Sweet Potato and Golden Beet Salad

Fall in love with this Sweet Potato and Golden Beet Salad.

The Sweet Potato and Golden Beet Salad is a dish that the whole family will enjoy. Golden beets and sweet potatoes join forces in a salad full of flavor & nutrition!

Let’s face it, most salads are green. If you are ready to mix it up then you should know that sweet potatoes are great for more than just pie.  We know that sweet potatoes are filled with nutrients (Vitamin, B6, Vitamin C and Vitamin D)! They also contain Iron, Magnesium and Potassium. You can learn all about Sweet Potatoes from our Ask The Produce Expert series featuring Sweet Potatoes from Wada Farms. We feel strongly that sweet potatoes make a powerful base for any salad!

So, how about in a salad with golden beets? Whoa! Not to be outshined, the golden beet is heart-healthy and known to lower blood pressure just like red beets. What’s the difference between the red beet and the golden one? Not much really. Both are nutrient powerhouses. Golden beets are sweeter in taste, and less earthy in flavor. 


The combination of sweet potatoes and golden beets will give your taste buds a flavor profile like never before. Sweet potatoes and golden beets play nicely together and the apple cider vinaigrette dressing makes it complete.  The gold and orange colors brighten up any picnic table or summer BBQ. It also blends in well with Fall colors. This salad works perfect as a side dish or a quick snack. And you can enjoy it year-round!

Sweet Potato and Golden Beet Salad

The Sweet Potato and Golden Beet Salad is a dish that the whole family will enjoy. Golden beets and sweet potatoes join forces in a salad full of flavor & nutrition!
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: sweet potato and golden beet salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 284kcal


  • 3 Golden Beets
  • 2 Sweet Potatoes
  • 1/4 cup Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Honey
  • 2 tbsp Water
  • 1 tsp  Cilantro optional
  • 1 tsp Sunflower Seeds optional
  • Pinch Salt & Pepper to taste


  • Use your vegetable peeler to remove the outer layers from both the beets and potatoes.
  • Cut your vegetables into cubes.
  • Bring a large pot of water to boil and add the beets and the potatoes. Remove and drain when both are tender (6-8 minutes).
  • In a small bowl, add olive oil, apple cider vinegar, honey, water and S/P. Whisk well.
  • Once the beets and potatoes are cool, pour Apple Cider Vinaigrette Dressing over and coat well.
  • Garish with sunflower seeds and cilantro for a bit of crunch and a flavorful burst of color.


Calories: 284kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 112mg | Potassium: 600mg | Fiber: 5g | Sugar: 18g | Vitamin A: 16054IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg

Related: Roasted Sweet Potato and Beet Salad

Have fun making this salad, and let us know how you did. Share your photos and tag us on Instagram @theproducemoms!

To learn more about our plant-based editor, LA Dunn, visit her website at blackgirlseat.com.

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Author: LA Dunn

LA Dunn is a plant-based advocate who enjoys encouraging more people to add more plants to their plate. Black Girls Eat was created to build a community for those who want to go from plant-curious to plant-focused. Connect with LA at blackgirlseat.com.

View all posts by LA Dunn

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