🥗 Mediterranean Roasted Beet, Sweet Potato & Avocado Salad

🌿 Description

This colorful Mediterranean-inspired salad combines earthy roasted beets, naturally sweet caramelized sweet potatoes, and creamy avocado — all brought together with a bright olive oil lemon dressing.

It’s rich in fiber, antioxidants, and heart-healthy fats, making it nourishing, satisfying, and perfect as a light meal or elegant side dish. The balance of sweet, savory, and fresh flavors makes every bite vibrant and comforting.

🛒 Ingredients (Serves 4)

Roasted Vegetables:

2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
2 tbsp extra virgin olive oil
½ tsp dried thyme
Salt & black pepper to taste

Salad Base:

1 ripe avocado, diced
2 cups arugula or mixed greens
¼ cup red onion, thinly sliced
¼ cup crumbled feta (optional)
2 tbsp toasted pumpkin seeds or walnuts

Lemon Dressing:

3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice
1 tsp honey (optional)
½ tsp Dijon mustard
Pinch of salt & pepper

👩‍🍳 Instructions

1️⃣ Roast Vegetables

Preheat oven to 200°C (400°F).
Toss beets and sweet potatoes separately with olive oil, thyme, salt, and pepper.

Spread on a baking tray (keep beets slightly separate to avoid color bleeding).
Roast 25–30 minutes until tender and lightly caramelized. Cool slightly.

2️⃣ Prepare Dressing

Whisk olive oil, lemon juice, honey (if using), Dijon, salt, and pepper until smooth.

3️⃣ Assemble Salad

In a large bowl or serving platter:

Add arugula or greens
Top with roasted vegetables
Add avocado, red onion, feta, and seeds

4️⃣ Finish

Drizzle with dressing just before serving and toss gently.

🌿 Mediterranean Tips

Use high-quality extra virgin olive oil for authentic flavor.
Add fresh parsley or mint for extra brightness.
For protein, add chickpeas or grilled chicken.
Skip honey for a fully sugar-free version.

🥗 Serving Ideas

Serve alongside grilled fish or chicken.
Enjoy as a vegetarian main dish with added quinoa.
Perfect for holiday tables or meal prep.

❓ Q & A

Q1: Can I make this vegan?
Yes — simply omit feta and honey.

Q2: Can I prepare it ahead of time?
Roast vegetables ahead and store separately. Add avocado and dressing just before serving.

Q3: How long does it last?
Without avocado and dressing, up to 3 days refrigerated.

Q4: Can I use canned beets?
Fresh roasted beets give the best flavor, but canned (drained well) can work in a pinch.

Q5: Is this good for weight management?
Yes — it’s high in fiber and healthy fats, helping keep you full and satisfied.