Harvest Salad with Sweet Potatoes
and beets / hard-boiled eggs
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.
- 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
- Tahini - 1 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- 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)
- 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)
- 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)
- Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together tahini, vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Avocados - Chop avocados.
- Heat oven to 400F / 204C.
- Toss sweet potatoes with cooking oil. Spread out onto a sheet pan and roast until tender, 25 to 35 minutes.
- Roll eggs against a hard, flat surface to break up shells and then peel. Slice into wedges.
- 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!
Made in mason jars for lunch all week!1 Helpful
I was expecting to love this but found it really blah. It also took a lot of effort.0 Helpful
Beets were more work than I expected but delicious, no complaints from the partner. The whole bowl was excellent, I think farro could be a fun swap. Sauce was so good!0 Helpful
Ii liked this, but the rest of my family didn’t like as much.0 Helpful
I really liked this dish! It was nice, light, and fresh and had a great mix of colors and textures. I subbed radishes for the beets because I had some I needed to use up. Otherwise, I followed to a T. I'm looking forward to having it for lunch all week.0 Helpful
I should have known better and done this step myself - but there is no salt in this dish, especially if you cook quinoa in water rather than broth. It's fine. Bland, but fine. Salt would have helped, but I think at least one ingredient needed to be fired up a bit to make this more interesting.0 Helpful
Our favorite0 Helpful