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

Scale

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)

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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.