A roasted beet and sweet potato salad with balsamic dressing and lemony smashed chickpeas is an easy dinner or make-ahead lunch!
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Don't you just love beets and sweet potatoes together? This roasted beet and sweet potato salad is a healthy, hearty meal that combines these two root veggies with a smashed chickpea topping that's totally addictive!
While the veggies roast, you have plenty of time to make the dressing and the lemon chickpeas.
Dish this roasted beet and sweet potato salad up over zingy arugula with balsamic dressing for an easy meal.
Ingredients and substitutions
- beets and sweet potatoes - You want to peel both the beets and the sweet potatoes and dice them into 1" pieces.
- salt - To help the veggies brown in the oven and to season the dressing and chickpeas.
- olive oil - For the dressing. If you'd like to make this oil-free, use your favorite oil-free balsamic vinaigrette.
- balsamic vinegar - For the dressing.
- agave nectar - For the dressing. You can omit this or use maple syrup instead, if you like.
- dijon mustard - Gives the dressing a lovely tang!
- garlic powder, onion powder, and Italian seasoning - For the dressing. You can use a mix of dried basil, oregano, thyme, and marjoram, if you can't find Italian herb blend.
- chickpeas - For the salad topping.
- miso - Adds umami flavor to the chickpea mixture.
- tahini - Gives the chickpeas a rich texture without added oil.
- lemon juice - Makes the smashed chickpea mixture taste amazing!
- dried oregano - To season the chickpea mixture.
- onion powder - Adds umami flavor to the chickpea mixture.
- red onion - To top the salad. You can substitute green onion or sweet onion.
- baby arugula - The bed of the salad. Use your favorite salad greens instead, if you like.
How to make roasted beet and sweet potato salad
Preheat the oven to 400° F.
In a large bowl, toss together the sweet potatoes, beets, oil, and salt.
Spread the beet-sweet potato mixture onto a lined baking sheet, and bake for 40 to 45 minutes, stirring once in between, until the beets are tender.
If you prefer to air fry the veggies, transfer the beets and sweet potatoes to the air fryer basket and air fry at 400° F for 20 to 25 minutes, shaking two to three times.
Meanwhile, make the dressing. Combine all of the dressing ingredients in a small bowl or in a mason jar. Stir or shake (in the jar) to combine. Season to taste with salt and pepper.
Also make the smashed chickpeas while the beets and sweet potatoes roast.
Combine all of the chickpeas ingredients in your food processor and run until you have a chunky mixture. You can smash the chickpeas by hand instead, if you prefer.
When the veggies finish roasting, it's time to assemble your salad.
Divide the arugula between your plates. Top with the roasted beets and sweet potatoes and the onion, and crumble the chickpea mixture on top. Top with the balsamic dressing and serve immediately.
Helpful tips
- I like to get the veggies into the oven, then make the dressing and smashed chickpeas. Overlapping steps like this saves so much prep and cooking time!
- Serve this salad warm or cold. It is a great meal prep recipe! You can make the roasted beets and sweet potatoes, smashed chickpeas, and dressing up to a day or two ahead of time. Store them separately, then throw it all together at mealtime.
Storage directions
Store leftovers in the refrigerator with the components in separate containers. The salad will keep for three to five days.
More ways to use beets and sweet potatoes
📖 Recipe
Roasted Beet and Sweet Potato Salad
Ingredients
For the roasted beets and sweet potatoes
- 2 cups diced beets - peeled and cut into ½" pieces
- 2 cups diced sweet potato - peeled and cut into ½" pieces
- 1 tablespoon olive oil - or use spray oil
- ¼ teaspoon salt
For the balsamic dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon agave nectar - or maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning - or ¼ teaspoon each dried basil, oregano, thyme, and marjoram
- salt and black pepper - to taste
For the smashed chickpeas
- 1 cup cooked chickpeas - drained
- 2 tablespoons tahini
- 1 tablespoon miso - I'm using yellow miso, but use any type you like.
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the salad
- ¼ cup minced red onion - or green onion or sweet onion
- 6 cups baby arugula - or more, for serving. You can use other salad greens, if you prefer.
Instructions
- Preheat the oven to 400° F.
Make the beets and sweet potatoes
- In a large bowl, toss together the sweet potatoes, beets, oil, and salt.
- Spread the beet-sweet potato mixture onto a lined baking sheet, and spray with oil, if you didn't use the 1 tablespoon of oil. Bake for 40 to 45 minutes, stirring once in between, until the beets are tender.
- If you prefer to air fry the veggies, transfer the beets and sweet potatoes to the air fryer basket, and spray with oil, if you didn't use the 1 tablespoon of oil. Air fry at 400° F for 20 to 25 minutes, shaking two to three times.
Make the balsamic dressing.
- Combine all of the dressing ingredients in a small bowl or in a mason jar. Stir or shake (in the jar) to combine. Season to taste with salt and pepper.
Make the lemon smashed chickpeas
- Combine all of the chickpeas ingredients in your food processor and run until you have a chunky mixture. You can smash the chickpeas by hand instead, if you prefer, but I do like the creamy texture you get from doing it in the food processor.
Make the salad
- Divide the arugula between your plates. Top with the roasted beets and sweet potatoes and the onion, and drop small spoonfuls of the chickpea mixture on top. Top with the balsamic dressing and serve immediately.
Got a question? Tried this recipe? Leave a reply!