Sweet Potato and Beet Shrimp Salad

sweet potato beet shrimp salad feta blue napkin

A deliciously light but hearty salad with antioxidant rich root vegetables, pan seared shrimp, and feta cheese dressed with honey dijon! YUM!


  • Canola or olive oil spray
  • 23 small golden beets
  • 1 large sweet potato
  • 1 tbsp olive oil
  • 1 1/2 lb raw shrimp, peeled and deveined
  • 8 cups baby butter lettuce or mixed greens
  • 1/2 cup feta cheese
  • Honey Dijon dressing


  1. Preheat your oven to 350. Scrub and peel your beets. Slice in half lengthwise, and then thinly slice your beets into half rounds. Follow the same process for your sweet potatoes. Bake on parchment or foil lined baking sheet coated in cooking spray for 20-30 minutes, checking often. For more even cooking, flip them over halfway through.
  2. In a saute pan, heat olive oil over medium heat. Season shrimp with salt and pepper. Add to pan and cook until pink and opaque.
  3. To assemble salads, evenly distribute greens and top with roasted vegetables, shrimp, and feta. Drizzle with honey dijon dressing and devour!