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Creamy Roasted Beet Salad with Sweet Potato & Feta Recipe

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4.5 from 6 reviews

This Creamy Roasted Beet Salad with Sweet Potato & Feta combines tender caramelized root vegetables with a tangy, creamy yogurt dressing, topped with crunchy toasted nuts and fresh greens. It’s a vibrant, nutritious salad perfect as a light meal or side dish.

Ingredients

Scale

Vegetables

  • 2 medium beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups baby spinach or arugula (optional)

Roasting Seasoning

  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Creamy Dressing

  • 1/2 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)

Toppings

  • 4 oz feta cheese, crumbled
  • 1/4 cup walnuts or pecans, toasted (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
  2. 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 sprinkle salt and black pepper over the vegetables. Toss well to coat all pieces evenly.
  3. Roast Vegetables: Place the baking sheet in the oven and roast for 35 minutes, stirring halfway through to ensure even caramelization. The vegetables should become tender and slightly caramelized.
  4. Make Dressing: While the 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 the dressing is too thick, gradually add 1 to 2 tablespoons of water until the desired consistency is reached.
  5. Toast Nuts: Heat a dry skillet over medium heat. Add walnuts or pecans and toast for about 5 minutes, stirring frequently, until golden and fragrant. Remove from heat and allow to cool.
  6. Assemble Salad: Once the roasted vegetables have cooled slightly, combine them with crumbled feta cheese and optional baby spinach or arugula in a large serving bowl. Drizzle the creamy dressing over the salad and toss gently to combine all ingredients evenly.
  7. Add Toppings and Serve: Sprinkle the toasted nuts over the salad just before serving. Serve immediately for best texture or refrigerate and serve chilled later.

Notes

  • To intensify the roasted flavor, you can roast beets and sweet potatoes separately due to their different roasting times, but this recipe balances for both together.
  • Use maple syrup instead of honey for a vegan dressing alternative; however, the recipe includes mayonnaise, so it is not fully vegan.
  • If you prefer a dairy-free option, substitute Greek yogurt and feta with plant-based alternatives.
  • To add extra texture and protein, consider adding cooked quinoa or chickpeas.
  • Storage: Keep any leftovers refrigerated for up to 3 days; toss again before serving as dressing tends to settle.

Find it online: https://cookedbyclara.com/creamy-roasted-beet-salad-with-sweet-potato-and-feta-recipe/