Mediterranean Beetroot & Sweet Potato Citrus Salad

By Muhammad Faizan

Mediterranean Beetroot & Sweet Potato Citrus Salad

A vibrant, nutrient-packed salad bursting with sweet, earthy, tangy, and savory flavors.

This salad combines roasted sweet potatoes, tender beetroot, zesty citrus dressing, creamy feta, and fresh herbs for a colorful Mediterranean-style dish perfect for lunch, gatherings, or meal prep.

FULL RECIPE

Ingredients

Salad Base

  • 2 medium beetroots, cooked and cubed or thinly sliced

  • 2 cups roasted sweet potato cubes

  • ½ cup green olives, sliced

  • 1 small red onion, thinly sliced

  • ⅓ cup crumbled feta cheese

  • ¼ cup fresh parsley, chopped

Citrus Herb Dressing

  • 3 tbsp extra virgin olive oil

  • 1 tbsp lemon juice (freshly squeezed)

  • 1 tbsp orange juice

  • 1 tsp lemon zest

  • 1 garlic clove, finely minced

  • 1 tsp honey or maple syrup

  • ½ tsp dijon mustard

  • Salt & black pepper to taste

Instructions

1. Roast the Sweet Potatoes

  • Preheat oven to 200°C (400°F).

  • Toss sweet potato cubes with olive oil, salt, and pepper.

  • Spread evenly on a baking sheet and roast 25–30 minutes, until tender and lightly caramelized.

2. Prepare the Beetroot

  • If using raw beets, boil or roast until soft, then peel and cube.

  • If using pre-cooked beets, simply dice.

3. Make the Citrus Dressing

Whisk together:

  • Olive oil

  • Lemon and orange juice

  • Lemon zest

  • Garlic

  • Honey

  • Dijon mustard

  • Salt & pepper

4. Assemble the Salad

In a large serving platter:

  • Add beetroot, roasted sweet potatoes, red onions.

  • Add green olives and parsley.

  • Drizzle generously with the citrus dressing.

  • Top with crumbled feta.

5. Serve

Enjoy immediately, or refrigerate for 1 hour for enhanced flavor.

Servings

Serves: 4 people
Great as a main salad or a side dish.

Nutritional Information (per serving – approx.)

  • Calories: 260–300

  • Protein: 6–8g

  • Carbohydrates: 32–36g

  • Fiber: 6–7g

  • Fat: 12–15g

  • Vitamin C: ~55% DV

  • Vitamin A: 300% DV

  • Iron: 8% DV

(Values vary depending on portion size and amount of feta/dressing.)

Health Benefits

✔ Rich in antioxidants

Beetroot and sweet potato contain anthocyanins, betalains, and carotenoids that reduce inflammation.

✔ Heart-healthy fats

Olive oil supports cardiovascular health.

✔ High fiber

Improves digestion and supports gut health.

✔ Boosts immunity

Citrus juice and parsley provide strong vitamin C content.

✔ Great for energy

Natural carbs + healthy fats = sustained energy.

✔ Supports eye health

Sweet potato is loaded with beta-carotene (Vitamin A).

Recipe Notes

  • This salad can be served warm or chilled.

  • Roasting the beetroot intensifies sweetness—try roasting instead of boiling.

  • Feta can be replaced with goat cheese or omitted for a vegan option.

  • Add nuts (walnuts, almonds, pistachios) for extra crunch.

Tips

  • Uniform chopping ensures even roasting.

  • If serving later, add dressing just before eating to maintain texture.

  • Pickled onions can add an extra tangy touch.

  • Try adding orange segments for more citrus brightness.

Q & A

Q: Can I make this salad ahead of time?

A: Yes! Assemble all ingredients except dressing and feta. Add both right before serving.

Q: Can I make it vegan?

A: Absolutely—omit the feta or use vegan feta.

Q: Can I use canned beetroot?

A: Yes, as long as it’s unsweetened. Fresh roasted beets give the best flavor.

Q: How do I store leftovers?

A: Refrigerate in an airtight container for up to 2 days.

Q: Can I add protein?

A: Grilled chicken, chickpeas, quinoa, or tofu pair well.

Leave a Comment