Creamy Roasted Beet, Sweet Potato, and Feta Salad Recipe
This creamy roasted beet, sweet potato, and feta salad combines tender, caramelized root vegetables with tangy feta cheese and a luscious Greek yogurt-based dressing. Enhanced with optional greens and toasted nuts, this vibrant salad offers a perfect balance of earthy flavors, creamy textures, and crunchy accents, ideal for a nutritious lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 oz (120g) of feta cheese, crumbled
- 2 tbsp olive oil, for roasting
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach or arugula (optional, for added greens)
- 1/4 cup walnuts or pecans, toasted (optional, for added crunch)
For the Creamy Dressing:
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1–2 tbsp water, to thin out the dressing (if necessary)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Beets and Sweet Potatoes: Peel and dice the beets and sweet potatoes into bite-sized pieces. Place them on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss everything together to ensure even coating.
- Roast the Vegetables: Roast the beets and sweet potatoes in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized at the edges. The sweet potatoes should have a nice golden brown color, while the beets will be tender and juicy.
- Prepare the Dressing: While the vegetables are roasting, prepare the creamy dressing. In a small bowl, whisk together the 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 reach your desired consistency.
- Toast the Nuts (Optional): If you’re adding walnuts or pecans for some crunch, toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
- Assemble the Salad: Once the beets and sweet potatoes are done roasting, let them cool slightly. In a large serving bowl, combine the roasted vegetables, crumbled feta cheese, and (if using) spinach or arugula. Drizzle the creamy dressing over the top and gently toss to combine, ensuring everything is evenly coated.
- Serve and Enjoy: Top the salad with toasted nuts for added texture and crunch. Serve immediately, while the vegetables are still slightly warm, or refrigerate the salad and serve chilled later. Both ways are equally delicious!
Notes
- You can substitute mayonnaise with extra Greek yogurt to reduce fat content.
- Use maple syrup instead of honey to make the dressing vegan-friendly (omit mayonnaise for a fully vegan version).
- For a nuttier flavor, try adding toasted pumpkin seeds or sunflower seeds instead of walnuts or pecans.
- Beets can stain surfaces and hands; consider using gloves while peeling and dicing.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 20 mg
Keywords: roasted beet salad, sweet potato salad, feta salad, creamy dressing, healthy salad, Mediterranean salad, roasted vegetable salad
