Roasted Beet and Yam Salad
Roasted Beet and Yam Salad with Balsamic Glaze and Blood Orange if full of flavor and textures, a healthy side dish or main dish salad.
I’ve been a beet lover my entire life. I think it was because of my Grandma Dub’s beets, fresh from the garden, we’d boil them and my job would be to pull the skin off after they were cooked (and put into cold water). Sort of like you do when canning peaches! So today we’re sharing our favorite fall and winter Roasted Beet and Yam Salad with Balsamic Glaze and Blood Orange.
Roasted Beet and Yam Salad
This beet salad is the ultimate salad. Full of flavor, textures and nutrients, this’ll keep you full and happy! Drizzled with my favorite homemade balsamic vinegar dressing, you’ll fall in love with the first bite. Here’s a quick tip on how to roast beets in foil, which you can do a few days earlier for this salad.
Ingredients you need for the salad:
- Beets: roast ahead by following this tip, How to Roast Beets
- Yams: you can roast the beets and yams together
- Olive oil
- Garlic
- Salt to taste
- Blood orange: this really makes the salad, but if you need to subsititute, you can use regular oranges
- Balsamic glaze
- Spring mix lettuce: use your favorite greens, or arugula or spinach
How do you make a Roasted Beet and Yam Salad
- Toss beets and sweet potato separately in olive oil, garlic, and salt.
- Spread evenly on a prepared baking sheets: We like to lay down parchment paper.
- Bake until tender.
- When cooked fully, remove and allow to cool.
- Thinly slice blood orange.
- In large bowl, layer spring mix, beets, sweet potato, and blood orange.
- Sprinkle pistachios and drizzle balsamic glaze.
This Roasted Beet and Yam Salad with Balsamic Glaze and Blood Orange – my favorite!
Preparing the salad in advance:
You can prepare several components of this recipe in advance.
Learn how to roast beets a few days before.
You can roast the beets and yams ahead of time, slice and store them in air tight containers in the fridge. They’ll last 3-4 days in the fridge.
If you want to assemble the whole salad early in the day for later on, don’t add the dressing until right before serving.
How do you serve a roasted beet salad?
Prepare this salad and served with slices of blood orange and a balsamic drizzle or salad dressing.
If you liked this recipe, you might like:
Roasted Beet and Ricotta Salad
For fall and winter, we love this salad!
Enjoy!
Get the Recipe:
Roasted Beet and Yam Salad With Balsamic Glaze and Blood Orange
Ingredients
Instructions
- Toss beets and sweet potato separately in olive oil, garlic, and salt.
- Spread evenly on separate, greased baking sheets.
- Bake at 425 for 15-20 minutes, or until tender.
- When cooked fully, remove and allow to cool.
- Thinly slice blood orange.
- In large bowl, layer spring mix, beets, sweet potato, and blood orange. Sprinkle pistachios and drizzle balsamic glaze.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I’m a beet lover too. We almost always ate them after they had cooked and cooled, tossed with olive oil, vinegar, garlic powder, S & P…eating plain or on salads. I haven’t often had them warm. I also like to juice them with some apple. Yum.