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Salads • American

Honey Ginger Sweets and Beets Salad Recipe

Sweet and spicy roasted beets and sweet potatoes tossed with crunchy kale, creamy goat cheese, sliced almonds and easy maple soy dressing.

4.5 from 138 votes
60 mins
Total Time
4
servings
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Honey Ginger Sweets and Beets Salad

How to Make the Best Honey Ginger Sweets and Beets Salad

This honey ginger sweets and beets salad is a celebration of sweet, spicy, and savory flavors all on one plate. Roasted beets and sweet potatoes bring natural sweetness and a beautiful jewel-tone color, while the ginger and honey add a warming spice that keeps things interesting.

The combination of creamy goat cheese, nutty almonds, and hearty kale makes this salad substantial enough to serve as a main course, yet light and refreshing enough for a side dish. The maple soy dressing ties everything together with a perfect balance of sweet, salty, and sesame notes that complement the roasted vegetables beautifully.

This is the kind of salad that looks like you spent hours preparing it, but comes together in just 60 minutes from start to finish. It’s perfect for meal prep, special occasions, or any time you want to serve something that’s both impressive and delicious.

Honey Ginger Sweets and Beets Salad

Honey Ginger Sweets and Beets Salad

Sweet and spicy roasted beets and sweet potatoes tossed with crunchy kale, creamy goat cheese, sliced almonds and easy maple soy dressing.

4.5 from 138 votes
CourseSalads
CuisineAmerican
Keywordbeets and sweet potatoes, roasted beets, salads with beets, sweet and spicy, sweet and spicy salads
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings4 servings
Calories427kcal
AuthorAlex Raeburn
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Ingredients

Roasted Vegetables

Salad

Maple Soy Dressing

Instructions

Roast Vegetables

  1. Preheat oven to 400°F.
  2. In a large bowl, combine diced sweet potato and beets. Drizzle with canola oil, honey, ginger paste, and salt. Toss until evenly coated.
  3. Spread on a baking sheet and roast for 40 minutes, stirring halfway through, until vegetables are caramelized and tender.

Make Dressing

  1. In a small bowl or jar, whisk together minced garlic, maple syrup, soy sauce, sesame oil, and chili garlic sauce.
  2. Set aside until ready to serve.

Assemble Salad

  1. Place sliced kale in a large serving bowl.
  2. Add the roasted vegetables to the kale.
  3. Top with crumbled goat cheese and sliced almonds.
  4. Drizzle with maple soy dressing and toss gently to combine. Serve immediately.

Notes

  • For extra crunch, toast the almonds lightly in a dry skillet before adding to the salad.
  • The dressing can be made ahead and stored in the refrigerator for up to 3 days.
  • You can prepare the vegetables for roasting up to 4 hours in advance—just store them covered in the refrigerator until ready to roast.
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