Roasted Beet, Sweet Potato and Goat Cheese Salad

As the summer approaches, so are the cookouts, pool parties, picnics, family reunions, and casual get-togethers.   Regardless of which of these events you plan to host, you will be forced to consider side dishes.  You will also be faced with a growing number of vegetarians on your guest list.  I have a solution for both – the Roasted Beet, Sweet Potato with Goat Cheese salad.  

You might point out that beets and sweet potatoes are fall-to-winter vegetables and have no place during the hot days of summer.  However, I will insist that this super flavorful salad will rest easy alongside any grilled protein.  The sweetness of the roasted beets, the tang of balsamic vinegar, full bodied saltiness of soy sauce, and the freshness of herbs will provide a welcoming balance for any carnivore.  Moreover, your vegetarian (vegan, without the goat cheese) guests will appreciate the heartiness of this salad. It is a feast for the eye. The salad is full of veggie satisfaction, protein, and robust flavor.  While pondering on fresh, consider roasted.

By the way, sweet potatoes can be replaced with roasted pumpkin or carrot.  Goat cheese can be substituted with Feta or Cotija cheeses.  Fresh herbs can vary depending on which cheese you will decide to use.  Feta has a particular devotion to oregano.  Cotija, on the other hand, adores oregano, but looks to cilantro to complete its flavor profile.

Roasted Beet, Sweet Potato and Goat Cheese Salad

A beautiful combination of roasted beets, sweet potatoes and goat cheese.
Prep Time30 mins
Cook Time1 hr
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: cheese, Goat cheese, roasted beets, sweet potatoes, vegetarian
Servings: 6 people

Ingredients

  • 2 Beets peeled and cubed
  • 1 Sweet Potatoes peeled and cubed
  • 2 tbsp Olive oil
  • 2 sprigs Fresh Thyme leaves
  • Kosher salt
  • Black pepper
  • 5 oz. Arugula or your favorite salad greens
  • 4 oz. Goat Cheese

Vinaigrette

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Soy sauce
  • 1 clove Garlic crushed

Instructions

  • Preheat oven to 375 degrees.

  • Wash, peel, and cube beets and sweet potatoes. Place them in separate bowls.
  • Season each vegetable with salt and black pepper. Add thyme and olive oil. Mix well.
  • On a baking sheet spread beets and potatoes out in an even layer.
    In order for the sweet potato to retain its beautiful color, place veggies side by side on a large pan or use smaller backing sheets for each individual vegetable.

  • Bake for about 30-35 minutes, turning halfway through.

  • In a large serving bowl, create a luxurious bed of crisp arugula and top it with a mixture of roasted beets and sweet potatoes.
  • Drizzle lightly the vinaigrette.
  • Top the salad with generous amounts of goat cheese.

Vinaigrette

  • In a small bowl combine balsamic vinegar, soy sauce and crushed garlic.

Notes

I also love to serve this salad in individual bowls.  What a fabulous presentation!
You might have noticed that my vinaigrette is missing oil.  Roasting seasoned veggies with olive oil and topping them with goat cheese provides enough richness and creaminess to carry balsamic vinegar and soy sauce to their final destination.
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