Roasted Beet & Sweet Potato Salad
This fresh and flavorful Roasted Beet & Sweet Potato Salad delivers a downright delicious mix of sweet, savory, and crunchy with glazed pecans, creamy goat cheese, pancetta, and a tangy balsamic vinaigrette dressing. Perfect as a satisfying entrée salad or an elegant holiday side! *This post is sponsored by Newman’s Own. All opinions are my own.
I’m a huge fan of a hearty roasted vegetable salad, but there’s something extra special about one that brings roasted beets and sweet potatoes into the mix. Here, I pair those roasted root veggies with glazed pecans, fresh leafy greens, crisp pancetta, creamy goat cheese, and Newman’s Own Balsamic Vinaigrette – and wow, the combination of flavors and textures that come together in one nutrient-dense bowl is truly incredible.
What really sets this roasted beetroot and sweet potato salad apart is its versatility. With fiber-rich roasted vegetables and protein-packed pancetta, it’s filling and delicious. Yet, its gorgeous presentation also makes it elegant enough to shine as a side salad for Thanksgiving, Christmas, or any special occasion!
Recipe features
- So much flavor and texture. A mix of sweet, roasted veggies, crisp greens, creamy goat cheese, salty pancetta, and crunchy glazed pecans, tossed in balsamic dressing, is a party for your taste buds.
- Versatile + crowd-pleasing. It works as a light lunch or dinner and as a healthy side dish option for the holidays. You can even do most of the prep in advance for easy assembly before serving.
- Nutrient-packed. There’s no shortage of fiber and protein-packed wholesome ingredients that taste just as good as they make you feel.
A quick note about our sponsor: I’ve been a longtime fan of Newman’s Own – not just for their products, but for their mission. Through the Newman’s Own Foundation, they donate 100% of profits to support children’s causes, which makes partnering with them on these recipes extra meaningful. You can explore all their organic offerings and learn more on their website.
Ingredients
- Beets. If you’re unsure about beets in salad, roasting them balances their earthiness, making them even sweeter, juicier, and more flavorful. They take a little longer to roast than the sweet potatoes, which is why I give them a head start.
- Sweet Potatoes. These add a caramelized sweetness and soft, tender bite to the salad. Just make sure they’re cut evenly for an even roast.
- Olive oil. High-quality olive oil helps the veggies caramelize along the edges and develop rich flavor. Avocado oil also works as a good heart-healthy substitute if needed.
- Pancetta. The salty, savory richness of rendered pancetta, paired with the sweet roasted root vegetables, is fantastic. If you can’t find pancetta, thick-cut bacon doesn’t feel as fancy, but it’s just as tasty.
- Sweet Onion. I sauté the pancetta with sweet onion, so it adds gentle sweetness without overpowering the salad. Red onion or shallots also work here, though they have a slightly sharper bite.
- Salad Greens. I like using a mix of baby lettuces and tender greens. For this batch, I used a blend of baby spinach, arugula, and artisan romaine. Feel free to use any delicate greens you love.
- Goat cheese. In my opinion, beets and tangy, creamy goat cheese belong together, but if it’s not your thing, feta, blue cheese, or shaved Parmesan also pair well.
- Pecans. I go for glazed pecans for a little sweet nutty crunch; they are the perfect complement to the savory elements in this salad. Candied walnuts are great here, too.
- Seasonings. I season the veggies with a sprinkle of kosher salt before roasting and finish the salad with freshly cracked black pepper – just enough to brighten the flavors.
- Balsamic Vinaigrette. I cannot emphasize enough how delicious Newman’s Own Balsamic Vinaigrette is in this salad. They have a regular and light version if you prefer a low-calorie option. Of course, any brand you enjoy will work. You can also go 100% homemade with my Easy Maple Balsamic Vinaigrette or Creamy Balsamic Vinaigrette recipes.
How to make roasted beet and sweet potato salad
Step 1: Prepare for roasting. Preheat your oven to 400°F. Meanwhile, peel the beets and sweet potatoes (or leave the peels on if preferred), then cut everything into small 1-inch cubes.
Step 2: Roast the beets first. In two separate bowls, toss the sweet potatoes and beets with 1 tbsp olive oil each. Transfer just the beets to a sheet pan and roast for 20 minutes.
Step 3: Add the sweet potatoes. After the beets have roasted for 20 minutes, slide the sweet potatoes into the oven, sprinkle the beets and sweet potatoes with kosher salt, and roast everything for another 25 minutes.
Step 4: Sauté the pancetta & onion. While the vegetables roast, spray a skillet with olive oil spray and heat over medium heat. Add the pancetta and onion, and sauté until the pancetta turns golden and the onion softens. Transfer the mixture to a paper-towel-lined plate to cool.
Step 5: Assemble the salad. Once the beets and sweet potatoes are roasted and cooled slightly, grab a large bowl and layer in your greens, roasted sweet potatoes, roasted beets, pancetta-onion mixture, goat cheese, and nuts.
Step 6: Toss and serve. Right before serving, drizzle with your desired amount of balsamic vinaigrette and gently toss the salad to combine.
Recipe tips and FAQs
- To peel or not to peel? Totally up to you. I leave the skins on my sweet potatoes for the added fiber, nutrients, and rustic texture, but peeling is totally fine. If you leave the skins on, be sure to give both vegetables a thorough scrub.
- Protect your clothes and workspace. Since we’re working with red beets, I highly recommend using a plastic or marble cutting board, wearing an apron, and washing your hands as soon as you’re done cutting. The deep red stains from the juices are no joke.
