Roasted Beet & Sweet Potato Half & Half Salad
A vibrant salad showcasing perfectly roasted beets and sweet potatoes in equal halves, dressed with a bright lemon-tahini vinaigrette. This Mediterranean-inspired salad recipe, ready in about 45 minutes, pairs beets, sweet potatoes, olive oil 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 320 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.
Ingredients
- 12 oz, peeled and cubed into 1/2-inch pieces beets
- 12 oz, peeled and cubed into 1/2-inch pieces sweet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1, zested and juiced (2 tbsp juice) lemon
- 3 tbsp tahini
- 4 cups baby spinach
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss 12 oz cubed beets and 12 oz cubed sweet potatoes with 2 tbsp olive oil and 1 tsp salt on a parchment-lined baking sheet.
- Step 2: Roast for 25 minutes until tender and golden at the edges, stirring once halfway through.
- Step 3: Whisk 2 tbsp lemon juice, 1 tsp lemon zest, 3 tbsp tahini, and 1 tbsp water until smooth to create a creamy dressing.
- Step 4: Toss roasted vegetables with 4 cups baby spinach and the dressing until evenly coated, adding a splash of water if too thick.
