By Mary | Pur & Simple Recipes
There’s something quietly powerful about a salad that doesn’t need to shout. A salad that leans into deep color, natural sweetness, and earthy flavor—and still manages to leave you feeling nourished and full. That’s exactly what a sweet potato beet kale salad does.
It’s not flashy. It’s not the latest trend. But when made well, this vibrant, nutrient-packed dish delivers everything you want from a salad—texture, balance, flavor, and fuel. And the best part? It comes together in three simple steps.
Whether you’re meal prepping for the week, serving it warm as a side dish, or tossing it together for a lazy lunch, this salad offers flexibility with purpose. Let’s break it down.
Step 1: Roast Your Roots to Build the Base
The foundation of a sweet potato beet kale salad lies in its roots—literally. Roasted sweet potatoes and beets are what give this salad its richness, natural sweetness, and grounding earthiness. These same earthy-sweet flavors work beautifully in drinks too—like our vibrant Beet Carrot Spinach Smoothie.
Sweet potatoes roast beautifully with a little olive oil and salt. They caramelize around the edges and become irresistibly tender on the inside. Beets, with their earthy tone and deep red hue, balance that sweetness with a grounded, almost mineral quality.
Here’s a tip: roasting the beets and sweet potatoes together on the same sheet pan saves time and infuses the kitchen with a cozy aroma that smells like you’ve been cooking for hours—even if you haven’t.
This is the part of the process that feels meditative. Chopping, seasoning, roasting. It’s hands-on without being hard. While everything roasts, you’ve got a moment to breathe, prep the kale, or sip a tea. That’s the kind of energy this salad invites into your kitchen.
Step 2: Massage the Kale Like You Mean It
Kale is having its moment, sure—but the truth is, raw kale in a salad only shines if it’s been shown a little love. That’s where the massage comes in.
Massaging kale softens its texture, mellows its bitterness, and allows it to absorb whatever dressing or seasoning you choose to use. Just drizzle with a bit of olive oil, add a pinch of salt, and rub the leaves between your fingers until they darken and shrink slightly.
It only takes two minutes, but it makes a massive difference. The kale goes from tough and fibrous to tender and almost silky. And when it mingles with the roasted sweet potatoes and beets, the contrast in textures is a delight.
This step is what takes your beet sweet potato kale salad from something you eat because it’s healthy, to something you genuinely crave.
Sweet Potato Beet Kale Salad
Equipment
- Oven
- Baking Tray
- Mixing Bowls
Ingredients
Salad Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 medium beets peeled and cubed
- 1 tbsp olive oil divided
- 4 cups kale stems removed, chopped
- 1/4 cup pumpkin seeds or sunflower seeds
- 1/4 cup crumbled feta cheese optional
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp maple syrup
- 1/2 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cubed sweet potatoes and beets with 1/2 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25 minutes, flipping halfway.
- While veggies roast, place chopped kale in a large bowl. Drizzle with remaining olive oil and massage until tender.
- In a small bowl, whisk together dressing ingredients: olive oil, lemon juice, maple syrup, Dijon mustard, salt and pepper.
- Add roasted sweet potato and beets to kale, along with pumpkin seeds and feta (if using). Pour dressing over salad and toss to combine.
Notes
Step 3: Finish Strong with Crunch and Balance
This is where your creativity can shine. The final step is about adding the right finishing touches to balance the softness of the roasted vegetables and the richness of the kale.
A few of my favorite pairings:
- Crunchy roasted pumpkin seeds or walnuts
- Tangy crumbled goat cheese or feta
- A sprinkle of dried cranberries or pomegranate seeds
- A quick homemade vinaigrette with lemon juice, mustard, or maple syrup
The contrast of textures—creamy, crisp, chewy—makes this kale sweet potato beet salad dynamic and satisfying. Every bite is a little different, which keeps you coming back for more.
If you’re meal prepping, store the salad components separately and assemble just before serving to keep everything fresh and vibrant.
Why It Works (and Why It’s Worth Making)
A sweet potato beet kale salad is more than a pretty plate of vegetables. It’s deeply satisfying, naturally sweet, packed with fiber, and loaded with plant-based nutrients that leave you energized, not sluggish.
It’s the kind of meal that feels seasonal yet timeless, rustic but still elegant. It tastes great warm or cold, which means it adapts beautifully to your routine—whether you’re serving it as a dinner side or bringing it for a weekday lunch.
And maybe most importantly? It’s a salad that feels grounding. The kind you can actually chew into. It’s bold. It’s real. And it reminds you that “healthy” food can still be deeply comforting—even alongside something heartier like our Creamy Ricotta Beef Stuffed Pasta Shells.
When to Make It
This salad doesn’t chase trends or seasons. It works all year long. For a cozy pairing on colder days, this salad sits beautifully next to a warm bowl of Creamy Green Chili Chicken Enchilada Soup.
- Fall & Winter: Add toasted pecans and a balsamic glaze.
- Spring: Use baby kale and add fresh herbs like dill or chives.
- Summer: Swap roasted for grilled sweet potatoes and beets, and top with juicy citrus slices.
The versatility means you can keep it in rotation without it ever feeling stale.
Pair It With…
This salad is a great standalone lunch, but it also pairs well with:
- A cozy bowl of soup on cooler days
- Grilled chicken or salmon for extra protein
- A rustic slice of sourdough or cornbread
- A light sparkling drink, chilled herbal tea, or a refreshing Avocado Honeydew Smoothie makes a perfect complement to this earthy salad.
It also makes a colorful addition to a potluck or dinner table—especially when you want something vibrant but hearty.
FAQs – Sweet Potato Beet Kale Salad
Does beetroot go with sweet potatoes?
Absolutely! Beetroot and sweet potatoes make a flavorful and colorful pairing. Their earthy and sweet tones complement each other beautifully—especially when roasted. Together, they create the perfect base for a roasted vegetable salad that feels hearty and satisfying without being heavy.
What does sweet potato kale do for you?
Sweet potatoes and kale are both loaded with vitamins, fiber, and antioxidants. When combined, they support immune health, digestion, and sustained energy. It’s why dishes like a kale sweet potato beet salad are considered a go-to nutrient-rich salad option for those looking to eat well without sacrificing taste.
How do you make kale beet salad?
A great kale beet salad starts with roasted or steamed beets, massaged kale to soften the greens, and a few flavorful toppings like nuts or cheese. When you add roasted sweet potato to the mix, you’re essentially creating a beet sweet potato kale salad, which adds more texture, flavor, and color to every bite—an ideal healthy salad recipe that’s both satisfying and easy to make.
What pairs well with beet salad?
Beet salad pairs beautifully with tangy cheeses like goat or feta, toasted nuts, citrus segments, and grains like quinoa. When combined with kale and sweet potatoes, it evolves into a more filling, balanced dish—perfect as a side or light main. Think of it as a kale sweet potato beet salad that plays well with both light proteins and cozy soups.
Final Thought
You don’t need 10 ingredients or a complicated technique to make something delicious. Sometimes it’s as simple as roasting a few vegetables, massaging a leafy green, and finishing with a crunch.
A good sweet potato beet kale salad gives you something that feels like more than just a bowl of greens. It offers color, nourishment, comfort, and flavor—everything a good meal should be.
So next time you’re staring into your fridge, wondering what to do with that bundle of kale or those extra beets, remember this: With three easy steps, you’ve already got something special. And if you’re craving something sweet after, our Banana Collagen Smoothie is a light and protein-rich finish.
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