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Creamy Roasted Beet Salad with Sweet Potato & Feta

Creamy Roasted Beet Salad with Sweet Potato & Feta
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Creamy Roasted Beet Salad with Sweet Potato & Feta is a stunning dish that marries earthy flavors and vibrant colors, perfect for any occasion. The sweetness of roasted beets and sweet potatoes is beautifully complemented by a rich, creamy dressing and tangy feta cheese. This salad not only serves as a nutritious side but also shines as a light main course, making it an ideal choice for gatherings or a healthy lunch. With its visual appeal and delicious taste, this salad is sure to impress your guests and nourish your body.

Ingredients

Scale
  • 2 medium beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 4 oz feta cheese, crumbled
  • 2 cups baby spinach or arugula (optional)
  • 1/4 cup walnuts or pecans, toasted (optional)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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 (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the diced beets and sweet potatoes with olive oil, salt, and pepper on the baking sheet.
  3. Roast for 30-35 minutes until tender and caramelized, stirring halfway through.
  4. While roasting, whisk together Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a bowl to make the dressing.
  5. If using nuts, toast them in a skillet over medium heat until golden brown.
  6. Once vegetables are slightly cooled, combine them with feta cheese and optional greens in a serving bowl. Drizzle with dressing and toss gently.
  7. Top with toasted nuts before serving.

Nutrition

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