Roasted Spinach, Sweet Potato and Beet Salad

Roasted Spinach, Sweet Potato and Beet Salad

Wonderful especially as a fall or winter salad.


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 45 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe


  • 1 sweet potato, unpeeled, cut into wedges
  • 3 beets, unpeeled, cut into wedges
  • 1 1/3 Tbsp butter (0.7 oz), melted
  • 1 Tbsp brown sugar (unpacked)
  • 1 cup low-fat plain yogurt
  • 1/2 cup orange juice
  • 2 tsp finely grated orange peel
  • 1 clove garlic, crushed
  • 17 1/2 oz baby spinach leaves
  • 3 1/2 oz green beans, blanched
  • 2 Tbsp toasted pistachio nuts, chopped
  • 1 pinch of black pepper, or to taste


Preheat oven to 400°F.

Place sweet potato and beets in baking dish, drizzle over the butter and sprinkle with sugar. Bake for 45 minutes, turning occasionally.

Combine yogurt, orange juice, orange peel, and garlic.

Arrange the spinach, beans, roasted potatoes, and roasted beets on serving plates. Drizzle over the dressing and sprinkle with pistachio nuts and black pepper.

Nutritional Info (per serving)

CALORIES 142 cals
Kilojoules 592 kJ
Fat 5.1 g
Saturated Fat 2.3 g
Cholesterol 10 mg
Sodium 159 mg
Carbohydrates 20.1 g
Fiber 4.6 g
Total Sugars 10.5 g
Protein 6.6 g
Calcium 185.0 mg
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