Charoset-Spiced Roasted Root Vegetable Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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

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Instructions

  1. 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.
  2. Step 2: Spread vegetables evenly on a baking sheet and roast for 35-40 minutes, tossing halfway through, until tender and lightly caramelized.
  3. 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.
  4. Step 4: When vegetables are done, transfer to a serving bowl and immediately toss with the dressing and 1/3 cup toasted chopped walnuts.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.

Frequently asked questions

How long does Charoset-Spiced Roasted Root Vegetable Salad take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charoset-Spiced Roasted Root Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Charoset-Spiced Roasted Root Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charoset-Spiced Roasted Root Vegetable Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charoset-Spiced Roasted Root Vegetable Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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