at the same rate. What do I do?

Cut your beets slightly smaller than your sweet potatoes to help them finish together. If your sweet potatoes are done first, pull them off the pan and give the beets a few more minutes.

Can I freeze this salad?

Freezing is not recommended. Avocado does not freeze well at all, and the roasted vegetables lose their texture after thawing. This salad is best enjoyed fresh within 2 days of making it.

Vibrant Roasted Beet Sweet Potato Salad You'll Absolutely Love

Name: Roasted Beet Sweet Potato Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 3 tablespoons extra virgin olive oil (for dressing); 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

Roasted Beet Sweet Potato Avocado Salad

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A vibrant and healthy roasted beet sweet potato salad with creamy avocado, red onion, cilantro, and a tangy lime cumin dressing. Simple, fresh, and ready in 40 minutes.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roast
Cuisine: American

Ingredients

Scale

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
3 tablespoons extra virgin olive oil (for dressing)
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

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Instructions

Preheat oven to 400 degrees F (200 degrees C).
Toss cubed beets and sweet potatoes with 1 to 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, flipping once halfway, until fork-tender with caramelized edges.
While vegetables roast, whisk together 3 tablespoons extra virgin olive oil, lime juice, maple syrup, cumin, salt, and pepper in a small bowl. Taste and adjust seasoning.
Let roasted vegetables cool on the pan for about 10 minutes before assembling.
Dice the avocado and squeeze a little lime juice over it to slow browning.
In a large bowl, combine cooled beets, sweet potatoes, avocado, red onion, and cilantro.
Drizzle dressing over the salad and toss gently. Serve immediately for best texture and color.

Notes

Store dressing separately and add just before serving to keep the avocado fresh. Best eaten within 2 days.
If beets and sweet potatoes are not finishing at the same time, cut beets slightly smaller or pull the sweet potatoes first and give the beets a few extra minutes.
Add crumbled feta, goat cheese, or toasted pecans for extra flavor and texture.

Nutrition

Serving Size: 1 bowl
Calories: 285 kcal
Sugar: 10 g
Sodium: 215 mg
Fat: 18 g
Saturated Fat: 2 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 7 g
Protein: 4 g
Cholesterol: 0 mg

Find it online: https://www.benefitiany.com/roasted-beet-sweet-potato-salad/