If you’re in the mood for a salad that’s colourful, hearty, and packed with plant-based goodness, my Sweets and Beets Salad is the answer! This vegan delight brings together roasted beets with their natural sweetness, crispy chickpeas for a protein boost, and a smokey tahini dressing that ties it all together. Whether you’re looking for a nourishing meal or a side that impresses, this salad ticks all the boxes. It’s perfect for any time of year, loaded with flavour, and completely free of gluten and dairy.
Can I make the salad ahead of time?
Yes! You can roast the beets and make the crispy chickpeas in advance. Just store them separately and toss everything together with the dressing before serving. Just note, that I usually allow the roasted beetroots to cool down anyway so they don’t wilt the rocket and spinach leaves.
Should I peel the beets before roasting?
I prefer to peel the beetroots but you don’t need to peel beets before roasting. Simply scrub them clean, roast with the skins on, and peel them once they’re cool enough to handle. The skins will slip off easily after roasting.
Can I use different types of sweet potato in this salad recipe?
Yes, you can use different types of sweet potatoes in the Sweets and Beets Salad! Whether it’s orange, purple, or white-fleshed sweet potatoes, they will all work beautifully in the recipe. Each variety has a slightly different flavour and texture – orange sweet potatoes are sweeter and creamier, while purple and white varieties tend to be a bit drier and starchier. Mixing different types can add both visual appeal and unique flavour contrasts to your salad!
More salads like this:
Beetroot, Rocket and Hazelnut Salad
Cucumber and Crispy Chickpea Salad
Chickpea, Radish and Cucumber Salad
Sweets and Beets Salad
Course: Salads, SidesDifficulty: Easy4
servings15
minutes15
minutes30
minutesWhether served as a side salad or main dish, this vibrant and earthy Sweets and Beets Salad is a nourishing blend of roasted veggies, crispy chickpeas, and a smokey tahini dressing that will leave you feeling satisfied and energised.
Ingredients
2 Large Beetroots
1 Large Sweet Potato
2 cups Rocket and Spinach
1 tbsp Cranberries
1/4 cup Pepitas
1/4 cup Walnuts
1/2 Red Onion
3/4 cup Chickpeas, rinsed and dried
1 tbsp Olive Oil
2 tsp Salt
1/2 tsp Smoked Paprika
- Smokey Tahini Dressing
1/4 cup Tahini
1 tbsp Lemon Juice
1/2 tsp Smoked Paprika
1/2 tsp Cumin
1 Garlic Clove, minced
1/2 tsp Maple Syrup
2 tbsp Water (adjust for consistency)
1/4 tsp Salt
Directions
- Pre-heat oven to 180 degrees celsius. Line a baking tray with baking paper and place on chopped beetroots and sweet potato. Sprinkle over half of the salt and half of the olive oil. Roast for 15 minutes or so, depending on the size of your vegetables.
- In the meantime, whisk together the dressing ingredients until combined. Set aside. Rinse, drain and dry chickpeas. Add into air fryer with the other half of the olive oil, salt and smoked paprika. Allow to crisp up for 10 minutes on 180-200 degrees celsius.
- Roughly chop the walnuts and thinly slice the onion. Once the roasted vegetables are done, you can set aside to cool slightly before assembling your salad.
- Assemble your salad and pour over dressing. Enjoy!
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