Charoset-Spiced Roasted Root Vegetable Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm salad of roasted sweet potatoes, beets, and carrots tossed with a tangy charoset-inspired dressing and toasted walnuts, perfect as a Passover side dish. This Middle Eastern-inspired Passover recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, beets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Middle Eastern cuisine 220 cal/serving

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Ingredients

2 medium, peeled and cubed sweet potatoes
2 medium, peeled and cubed beets
3 medium, peeled and sliced carrots
4 tbsp olive oil
1 tsp ground cinnamon
2 tbsp apple cider vinegar
1 tbsp honey
1 small, finely chopped apple
1/3 cup, chopped toasted walnuts
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled and cubed sweet potatoes, 2 peeled and cubed beets, and 3 peeled and sliced carrots with 3 tbsp olive oil, 1 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Spread vegetables evenly on a baking sheet and roast for 35-40 minutes, tossing halfway through, until tender and lightly caramelized.
Step 3: Meanwhile, whisk together 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tbsp olive oil, and 1 small finely chopped apple in a small bowl to make the dressing.
Step 4: When vegetables are done, transfer to a serving bowl and immediately toss with the dressing and 1/3 cup toasted chopped walnuts.
Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.