Ember-Charred Sweet Potato & Beet Salad with Smoked Paprika Dressing
Colorful roasted vegetables meet a smoky, tangy dressing for a dish that captures the warmth of firelight in every bite. This mediterranean-inspired salads (vegan) ready in about 45 minutes blends sweet potatoes, beets, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 12 oz sweet potatoes
- 8 oz beets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
- 1 tbsp dill
- 2 oz feta cheese
Instructions
- Step 1: Preheat oven to 425°F. Peel and dice sweet potatoes and beets into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp salt on a baking sheet. Roast for 25 minutes until edges are caramelized and tender.
- Step 2: Whisk together 1 tbsp red wine vinegar, 1 tsp maple syrup, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1 tbsp olive oil for dressing. Stir in 1 tbsp chopped fresh dill.
- Step 3: Transfer roasted vegetables to a serving plate, drizzle generously with dressing, and top with crumbled 2 oz feta cheese. Let sit 5 minutes for flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ember-Charred Sweet Potato & Beet Salad with Smoked Paprika Dressing take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Ember-Charred Sweet Potato & Beet Salad with Smoked Paprika Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Ember-Charred Sweet Potato & Beet Salad with Smoked Paprika Dressing?
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 Ember-Charred Sweet Potato & Beet Salad with Smoked Paprika Dressing 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.
Is Ember-Charred Sweet Potato & Beet Salad with Smoked Paprika Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect salads recipe for a weeknight dinner.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
