Creamy Roasted Beet Salad with Sweet Potato & Feta
A hearty, smoky-sweet salad featuring roasted beets and sweet potatoes, tangy feta, and a zesty creamy dressing. Perfect for family dinners or summer gatherings, this gluten-free, adaptable recipe combines roasted roots, earthy greens, and toasted nuts for a satisfying balance of flavors.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 to 6 servings
- Category: salads
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and black pepper to taste
4 cups mixed greens (optional)
1 cup crumbled feta cheese
1/4 cup chopped toasted walnuts or almonds
1/4 cup plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 clove garlic, minced
2 tablespoons fresh lemon juice (for dressing)
1 tablespoon Dijon mustard
Instructions
Preheat oven to 400°F (200°C)
Toss beet and sweet potato cubes with olive oil, salt, and pepper in a bowl
Spread onto a baking sheet and roast for 25–30 minutes until tender and caramelized
Meanwhile, whisk yogurt, apple cider vinegar, maple syrup, garlic, lemon juice, and Dijon mustard to make dressing
In a large bowl, combine roasted vegetables, greens (if using), feta, and toasted nuts
Drizzle dressing over the salad and toss to coat
Adjust seasoning as needed before serving
Notes
To save time, roast vegetables in advance and store in the fridge
For a vegan version, substitute feta with vegan cheese and use non-dairy yogurt in the dressing
Add pomegranate seeds or dried cranberries for a sweet twist
Storage: Keep dressed salad in the fridge for up to 2 days