As much as I love the bright flavors of summer meals, I’m already salivating for the deeper, nuttier tastes that signify the arrival of autumn. This salad is my attempt at a compromise: it mimics a classic potato salad in texture and portability, but the roasted beets and sweet potatoes add a caramelized sweetness more typical of cooler weather dishes, and its red and orange hues are reminiscent of turning leaves. (Don’t say you don’t see it!)

The recipe is versatile and easy to adjust to your personal preferences. Adjust the proportions of vegetables, apples, dried fruit, and nuts as you like, or leave any of them out entirely. Vary the type of apples or dried fruits you use to accent different flavors. You can bring the dish to a picnic and serve it simply as is, dress it up by serving it over peppery greens like arugula and garnishing it with fresh herbs, or make it a main dish by piling it on top of cooked grains like couscous, bulgur wheat, or farro and finishing with a dollop of yogurt.

Sweet Potato, Beet, and Apple Salad
(Serves 6-8)

1 lb. sweet potatoes (about 2 medium)
1 lb. beets (about 2 medium)
1 lb. apples (any will work, but I like crisp, sweet-tart ones like Jonathan, York, and Braeburn)
¼ cup dried fruit, chopped if necessary (raisins or dried cranberries, cherries, figs, dates, apricots, etc.)
¼ cup chopped walnuts or pecans
Generous squeeze of lemon juice
Fresh mint or other herbs if desired

Dressing
6 Tbsp. olive oil
3 Tbsp. red wine vinegar
3 Tbsp. orange juice
1 large clove garlic, crushed or finely minced
1 ½ tsp. kosher salt
½ tsp. orange zest
½ tsp. ground black pepper

1. Roast the beets and potatoes: Preheat the oven to 400 degrees F. Wash the beets and sweet potatoes but do not peel. Place the beets in a baking dish with a little water (maybe ¼ cup or so) and cover the pan tightly with foil. Place in the oven. Place the sweet potatoes in a foil-lined baking dish and drizzle them with a little olive oil, turning to coat. Place them on another rack in the oven. After 25-30 minutes, turn the potatoes over. Baking time will depend on the size of the beets and potatoes you’re using, but you’ll know they’re done when a fork pierces them easily. Small beets and potatoes might be done in 40 minutes, large ones could take up to 90 minutes. When tender, set aside to cool. This step can be done up to 3 days in advance if you keep the roasted vegetables in a sealed container in the fridge.
2. Make the dressing: Whisk together the olive oil, red wine vinegar, orange juice, garlic, salt, orange zest, and black pepper. This can also be made up to 3 days in advance if stored in a sealed container in the fridge.
3. Mix the salad: On the day you plan to serve the salad, peel the roasted beets and sweet potatoes and chop them into ½-inch chunks. Chop the apples into ½-inch chunks. (Peel if you like: I don’t.) Mix the beets, sweet potatoes, apples, dried fruit, and nuts in a large bowl and pour the dressing over them, stirring well to combine.
4. Just before serving, squeeze half a lemon over the salad. Sprinkle with fresh mint or other herbs if desired. Serve as is, or over peppery greens like arugula, or on top of cooked couscous, bulgur, farro, or other grain if you like.