Go Back
+ servings
Roasted Sweet Potato and Beet Salad with Siracha Dressing
Print Recipe Add to Collection
5 from 3 votes

Roasted Sweet Potato Salad with Beets and Siracha Dressing

A little sweet and a little spicy this colorful roasted sweet potato salad with Siracha dressing is a delicious, nutritious and easy!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Salad
Cuisine: American
Servings: 2 servings
Calories: 373kcal


  • 1 Melissas Organic Beet
  • 1 Melissas Organic Sweet Potato
  • 3 Tbsp. extra virgin olive oil divided use
  • 1 Melissas Organic Orange juiced
  • 2 tsp. honey
  • 2 Tsp. Siracha sauce
  • ¼ cup fresh goat cheese crumbled
  • ¼ cup fresh cilantro
  • salt and pepper to taste


  • Pre heat the oven to 400 degrees. Cut the stems from the beets and wrap in aluminum foil and place on a sheet pan. Roast the beets in the oven for approximately 40 - 50 minutes or until the beets are tender when pierced with a knife. Cool.. When cool, peel and cut into slices.
  • Spray a sheet pan lightly with cooking spray. Peel the sweet potato and cut into 1 inch chunks. Place on the sheet pan and toss with 1 Tbsp. extra virgin olive oil. Roast the sweet potatoes for 15 minutes or until tender and lightly caramelized. Remove from the oven and set aside.
  • In a small bowl combine the orange juice siracha sauce and honey. Whisk to combine. Drizzle in the olive oil and  season with salt and pepper. Divide the beets and sweet potatoes between 2 salad plates. Drizzle with the siracha dressing and season with salt and pepper. Garnish with the goat cheese and cilantro. Serve


  • The beet and sweet potato can be roasted 1 day ahead. For the best flavor, make the dressing shortly before serving.


Calories: 373kcal | Carbohydrates: 24g | Protein: 7g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 304mg | Potassium: 412mg | Fiber: 3g | Sugar: 12g | Vitamin A: 9710IU | Vitamin C: 22.8mg | Calcium: 66mg | Iron: 1.4mg