- Give the beets a head start. Beets are denser and take longer to become tender than sweet potatoes, so they must go into the oven 20 minutes before the sweet potatoes. This ensures they finish roasting at the same time without overcooking or turning mushy.
- Save yourself a sheet pan. If your pan is large enough, you can toss the sweet potatoes in oil and salt directly on the same sheet pan right alongside the beets once they’ve roasted for 20 minutes – because who wants more dishes?
Variations
- Level up with homemade candied nuts: The candy sweet-savory contrast is seriously incredible. Store-bought is a time saver, but it’s really simple to DIY. To make them, combine ½ cup of pecans or walnuts, 1 tablespoon of sugar, and 1 tablespoon of butter in a nonstick pan over medium heat. Stir until the sugar has melted and coats the nuts, then transfer them to a parchment-lined plate. Once cooled, break into sweet, crunchy clusters to add to your salad.
- Make it vegan: For a completely plant-based roasted beet and sweet potato salad, omit the goat cheese or swap in your favorite soft, crumbly vegan cheese alternative. Replace the pancetta with something equally crispy and savory, like crunchy roasted chickpeas, crispy tempeh bits, or crispy fried shallots. And yes, Newman’s Own Balsamic Vinaigrette is vegan!
- Mix and match roasted vegetables: Feel free to swap out the beets or sweet potatoes, or add even more colorful roasted vegetables to the mix. Stick with dense veggies such as butternut squash, carrots, parsnips, Brussels sprouts, rutabaga, or turnips. Just be mindful of the different roasting times.
You can, but roasted raw beets have much better flavor and texture. If you use pre-cooked or canned, cut them into uniform pieces and roast briefly to crisp the edges and deepen the flavor.
As long as you use a gluten-free balsamic vinaigrette (like Newman’s own 🙂), this beet sweet potato salad is naturally gluten-free. No swaps needed.
Serving suggestions
This sweet potato beet salad already makes a satisfying main course, but you can always toss in cooked farro, quinoa, or wild rice to make it even more substantial. It also pairs beautifully with proteins like hard-boiled eggs, grilled or poached chicken, salmon, shrimp, or sliced steak.
If serving this salad as a side, it fits right in on a Thanksgiving, Christmas, or any cozy holiday table. Its colors and flavors complement turkey, ham, prime rib, and all the classic sides: mashed potatoes, green bean casserole, mac and cheese, cranberry sauce – you name it.
Make ahead and store
Make ahead: If you assemble and dress the salad too early, you’ll likely end up with a soggy salad when it’s time to eat. However, you can roast the beets and sweet potatoes, as well as toast the nuts, up to a day in advance. Keep everything stored separately, and then wait to toss it all together with the dressing until just before serving.
Storing: Leftovers can be kept in an airtight container in the fridge for 2-3 days, but know that the greens and roasted veggies will soften over time. Store the greens and dressing separately when possible to prevent this.
More healthy salad ideas for the holidays
- Prosciutto Salad
- Raspberry Spinach Salad
- Quinoa Salad with Cranberries
- Shaved Brussels Sprouts Salad with Apples
- Kale Crunch Salad with Dates
- Fresh Fig Salad with Feta and Walnuts
If you love this roasted beet and sweet potato recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Roasted Beet & Sweet Potato Salad
Ingredients
- 2 sweet potatoes cut into 1" cubes (med- large)
- 3 beets peeled and cut into 1" cubes (med- large)
- 2 tbsp extra virgin olive oil divided
- ½ cup sweet onion finely diced
- 4 oz pancetta finely diced *it typically comes already diced in the package
- 8 oz artisan salad greens I used a blend of baby spinach, arugula, and artisan romaine
- 2 oz goat cheese crumbled
- ½ cup glazed pecans or walnuts
- salt and pepper to taste
- Newman's Own Balsamic vinaigrette or homemade maple balsamic vinaigrette
Instructions
- Preheat your oven to 400°F. Meanwhile, peel the beets. I leave the peels on the sweet potatoes, but you can peel those too if preferred, then cut everything into 1-inch cubes.
- In two separate bowls, toss the sweet potatoes and beets with 1 tbsp olive oil each.
- Roast the beets first. Transfer the beets to a sheet pan (you can use one large 14×20 sheet pan for both veggies or two smaller pans- one for beets and one for sweets), and roast for 20 minutes.
- After the beets have roasted for 20 minutes, slide the sweet potatoes into the oven, sprinkle the beets and sweet potatoes with kosher salt, and roast everything for another 25 minutes.
- While potatoes are cooking, spray a medium skillet with olive oil and heat to medium heat. Sauté pancetta and onion until the onion is soft and pancetta starts turning a little golden brown and crispy. Transfer to a paper-towel-lined plate and set aside to cool.
- When the beets and potatoes are done, cool to room temperature, then assemble your salad.
- Place greens in a large bowl, top with the beet and sweet potatoes, pancetta mixture, goat cheese, and pecans.
- Right before serving, drizzle with the desired amount of light or regular balsamic vinaigrette and toss to mix.
Notes
- Nutrition info is for salad only. Dressing not included. If you prefer homemade salad dressing, this maple balsamic vinaigrette or creamy balsamic vinaigrette are great with this recipe.
- I love serving this with poached or grilled chicken on top for a delicious, protein-packed meal.
Nutrition
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I’m vegan, what would you sub the pancetta with or should I just leave it out?
Thanks! I can’t wait to try it! I love sweet potatoes!
You can definitely leave it out Brenda. 🙂
I love sweet potatoes. I wanted to try this recipe and it was delicious.
Thank you Sal! Glad you enjoyed it!!