Recipes Salads

Beets And Sweets Salad

Beets and Sweets Salad

Beets and Sweets Salad


I have an interesting, and delicious recipe for you today, that uses good ol’ stuff from your garden. I know that not everyone is a lover of beets and/or sweet potatoes, but this salad is pretty good if you are willing to give it a try. My Bel Air has something similar in their deli. My mom LOVS fresh beets AND Sweet Potatoes so just just had to give this recipe a try for Memorial Day. This Beets and Sweets Recipe is a great salad using fresh beets and sweet potatoes, which was adapted by Eat Well Living Thin.

Beets And Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 2 medium sweet potatoes, peeled and diced in ½ inch cubes
  • 2 medium beets, peeled and diced in ½ inch cubes
  • 2 tsp olive oil, divided
  • Kosher salt & freshly grated black pepper
  • 1 tsp ancho chili powder
  • 1 tsb thyme
  • 2 Tbs finely diced sweet onion
  • 2 Tbs chopped, toasted pecans
  • 2 Tbs dried cranberries, coarsely chopped
  • 1 Tbs minced fresh parsley
  • Dressing:
  • 2 Tbs olive oil
  • 2 Tbs fresh lemon juice
  • 2 Tbs sugar free or regular honey
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp ground chipotle pepper
  1. Preheat oven to 350°.
  2. Toss beets in 1 tsp of olive oil and bake in a shallow dish for 20 minutes.
  3. Add sweet potatoes to the baking dish and drizzle with 1 teaspoon olive oil.
  4. Sprinkle with salt and pepper, ancho chili powder and thym. Stir to coat. Roast for 25-30 minutes or just until fork tender. Allow to cool slightly.
  5. To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper.
  6. Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley.
  7. Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold.

sweet potatoes


beets and sweet potatoes

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Emily Buys

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