Roasted Beet and Sweet Potato Salad with Balsamic Vinegar

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This roasted beet and sweet potato salad with balsamic  vinegar is beautiful and delicious enough for company, yet healthy enough for almost any diet. It’s loaded with colorful and nutrient-packed vegetables but so good, it’s almost decadent.

Picture of roasted beets and sweet potato salad with balsamic

Roasted Beet and Sweet Potato Salad with Balsamic Vinegar

This salad is a complete meal and perfect for dinner any night. Beets and sweet potatoes are easy-to-find and prepare vegetables that you can combine with a variety of other ingredients to make this a delicious and satisfying meal.

As a big fan of roasted vegetables; I make them often and occasionally use them on salads. Recently, I had the idea to combine beets, sweet potatoes, and apples to make a dinner salad. From a nutrition and energy standpoint, you can’t beat beets and sweet potatoes, especially when they are roasted.

By using a pre-roasted chicken from the store this dinner salad was really easy to prepare . The roasted vegetables take some time in the oven but the preparation is simple.

Here's a salad that's a complete meal with greens, vegetables, protein, and healthy fats. Roasted beets and sweet potato salad with Balsamic vinegar is easy, nutritious, and best of all delicious.

Why This Salad Tastes So Good

Roasting the vegetables makes them super sweet. In addition, by adding these super flavorful vegetables and olive oil you not only make the salad taste good; it’s actually more satiating.

Here’s another tip to make this salad taste amazing. Use an aged balsamic vinegar. The bottle may seem expensive, I use one that costs about $19. I call it my secret salad ingredient. You only need to use a little but the taste is absolutely unbelievable. (This is not an affiliate link, I just included it so you could see what I use if you happen to live near an HEB.)

I looked on Amazon, and this looks to be about the right price and had good reviews. (This is an affiliate link)

A Word About Beets

Beets are an amazing food, full of taste and nutrition, and they are also gorgeous. I even include them in one of my morning smoothie recipes.

Roasting beets brings out a deeper, mellower flavor. To roast, I keep them whole and wrapped in foil. Once they cool a little, they are very easy to peel and cut. However, they can still stain things, so I use a plastic cutting board on top of my regular wood cutting board to prevent staining. Cooked beets don’t seem to stain my hands like raw ones do.

You can now buy cooked beets in the refrigerated vegetable section in a lot of stores. These are great to have on hand as well.

A Few Options for Roasted Beet and Sweet Potato Salad with Balsamic Vinegar

If you are doing Whole 30 or don’t eat cheese, just leave the cheese off! This salad has plenty going for it without cheese.

I love the taste of fresh herbs on a salad and love to add those if I have some on hand. Herbs such as parsley, chives, and cilantro are great. Another option would be to sprinkle on Italian or Greek dried herb.

Nuts are another optional item that can add extra nutrition, taste, and crunch. Walnuts, pecans, and sunflower seeds are exceptionally good. Toast them up a bit for extra flavor!

My favorite lettuce mixes are baby greens. You can use whatever kind of lettuce or greens you like.

If you are in a hurry you can also use canned beets. If you use canned beets, drain and drizzle with some of the balsamic, olive oil, and salt and let sit while the potatoes are roasting. That will improve their taste a lot.

Use whatever kind of chicken you like or totally leave it off if you are making a side salad. I purchase unseasoned (except for salt and pepper) at the grocery store.

If you have leftover beets and sweet potatoes they are great the next day too.

One last note…these amounts are adjustable. Make more if you want!

Roasted Beet and Sweet Potato Salad with Balsamic Vinegar

 Here’s a salad that’s a complete meal with greens, vegetables, protein, and healthy fats. Roasted beets and sweet potato salad with Basalmic vinegar is easy, nutritious, and best of all delicious.
 Prep Time: 15 minutes
 Cook Time: 1 hour
 Total Time: 1 hour 15 minutes
 Servings: 2 people


  • 4 cups baby greens (Can use any lettuce or green you prefer.)
  • 2 medium beets (Medium works best–the large ones take longer to roast)
  • 1 medium sweet potato (Chopped and tossed in olive oil)
  • 1 medium apple (peeled and chopped and tossed in a little olive oil)
  • 1 baked or roasted chicken breast (I like to save a breast from a grocery store chicken and slice it up)
  • 1/4 cup feta or blue cheese (This is optional but I enjoy a little cheese)
  • 2 TB chopped herbs (Parsley, chives, cilantro are all good)
  • 2-3 TB olive oil (Divided between beets and sweet potatoes)
  • 2-3 TB Balsamic vinegar (An aged balsamic vinegar works best. It’s thicker and sweeter. They might seem more expensive at first but you only need to use a little to get great taste)
  • salt and pepper (to taste)
  • sliced red onions (optional)
  • roasted nuts (pecans, walnuts, or sunflower seeds)


  1. Preheat oven to 400 degrees. Line cookie sheet with foil.
  2. Wash the beets, dry (with paper towel), rub with olive oil and wrap in foil. Put on the foil-lined cookie sheet and put in oven. Set timer for 15 minutes.
  3. Peel and chop the sweet potato into chunks. Toss in olive oil. When the timer goes off, add the sweet potatoes to the pan next to the beets. Spread out on the pan and sprinkle with a little salt and pepper. Set the timer for 35 minutes.
  4. Peel and chop the apple. Toss in a little bit of olive oil. When the timer goes off, pull out the pan and turn the sweet potatoes over. Make room for the apples and add the chopped apples to the pan. Set the timer for 10 minutes.
  5. Pull the cookie sheet out. Carefully unwrap the beets so they can begin cooling.
  6. Divide lettuce between two big bowls. Peel the beets and either cube or cut into wedges. You can toss in a little olive oil.
  7. Add beets, sweet potatoes, and apples on top of the lettuce. Add sliced or cubed chicken. Crumble cheese on top if using. Sprinkle all with herbs, a few red onion slices, and chopped herbs.
  8. Drizzle salad with your favorite aged balsamic vinegar.

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