If you’re craving a salad that bursts with vibrant color and a symphony of flavors, you’re going to adore this Creamy Roasted Beet and Sweet Potato Salad with Feta and Walnut Dressing Recipe. It perfectly balances the earthiness of roasted beets and sweet potatoes with the tangy creaminess of a yogurt-based dressing, all topped off with salty feta and crunchy toasted walnuts. This dish is both comforting and refreshing, making it an irresistible go-to for any season, whether as a hearty lunch or a stunning side dish for dinner.
Ingredients You’ll Need
Each ingredient in this salad plays an important role, coming together to create a harmony of textures and flavors. From the natural sweetness and tender bite of roasted veggies to the creamy zesty dressing and crunchy nuts, these simple components make all the difference.
- Beets (2 medium, peeled and diced): Their rich, earthy flavor and vibrant red color are the salad’s star ingredients.
- Sweet potatoes (2 medium, peeled and diced): Add natural sweetness and a tender, comforting texture.
- Feta cheese (4 oz, crumbled): Brings a salty, tangy element that balances the sweetness perfectly.
- Baby spinach or arugula (2 cups, optional): Adds a fresh, slightly bitter contrast and lovely greenery.
- Walnuts or pecans (¼ cup, toasted, optional): Provide a satisfying crunch and nutty depth.
- Olive oil (2 tablespoons): Essential for roasting and helping veggies caramelize beautifully.
- Salt and black pepper (¼ teaspoon each for roasting): Simple seasoning that enhances every flavor.
- Greek yogurt (½ cup): The creamy base of the dressing, adding tang and richness.
- Mayonnaise (2 tablespoons): Adds smoothness and body to the dressing.
- Honey or maple syrup (1 tablespoon): A touch of sweetness to balance the tangy flavors.
- Lemon juice (1 tablespoon): Brightens the dressing with citrusy freshness.
- Dijon mustard (1 teaspoon): Gives the dressing a slight kick and complexity.
- Garlic clove (1, minced): Adds warm, aromatic depth.
- Salt and pepper (to taste for dressing): Fine-tunes the flavors of the dressing.
- Water (1–2 tablespoons, optional): To thin the dressing if needed.
How to Make Creamy Roasted Beet and Sweet Potato Salad with Feta and Walnut Dressing Recipe
Step 1: Prepare for Roasting
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or foil. This setup ensures even cooking and simple cleanup.
Step 2: Dice and Season the Veggies
Peel and cut the beets and sweet potatoes into bite-sized cubes so they roast evenly. Spread them out on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat every cube. This simple seasoning helps bring out their natural sweetness as they roast.
Step 3: Roast Until Tender and Caramelized
Place the baking sheet in the oven, roasting for 30 to 35 minutes. Stir the vegetables halfway through to promote even cooking. You’ll know they’re done when they’re tender all the way through and have those beautiful caramelized edges that pack so much flavor.
Step 4: Whisk Together the Creamy Dressing
While the vegetables roast, mix Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, and minced garlic in a bowl. Season with salt and pepper to taste. If you prefer a lighter dressing, add a tablespoon or two of water until you reach your desired consistency.
Step 5: Toast the Nuts
In a dry skillet over medium heat, toast the walnuts or pecans for about 5 minutes. Keep an eye on them—they’ll turn golden brown and release their nutty aroma when ready. Set them aside to cool before adding to the salad.
Step 6: Combine Salad Ingredients
Once your roasted beets and sweet potatoes have cooled slightly, toss them together with crumbled feta and optional greens like baby spinach or arugula in a large bowl. Drizzle the creamy dressing over everything and gently toss until every bite is coated with that luscious dressing.
Step 7: Top with Toasted Nuts and Serve
Finish your salad by sprinkling the toasted walnuts or pecans on top, adding a delightful crunch to every forkful. Serve immediately to enjoy all the textures and flavors at their best, or chill it for later—a flexible option that’s just as delicious cold.
How to Serve Creamy Roasted Beet and Sweet Potato Salad with Feta and Walnut Dressing Recipe
Garnishes
For a fresh flare, sprinkle the salad with some chopped fresh herbs like parsley or mint. A quick drizzle of extra virgin olive oil or a few shavings of parmesan can also elevate the dish. These touches add bursts of flavor and a touch of elegance that make this salad feel special.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a complete meal. It also complements a cozy grain bowl or warm flatbreads, making it perfect for casual dinners or light lunches. Because it balances sweet, savory, and tangy notes, it easily accompanies a wide variety of main dishes.
