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overhead photo of beets and sweets salad

Honey Ginger Sweets and Beets Salad

Sweet and spicy roasted beets and sweet potatoes tossed with crunchy kale, creamy goat cheese, sliced almonds and easy maple soy dressing.
Course Salads
Cuisine American
Keyword beets and sweet potatoes, roasted beets, salads with beets, sweet and spicy, sweet and spicy salads
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 427kcal
Author Lauren


Honey Ginger Roasted Beets and Sweet Potatoes Salad

  • 1 large sweet potato peeled and diced
  • 3 small beets peeled and diced
  • ¼ cup canola oil
  • 3 tablespoons honey
  • 1 teaspoon fresh ginger paste
  • ¼ teaspoon salt
  • 1 head tuscan kale larger stem part removed and thinly sliced
  • 4 ounces goat cheese
  • 2 tablespoons sliced almonds
  • maple soy dressing to taste

Maple Soy Dressing

  • 1 small clove garlic minced
  • 2 tablespoons pure maple syrup
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chili garlic sauce sriracha can be substituted


Honey Ginger Roasted Beets and Sweets Salad

  • Prepare the beets and sweet potatoes:  Preheat the oven to 375°F.  Line two baking sheets with aluminum foil or parchment paper OR one baking sheet creating two sections with aluminum foil (so the beets will not bleed into the sweet potatoes).  The beets and sweet potatoes should be cut into bite-sized pieces.
  • In a small bowl, whisk together the oil, honey, and ginger.  Drizzle half of the honey mixture over the beets and the remaining half over the sweet potatoes.  Mix to combine.
  • Bake at 375°F for 35 to 40 minutes until fork tender, let cool.
  • Make the dressing:  In a small bowl, combine the garlic, maple syrup, soy sauce, sesame oil and chili sauce.  Whisk to combine and set aside.
  • Prepare the salad:  On a large platter or in a large bowl, toss the sliced kale with maple soy dressing until coated, massaging it lightly into the greens.  Top with beets, sweet potatoes, crumbled goat cheese, and sliced almonds.  Serve right away or refrigerate covered up to 24 hours.


Calories: 427kcal | Carbohydrates: 40g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 525mg | Potassium: 494mg | Fiber: 4g | Sugar: 26g | Vitamin A: 8354IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 2mg