Japanese sweet potato and beetroot salad is fresh, hearty, and easy to put together. It is drizzled with flavorful miso tahini dressing, topped with crushed pistachio and cilantro leaves!
Japanese sweet potato and beetroot salad is super satisfying on its own, or with any kind of dish. It is loaded with natural sweetness from the perfectly roasted Japanese sweet potato and beets. The rich and creamy miso tahini dressing is packed full of umami and roasted flavor.
All it takes is oven roasting the vegetables, arranging over salad leaves and finishing with delicious dressing and toppings.
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Ingredients for this recipe
For salad:
- Japanese sweet potato
- Beetroot
- Salt
- Onion powder
- Olive oil
- Mixed leaves
Dressing:
- Miso - Make sure to choose a gluten free type.
- Tahini paste
- Lemon juice
- Tamari soy sauce
- Water
- Pepper
Toppings:
- Shelled pistachio - crushed
- Cilantro leaves
How to make sweet potato and beetroot salad
1. Preheat. Preheat the oven to 400°F/ 204°C. Line a baking sheet pan.
2. Season. Peel and cut the sweet potato and beetroot into bite size cubes. Spread them on the baking sheet evenly. Sprinkle with salt, onion powder, and drizzle olive oil. Toss to coat.
3. Bake. Bake for 20 minutes or until they are fork tender.
4. Make dressing. While baking, make the dressing. Combine the miso, tahini, lemon juice, water, and pepper together in a bowl. Whisk well and set aside.
5. Serve. In a large bowl or plate, arrange salad leaves. Place the baked sweet potato and beets in the middle. Top with crushed pistachio, cilantro leaves, and drizzle the dressing.
Tip
Make sure the sweet potato and beetroot are cut in similar sized cubes. This helps to bake evenly!
FAQ
When in a pinch, that’s totally an option! Canned beetroot will be more watery, so make sure to drain the liquid well. I also recommend keeping the dressing thick for a better texture balance.
It will not be as sweet as Japanese sweet potato, but any kind of sweet potato works for this recipe.
Miso tahini dressing can be made up to 1 week ahead of time. Keep it refrigerated and give it a gentle shake before using.
Recipe
Japanese Sweet Potato and Beetroot Salad
Ingredients
For salad
- 1 pound Japanese sweet potato 2 x small potatoes
- ½ pound beetroot 1 x medium beetroot
- ½ teaspoon salt
- ½ teaspoon onion powder
- 2 tablespoons olive oil
- 2 cups mixed leaves packed
For dressing
- 1 tablespoon miso
- 2 tablespoons tahini paste
- 1 teaspoon lemon juice
- 1 teaspoon tamari soy sauce or more
- 3 tablespoons water or more to reach desired consistency
- Ground pepper to taste
For toppings
- 3 tablespoons crushed pistachios
- Cilantro leaves
Instructions
- Preheat the oven to 400°F/ 204°C. Line a baking sheet pan with aluminum foil.
- Peel and cut the sweet potato and beetroot into bite size cubes. Spread them on the baking sheet evenly. Sprinkle with salt, onion powder, and drizzle olive oil. Toss to coat.
- Bake for 20 minutes or until they are fork tender.
- While baking, make the dressing. Combine the miso, tahini, lemon juice, water, and pepper together in a bowl. Whisk well and set aside.
- In a large plate or bowl, arrange the salad leaves. Place the baked sweet potato and beetroot in the middle. Top with crushed pistachio, cilantro leaves, and drizzle the dressing.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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