You'll love this easy Roasted Beetroot Sweet Potato Salad with couscous, walnuts, goat's cheese and a tangy maple dijon dressing. It's quick, simple, and full of great taste.
This Roasted Beetroot Sweet Potato Salad with Couscous recipe is hearty and the perfect combination of earthy roasted vegetables, creamy goat's cheese, crunchy walnut, and fluffy couscous. Plus, it has a tangy Maple Dijon dressing that ties everything together.
The roasted sweet potatoes and beets are tender and caramelized with a touch of thyme.
And don’t even get me started on the couscous—it’s light, fluffy, and a perfect vehicle for all that goodness.
Topping it all off with creamy goat cheese, crunchy walnuts (or pecans), and a sprinkle of fresh parsley takes it to the next level.
What I love about this dish is how easy it is to make, yet it feels so satisfying. It's one of those recipes that you can throw together and have on the table in under an hour, perfect for a weeknight meal or meal prep for the week ahead. I love it cold the next day, just as much as I love it warm freshly put together.
In terms of flavor, this dish is a balance of sweetness from the roasted vegetables, a slight tang from the dressing, and a creamy richness from the goat cheese.
The nuts bring a lovely crunch, and the parsley adds a fresh touch. It’s one of those meals that leaves you feeling full without being heavy. It's great for both a light dinner or a hearty lunch.
Love hearty salads like I do? Be sure to also try Roasted Vegetable Quinoa Salad, Caper Potato Salad, Caprese Pasta Salad or Tomato Onion Salad!
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Why You'll Love This Recipe
- Quick and Easy – Under an hour to make, perfect for a weeknight meal or a weekend lunch.
- Healthy – Packed with veggies, whole grains, and healthy fats.
- Flexible – Add protein like tofu, or swap in other grains like quinoa or rice.
- Flavorful – A balance of sweetness from the roasted veggies, creaminess from the goat cheese, and tanginess from the Maple Dijon dressing.
- Great for Meal Prep – Makes a satisfying lunch or dinner that you can enjoy throughout the week.
Ingredients
- Sweet potatoes – earthy, slightly sweet, and creamy when roasted. These are the heart of the dish.
- Beets – their earthy flavor deepens when roasted, adding a rich contrast to the sweet potatoes.
- Red onion – adds sweetness and mild sharpness after roasting, complementing the vegetables.
- Olive oil – used to toss the veggies for roasting, and also in the dressing for richness.
- Dried thyme – brings a warm, savory note to the dish.
- Salt & pepper – essential for seasoning.
- Couscous – a light, fluffy grain that acts as a neutral base, soaking up all the flavors.
- Vegetable stock cube (optional) – for added depth of flavor when cooking the couscous.
- Goat cheese – creamy and tangy, it adds a lovely richness to the dish.
- Maple syrup – the sweetness in the dressing balances the tanginess of the Dijon mustard.
- Dijon mustard – sharp and slightly spicy, balancing the sweetness of the maple syrup in the dressing.
- Apple cider vinegar – adds tang and cuts through the richness of the dressing.
- Walnuts or pecans – adds crunch and a nutty flavor.
- Fresh parsley – brightens up the dish with freshness and a pop of color.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400°F (200°C).
Toss the cubed sweet potatoes and beets with olive oil, thyme, salt and pepper. Spread them out in a single layer on a baking sheet and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring 1 ¼ cups of water (optionally add a vegetable stock cube, for more flavor) to a boil.
Stir in the couscous and a pinch of salt. Cover the pot, remove from heat, and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork to separate the grains.
For the dressing, whisk together all the ingredients until smooth and well combined.
Add the roasted vegetables and couscous to a serving dish, or individual bowls.
Top with the crumbled goat cheese, chopped parsley, and walnuts (or pecans).
Drizzle the dressing over the top.
Serving Suggestions
- Serve with a side of greens, like arugula or spinach. Try Sauteed Rainbow Chard or Buttered Sautéed Leeks.
- Add to a wrap for a tasty lunch.
- Enjoy as a vegetarian main for a light dinner. Find Vegetarian Recipes.
- Use as a filling for pita bread or a grain bowl.
- Pair with a light white wine like Sauvignon Blanc.
- Serve as part of a larger Mediterranean-themed meal.
Variations
- Add Protein – Boiled eggs or tofu can be added for extra protein.
- Use Quinoa – Swap couscous for quinoa for a more protein-packed base.
- Switch the Cheese – Use feta, blue cheese, or even ricotta for different flavor profiles.
- Add Roasted Carrots – Throw in some roasted carrots for more color and sweetness.
- Add Dried Fruit – Cranberries or raisins can add a burst of sweetness.
- Spicy Kick – Add a pinch of cayenne pepper to the dressing for some heat.
- Add Avocado – Top with sliced avocado for a creamy texture.
- Use Different Nuts – Try almonds or hazelnuts in place of walnuts or pecans.
- Lemon Zest – Add lemon zest to the dressing for a fresh citrusy note.
- Chickpeas – For extra crunch and protein, sprinkle roasted chickpeas on top.
Storage
- Storage: This dish stores well in the fridge for up to 3 days.
- Make-Ahead: You can prepare the roasted vegetables and couscous in advance and store them in the fridge. When you’re ready to serve, just warm them up and drizzle with the dressing, or serve cold - it's still delicious.
Couscous Salads
Top tips
- Don’t Overcrowd the Roasting Pan – Give the vegetables enough space to caramelize and get crispy.
- Use a Fork to Fluff the Couscous – This helps separate the grains and prevents it from getting clumpy.
- Taste Before Serving – Always taste your dressing and adjust the seasoning if needed.
- Use a High-Quality Olive Oil – It makes a big difference in both the dressing and the roasted vegetables.
- Use Fresh Parsley – It brightens the whole dish, so don’t skip it!
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📖 Recipe
Roasted Sweet Potato, Beets and Couscous
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 medium beets peeled and cubed
- 1 red onion peeled and cut into wedges
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 cup couscous 180g
- 1 vegetable stock cube optional
For the Maple Dijon Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive oil
To serve
- ⅓ cup goat cheese crumbled
- ¼ cup chopped walnuts or pecans for crunch
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes, beets, and onion with olive oil, thyme, salt and pepper. Spread them out in a single layer on a baking sheet and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring 1 + ¼ cups of water (optionally add a vegetable stock cube, for more flavor) to a boil.
- Stir in the couscous and a pinch of salt. Cover the pot, remove from heat, and let it sit for 5 minutes.
- After 5 minutes, fluff the couscous with a fork to separate the grains.
- For the dressing, whisk together all the ingredients until smooth and well combined.
- Add the roasted vegetables and couscous to a serving dish, or individual bowls.
- Top with the crumbled goat cheese, chopped parsley, and walnuts (or pecans).
- Drizzle the dressing over the top.
- Serve warm or cold.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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