This Roasted Candy Potato and Beet Salad Is My Go-To Winter Salad

This roasted candy potato and beet salad is the type of winter salad I crave…heat, hearty, vibrant, and deeply satisfying, but nonetheless contemporary and nourishing. It’s proof that salads don’t need to be boring, particularly throughout the colder months. With tender roasted greens, daring flavors, and many texture, it is a salad that really eats like a meal.

Roasting the candy potatoes and beets brings out their pure sweetness and offers them unbelievable depth, which is strictly what a superb winter salad wants. I pair them with peppery arugula, creamy avocado, crunchy pistachios, juicy pomegranate arils, and tangy goat cheese, then end all the things with a vibrant citrus dressing that ties all of it collectively. Each chew has one thing occurring; candy, savory, contemporary, and a little bit tangy.

I’ve made this salad numerous occasions over time, and it by no means disappoints. It’s lovely sufficient for the vacations, easy sufficient for weeknight dinners, and durable sufficient to prep forward for lunches.

If you happen to’re on the lookout for a wholesome winter salad that’s filled with taste and actually satisfying, this roasted candy potato and beet salad deserves a spot in your desk.

Salad Elements (with Useful Notes)

For the Salad

• Beets: Roasted entire till tender and naturally candy; crimson or golden beets each work effectively.
• Candy Potato: Minimize into even cubes in order that they roast evenly and caramelize properly.
• Olive Oil: For roasting the greens and including taste.
• Arugula: Peppery greens that steadiness the candy roasted greens. You need to use spring combine or your favourite greens.
• Pomegranate Arils: Juicy, candy, and vibrant; they add coloration and texture.
• Pistachios: Crunchy with a delicate nuttiness!
• Avocado: Creamy and wealthy; slice simply earlier than serving.
• Goat Cheese or Feta: Tangy and salty; each choices work superbly.
• Contemporary Mint: Provides a vibrant, contemporary end to the salad.

For the Citrus Dressing

• Olive Oil: The bottom of the dressing, clean and flavorful.
• Contemporary Orange Juice: Provides brightness and pure sweetness; freshly squeezed is greatest.
• Crimson Wine Vinegar: Brings acidity and steadiness.
• Honey: Only a contact to spherical out the flavors.
• Shallot: Delicate and barely candy, excellent for vinaigrettes.
• Garlic: Provides depth and savory taste.
• Dijon Mustard: Helps emulsify the dressing and provides a delicate tang.

How you can Retailer

• Retailer leftover salad in an hermetic container within the fridge for as much as 2 days.
• For greatest outcomes, retailer the roasted greens and dressing individually and assemble when able to eat. You’ll be able to prep the veggies and make the dressing upfront.
• Add avocado and mint proper earlier than serving in order that they keep contemporary.

Salads

Roasted Candy Potato & Beet Salad

This roasted candy potato and beet salad is contemporary, flavorful, and nourishing. Tender roasted greens are paired with arugula, pomegranate, pistachios, creamy avocado, goat cheese, and a vibrant citrus French dressing for a salad that’s as lovely as it’s scrumptious.

For the beets and candy potatoes:

• 4 medium beets, leafy tops eliminated and scrubbed effectively
• 1 giant candy potato, reduce into 1/2-inch cubes
• Olive oil, for drizzling
• Kosher salt & black pepper, for seasoning

For the citrus dressing:

• 1/4 cup olive oil
• 1/4 cup contemporary orange juice
• 2 tablespoons crimson wine vinegar
• 2 teaspoons honey
• 1 small shallot, minced
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• Sea salt and black pepper, to style

For the salad:

• 6 cups arugula
• 1/2 cup pomegranate arils
• 1/4 cup chopped pistachios
• 1 avocado, sliced
• 4 oz crumbled goat cheese or feta
• 2 tablespoons chopped mint

• Preheat oven to 400°F.

• Drizzle beets with olive oil, season with salt and pepper, and wrap every one tightly in foil. Place on a big baking sheet.

• Place the candy potatoes on a separate giant baking sheet. Drizzle with olive oil and season with salt and pepper.

• Place each pans within the oven and roast the candy potatoes for 25 to half-hour, stirring half-way by. Roast the beets for 45 to 90 minutes, or till fork-tender. Roasting time will fluctuate primarily based on the dimensions of your beets.

• Let the beets cool barely, then peel. I like to recommend carrying gloves so your arms don’t flip crimson. The skins ought to peel proper off, you may maintain them underneath working water and slide the skins off. As soon as peeled, reduce the roasted beets into bite-sized wedges or chunks in order that they’re simple to eat and blend evenly all through the salad.

• To make the dressing, in a small bowl, whisk collectively the oil, orange juice, crimson wine vinegar, honey, shallot, garlic, Dijon, salt, and pepper.

• In a big bowl or on a platter, add the arugula, roasted beets, candy potatoes, pomegranate, pistachios, avocado, goat cheese, and mint.

• Drizzle the salad with the dressing and toss. Serve instantly.

• Make-ahead tip: The beets and candy potatoes might be roasted as much as 2 days upfront and saved in an hermetic container within the fridge. The dressing will also be made forward and refrigerated for a number of days.
• Assembling the salad: For the perfect texture and taste, assemble the salad simply earlier than serving and add the avocado and mint on the finish.

Energy: 286kcal, Carbohydrates: 22g, Protein: 8g, Fats: 16g, Saturated Fats: 4g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 12g, Ldl cholesterol: 9mg, Sodium: 148mg, Potassium: 681mg, Fiber: 7g, Sugar: 10g, Vitamin A: 6194IU, Vitamin C: 18mg, Calcium: 98mg, Iron: 2mg

Key phrases beet, salad, candy potato

Have you ever tried this recipe?

Go away a remark under and share a photograph on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Extra Satisfying Salad Recipes

Try all of my SALAD RECIPES! There are tons to select from!