Creative Ways to Present
Try serving this salad in a large wooden bowl for a rustic, inviting feel. Alternatively, layer it in clear glass jars for picnics or lunches on the go—the colorful layers make it visually stunning. For a party, offer it as a vibrant centerpiece alongside a mezze platter to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Roasted Beet and Sweet Potato Salad with Feta and Walnut Dressing Recipe keeps well in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you want to prevent the greens from wilting and the nuts from getting soggy.
Freezing
This salad is not ideal for freezing due to the fresh greens and creamy dressing, which can separate and lose texture. However, you can freeze the roasted beets and sweet potatoes alone in freezer-safe bags for up to 1 month and freshen the salad just before serving.
Reheating
If you want warm roasted veggies, gently reheat just the sweet potatoes and beets in a skillet or oven before mixing with the fresh ingredients and dressing. Avoid microwaving the entire salad to preserve the crisp textures and creamy flavors.
FAQs
Can I use canned beets instead of fresh ones?
While canned beets can be used in a pinch, roasting fresh beets brings out a deeper, sweeter flavor and firmer texture that really makes this salad shine. If you do use canned, rinse and pat them dry before combining.
Is there a vegan version of this recipe?
You can easily make it vegan by swapping the Greek yogurt and mayonnaise for plant-based alternatives and using a vegan feta or omitting the cheese altogether. The dressing remains creamy and flavorful with these substitutions.
How can I make the dressing less thick?
If you find the creamy dressing too thick, simply whisk in 1 to 2 tablespoons of water until you reach your preferred consistency without diluting the flavor.
What nuts work best in the dressing and for topping?
Walnuts and pecans are ideal because they toast beautifully and add a rich, buttery crunch that complements the sweet and creamy elements. You could also try toasted almonds or pine nuts for a slightly different twist.
Can I make this salad ahead of time?
Yes! You can roast the vegetables and prepare the dressing a day in advance. Keep them stored separately and assemble right before serving to keep all the textures fresh and vibrant.
Final Thoughts
This Creamy Roasted Beet and Sweet Potato Salad with Feta and Walnut Dressing Recipe is a delightful blend of comforting roasted vegetables, tangy creamy dressing, and crunchy accents that you’ll want to make again and again. It’s more than just a salad; it’s an experience of flavors and textures that feels nourishing and a little special every time. I can’t wait for you to try it and make it your own!
Print
Creamy Roasted Beet and Sweet Potato Salad with Feta and Walnut Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant and nutritious dish combining the earthy sweetness of roasted beets and sweet potatoes with tangy feta cheese, a luscious Greek yogurt-based dressing, and crunchy toasted nuts. Perfect for a light lunch or a colorful side, this salad offers a satisfying blend of textures and flavors that can be served fresh or chilled.
Ingredients
Roasted Vegetables
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad Base
- 4 oz feta cheese, crumbled
- 2 cups baby spinach or arugula (optional)
- ¼ cup walnuts or pecans, toasted (optional)
Creamy Dressing
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1–2 tablespoons water to thin the dressing (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil to ensure easy cleanup and prevent sticking.
- Prepare Vegetables: Peel and dice the beets and sweet potatoes into bite-sized pieces. Spread them evenly on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well to coat all pieces uniformly.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 30-35 minutes. Stir the vegetables halfway through the cooking time to promote even caramelization and cooking, until they are tender and slightly browned.
- Make the Dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, honey (or maple syrup), lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. If the dressing is too thick, add 1-2 tablespoons of water to achieve desired consistency.
- Toast Nuts: Heat a dry skillet over medium heat and toast the walnuts or pecans for about 5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and set aside to cool.
- Assemble Salad: Once the roasted vegetables have cooled slightly, transfer them to a serving bowl. Add crumbled feta cheese and, if using, baby spinach or arugula. Drizzle the prepared creamy dressing over the salad and toss gently to combine all ingredients evenly.
- Serve: Sprinkle the toasted nuts on top of the salad and serve immediately. Alternatively, refrigerate the salad and serve chilled at a later time for a refreshing option.
Notes
- The salad can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, replace Greek yogurt and mayonnaise with plant-based alternatives and omit feta cheese.
- Feel free to substitute walnuts or pecans with other nuts like almonds or pumpkin seeds based on preference or allergies.
- If preferred, swap baby spinach or arugula with other leafy greens such as kale or mixed salad greens.
- Adjust the sweetness in the dressing by using more or less honey or maple syrup according to taste.
