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 salads 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Roasted Beet & Sweet Potato Half & Half Salad take to make?
Total time is about 45 minutes (20 min prep + 25 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 Roasted Beet & Sweet Potato Half & Half 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 beets from drying out.
Can I substitute ingredients in Roasted Beet & Sweet Potato Half & Half 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 Roasted Beet & Sweet Potato Half & Half Salad 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 Roasted Beet & Sweet Potato Half & Half Salad?
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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
