Description
This Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant, nutrient-packed dish combining tender roasted beets and sweet potatoes with tangy feta cheese and a luscious creamy dressing. Enhanced by optional fresh greens and toasted nuts, this salad offers a delightful balance of sweet, savory, and creamy flavors perfect for a healthy lunch or side.
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
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 (optional)
Salad Assembly
- 4 oz feta cheese, crumbled
- 2 cups baby spinach or arugula (optional)
- ¼ cup walnuts or pecans, toasted (optional)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or foil for easy cleanup and to prevent sticking.
- Prepare Vegetables: Peel and dice the beets and sweet potatoes into bite-sized pieces. Spread them evenly on the baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss everything well to coat the vegetables evenly.
- Roast Vegetables: Place the baking sheet in the oven and roast for 30-35 minutes. Stir the vegetables halfway through cooking to ensure they brown evenly and become tender and slightly caramelized.
- Make Creamy Dressing: While vegetables roast, whisk together Greek yogurt, mayonnaise, honey (or maple syrup), lemon juice, Dijon mustard, and minced garlic in a bowl. Season with salt and pepper to taste. If needed, thin the dressing by adding 1-2 tablespoons of water until desired consistency is reached.
- Toast Nuts: Heat a dry skillet over medium heat and toast walnuts or pecans for about 5 minutes, stirring frequently until they become golden and fragrant. Remove from heat and let cool.
- Assemble Salad: When roasted vegetables have cooled slightly, combine them with crumbled feta and optional baby spinach or arugula in a large bowl. Drizzle the creamy dressing over and gently toss to blend all flavors together.
- Serve: Top the salad with the toasted nuts for added crunch. Serve immediately for the best flavor, or refrigerate and serve chilled later.
Notes
- For a vegan version, substitute Greek yogurt and mayonnaise with plant-based alternatives and omit feta cheese.
- Roasting time may vary depending on oven types and vegetable size; check tenderness with a fork.
- Use maple syrup instead of honey to keep the dish vegan-friendly.
- To make it nut-free, simply omit the walnuts or pecans.
- Adding fresh herbs like parsley or dill can enhance the salad’s freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
