If you follow Sweet Potato Soul, you probably already know I’m a big salad fan — I eat at least one every day. Salads are ideal for summer: they’re light, cool, and packed with nutrients. Raw greens supply vitamins, minerals, and phytonutrients to keep you energized. I vary my salads with seasonal produce from the farmers’ market, and lately I’ve been enjoying this roasted beet and potato salad featuring crunchy romaine, bibb, frisée, and a bright lemon vinaigrette.
Roasting beets in summer might seem odd, but a small toaster oven keeps the house cool. Roasted beets and potatoes make the salad feel hearty and nourishing — great while breastfeeding or when you want something more substantial. If you have a grill, feel free to grill the beets and potatoes instead for a smoky flavor.
This recipe is simple and uses ingredients you can find at a local grocery store or market. It’s easy to assemble any day of the week. For convenience, keep roasted or grilled beets and potatoes and cooked beans in the fridge so salads come together quickly. If you want to bulk up the salad, add cooked and cooled farro, quinoa, wheat berries, or sourdough croutons. You can also swap the white beans for other beans or lentils. The lemon vinaigrette makes a bright dressing — consider doubling the vinaigrette so you have extra on hand for the week.
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Roasted Beet & Potato Salad
Ingredients
- 2 medium-large beets, peeled & cubed
- 2 medium Yukon Gold potatoes, cubed
- 1 tbsp grapeseed oil
- 1 tsp oregano
- 1 tsp sea salt
- ½ tsp black pepper
- 2–3 small heads of lettuce (romaine, frisée, and bibb), chopped
- 2 cups cooked white beans, or 1 14-oz can, drained & rinsed
- ¼ cup toasted pepitas
Lemon Vinaigrette
- 2 lemons, juiced
- 1 tbsp Dijon mustard
- 2 tsp maple syrup
- 1 tsp minced garlic
- ½ tsp sea salt
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Toss the cubed potatoes and beets with grapeseed oil, then spread them in a single layer on the baking sheet. Sprinkle with oregano, sea salt, and black pepper.
- Roast for about 35 minutes, until the vegetables are tender and slightly caramelized.
- Place the chopped lettuces in a large bowl.
- Add the roasted beets and potatoes and the white beans to the greens (use as much as you like).
- Drizzle about half of the lemon vinaigrette over the salad and toss to combine.
- Taste and add more dressing or salt as needed.
- Garnish with toasted pepitas and serve.
Lemon Vinaigrette
- Combine lemon juice, Dijon, maple syrup, minced garlic, and sea salt in a bowl and whisk in the olive oil until emulsified. Alternatively, place all ingredients in a jar, cover, and shake until creamy.
Enjoy this salad as a satisfying summer meal or a nourishing side. Keep extra roasted vegetables and dressing on hand to make quick salads throughout the week.
