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Harvest Salad with Sweet Potatoes
and beets / hard-boiled eggs

Active: 40 Total: 60
We're keeping things fresh with this meal that feels like a transition to fall. If the weather is still warm, you can make everything ahead and serve it room temperature or slightly chilled.
Smarts: If prepping right before cooking, be sure to get the beets roasting before continuing with your prep. You can add the sweet potatoes to the oven when the beets are about halfway finished.


Harvest Bowl with Sweet Potatoes and Chickpeas:
  • Beets - 1 lb
  • Foil - for roasting
  • Eggs - 4
  • Sweet potatoes - 1 lb , cubed
  • Avocados - 1 , chopped
  • Oil, cooking - 1 Tbsp
  • Baby arugula - 8 oz
  • Sunflower seeds - 1/4 cup
Creamy Balsamic Vinaigrette:
  • Tahini - 1 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp


  1. Roast beets - Heat oven to 400F / 204C. Scrub and trim ends off beets. Place beets into a baking dish and fill with about 1/2” / 1.3 cm of water. Cover with foil and roast for 45 to 60 minutes, depending on size of beets. (Can be done up to 5 days ahead)
  2. Boil eggs - Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. (Can be done up to 5 days ahead)
  3. Peel and cube beets - When beets have cooled completely, peel off skins with a spoon and chop into bite-sized pieces. Store in their own container (they will turn everything they touch purple). (Can be done up to 5 days ahead)
  4. Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
  5. Make vinaigrette - Whisk together tahini, vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
  6. Avocados - Chop avocados.

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  1. Heat oven to 400F / 204C.
  2. Toss sweet potatoes with cooking oil. Spread out onto a sheet pan and roast until tender, 25 to 35 minutes.
  3. Roll eggs against a hard, flat surface to break up shells and then peel. Slice into wedges.
  4. Assemble salads with a bed of arugula. Top with roasted sweet potatoes, beets, avocados, eggs, and sunflower seeds. Drizzle vinaigrette on top. (You can also just set out all of the ingredients and let everyone assemble their salads at the table.) Enjoy!



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