Charred Kumara and Beetroot Salad with Manuka Vinaigrette

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

A vibrant salad featuring smoky charred kumara (sweet potato) and roasted beetroot, dressed with a tangy Manuka honey and mustard vinaigrette. This mediterranean-inspired salads ready in about 35 minutes pairs divided olive oil, mixed salad greens, Manuka honey into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your grill or grill pan to medium-high heat (about 400°F). Toss 2 medium peeled and cubed kumara and 2 medium peeled and cubed beetroot with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Step 2: Spread the kumara and beetroot cubes on the grill or grill pan and cook for 15-20 minutes, turning occasionally, until nicely charred and tender.
  3. Step 3: Meanwhile, whisk together 1 tablespoon Manuka honey, 1 teaspoon Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the vinaigrette.
  4. Step 4: In a large bowl, combine 4 cups mixed salad greens with the grilled kumara and beetroot. Drizzle with the Manuka vinaigrette and toss gently to coat.
  5. Step 5: Sprinkle 1/4 cup toasted pumpkin seeds over the salad and serve immediately for a smoky, sweet, and tangy flavor experience.

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Frequently asked questions

How long does Charred Kumara and Beetroot Salad with Manuka Vinaigrette take to make?

Total time is about 35 minutes (15 min prep + 20 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 Charred Kumara and Beetroot Salad with Manuka Vinaigrette?

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 divided olive oil from drying out.

Can I substitute ingredients in Charred Kumara and Beetroot Salad with Manuka Vinaigrette?

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 Charred Kumara and Beetroot Salad with Manuka Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Charred Kumara and Beetroot Salad with Manuka Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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