Roasted Kumara and Beetroot Salad with Horopito Dressing
Earthy roasted kumara (sweet potato) and beetroot tossed in a spicy horopito pepper dressing for a vibrant Taranaki-inspired salad. This mediterranean-inspired salads (vegetarian) ready in about 45 minutes blends kumara (sweet potato), peeled and cubed, beetroot, peeled and cubed, 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 250 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
- 2 cups kumara (sweet potato), peeled and cubed
- 2 cups beetroot, peeled and cubed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed salad greens
- 1/2 cup walnuts, chopped
- 1 tsp horopito (New Zealand pepper) powder
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups peeled and cubed kumara and 2 cups peeled and cubed beetroot with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized, flipping halfway through.
- Step 2: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tsp horopito powder until emulsified.
- Step 3: In a large salad bowl, combine 4 cups mixed salad greens, roasted kumara and beetroot, and 1/2 cup chopped walnuts. Drizzle the horopito dressing over and toss gently to coat evenly before serving.
Frequently asked questions
How long does Roasted Kumara and Beetroot Salad with Horopito Dressing take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Kumara and Beetroot Salad with Horopito 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 Roasted Kumara and Beetroot Salad with Horopito 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 Roasted Kumara and Beetroot Salad with Horopito 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 Roasted Kumara and Beetroot Salad with Horopito Dressing 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.
