Roasted Beet & Sweet Potato Salad with Avocado + Goat Cheese

Roasted Beet & Sweet Potato Salad with Avocado + Goat Cheese

Description
This colourful roasted beet and sweet potato salad is packed with earthy flavours, creamy avocado, tangy goat cheese, and a light lemon-honey dressing. It’s a wholesome Mediterranean-inspired dish that’s perfect as a light lunch, side, or healthy dinner.

Ingredients (Serves 4)

• 2 medium beets, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 ripe avocado, sliced
• 3 oz (85g) goat cheese, crumbled
• 3 cups baby arugula or mixed greens
• 2 tbsp pumpkin seeds (optional)

Dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 garlic clove, minced

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beets and sweet potatoes with olive oil, salt, and pepper.
3. Spread on a baking tray and roast for 30–35 minutes, turning halfway, until tender.
4. Whisk together all dressing ingredients.
5. Arrange greens on a serving platter. Top with roasted vegetables, avocado slices, goat cheese, and pumpkin seeds.
6. Drizzle with dressing and serve immediately.

Recipe Notes

• Roast beets separately if you want to prevent them from colouring the sweet potatoes.
• Let vegetables cool slightly before assembling the salad.
• Add grilled chicken or chickpeas for extra protein.

Tips

• Use ripe but firm avocado for neat slices.
• Toast pumpkin seeds for extra crunch.
• Chill leftovers without the avocado and add fresh avocado before serving.

Servings

4 servings

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 8g
• Carbohydrates: 28g
• Fat: 21g
• Fiber: 8g
• Sugar: 10g
• Sodium: 240mg

Health Benefits

• Rich in fibre for healthy digestion.
• Beets provide antioxidants and natural nitrates that support heart health.
• Sweet potatoes are loaded with vitamin A and potassium.
• Avocado supplies heart-healthy monounsaturated fats.
• Goat cheese adds calcium and protein while being easier to digest than many cow’s milk cheeses.

Q&A

Q: Can I make it ahead of time?
Yes. Roast the vegetables up to 2 days ahead and assemble just before serving.

Q: Can I use feta instead of goat cheese?
Absolutely! Feta adds a delicious salty flavour.

Q: Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.

Q: How should leftovers be stored?
Refrigerate in an airtight container for up to 2 days. Add fresh avocado just before eating.