Get ready to elevate your salad experience with a mouthwatering Roasted Beet and Sweet Potato Swiss Chard Salad that's not just a meal, but a culinary adventure! This vibrant dish combines the earthy sweetness of roasted vegetables, the crisp texture of Swiss chard, and the rich, creamy touch of feta cheese, creating a symphony of flavors that will make your taste buds dance. Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this recipe is about to become your new go-to favorite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and diced
- 1 large sweet potato, cubed and roasted
- 4 cups Swiss chard, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Wash and trim the beets, leaving about 1 inch of stem. Scrub the sweet potato and pat dry. Wrap beets individually in aluminum foil to prevent moisture loss during roasting.
- Place the foil-wrapped beets and cubed sweet potato on the prepared baking sheet. Drizzle sweet potato cubes with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast the vegetables for 25-30 minutes. Beets should be tender when pierced with a fork, and sweet potato cubes should be golden and caramelized.
- Remove from oven and let cool for 10 minutes. Once cool enough to handle, peel the beets and dice into 1/2-inch cubes.
- Meanwhile, toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- Wash Swiss chard thoroughly, remove stems, and chop the leaves into bite-sized pieces.
- In a small bowl, whisk together balsamic vinegar, remaining olive oil, salt, and pepper to create the dressing.
- In a large salad bowl, combine chopped Swiss chard, roasted beets, roasted sweet potato cubes, crumbled feta cheese, and toasted walnuts.
- Drizzle the balsamic dressing over the salad and gently toss to combine all ingredients.
- Serve immediately at room temperature, garnishing with additional feta or walnuts if desired.
Tips
- Choose fresh, firm beets and sweet potatoes for the best roasting results.
- Use parchment paper to prevent sticking and make cleanup easier.
- Don't rush the roasting process - caramelization is key to developing deep, rich flavors.
- Toast walnuts carefully to enhance their nutty flavor without burning.
- Wash Swiss chard thoroughly to remove any dirt or grit.
- Let roasted vegetables cool slightly before assembling the salad to prevent wilting.
- For extra flavor, try adding a sprinkle of fresh herbs like thyme or rosemary during roasting.
- If you prefer a warm salad, serve immediately after dressing.
- For meal prep, roast vegetables and store separately to maintain their texture.
- Experiment with different nuts like pecans or almonds for variety.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
