Why You’ll Love This Recipe

This Creamy Roasted Beet Salad with Sweet Potato & Feta is the perfect combination of earthy, sweet, and tangy flavors. Roasting the beets and sweet potatoes brings out their natural sweetness and enhances their texture, while the creamy dressing ties everything together. Whether you're looking for a nutritious side dish or a light main course, this salad delivers on both flavor and visual appeal. The added crunch of toasted nuts and the richness of feta cheese make each bite a delightful experience.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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)
¼ cup walnuts or pecans, toasted (optional)

For Roasting:

2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

For the 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 the dressing (optional)

Directions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the Vegetables: Peel and dice the beets and sweet potatoes into bite-sized pieces. Arrange them on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
Roast the Vegetables: Roast the vegetables for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized.
Make the Dressing: While the vegetables are roasting, whisk together the Greek yogurt, mayonnaise, honey, 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 the desired consistency.
Toast the Nuts (Optional): In a dry skillet over medium heat, toast the walnuts or pecans for about 5 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Assemble the Salad: Once the roasted vegetables have cooled slightly, combine them with the crumbled feta cheese and, if using, baby spinach or arugula in a large serving bowl. Drizzle the creamy dressing over the top and toss gently to combine.
Serve: Top the salad with toasted nuts for an extra crunch. Serve immediately while the vegetables are still slightly warm, or refrigerate and serve chilled later.

Servings and Timing

Servings: This recipe makes approximately 4-6 servings.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Variations

Vegan Option: Replace the feta with a vegan cheese alternative and use plant-based yogurt and mayonnaise for the dressing.
Nut-Free: Omit the walnuts or pecans and try pumpkin or sunflower seeds for a nut-free alternative.
Additional Vegetables: Add roasted carrots, parsnips, or other root vegetables for more variety.
Greens Substitution: Swap the spinach or arugula with kale or mixed greens, depending on your preference.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: While the salad is great cold, you can reheat the roasted vegetables in the oven at 350°F (175°C) for about 10 minutes if you prefer them warm.

FAQs

How can I make this salad vegan?

To make it vegan, substitute the feta with a plant-based cheese, and use dairy-free yogurt and mayonnaise in the dressing.

Can I prepare the roasted vegetables in advance?

Yes, you can roast the vegetables ahead of time and store them in the refrigerator for up to 3 days. Assemble the salad when ready to serve.

What can I use instead of feta cheese?

Goat cheese or blue cheese can serve as excellent alternatives to feta for a different flavor profile.

Is it necessary to peel the beets and sweet potatoes?

Peeling the vegetables is recommended for a smoother texture and a cleaner presentation, but you can leave the skins on if preferred.

Can I use other nuts in this recipe?

Yes! Feel free to substitute walnuts or pecans with other nuts such as almonds, hazelnuts, or cashews for a different taste and texture.

How long will the creamy dressing last in the refrigerator?

The dressing will keep for about 3 days in the refrigerator. Make sure to store it in an airtight container.

Can I add protein to this salad?

Yes, grilled chicken, roasted chickpeas, or quinoa would be great additions for extra protein.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, as it does not contain any gluten-based ingredients.

How can I make the salad spicier?

Add a pinch of cayenne pepper or a drizzle of hot sauce to the dressing for a spicy kick.

Can I prepare the salad the night before?

You can prepare the roasted vegetables and dressing the night before, but it's best to assemble the salad just before serving to keep the greens fresh.

Conclusion

This Creamy Roasted Beet Salad with Sweet Potato & Feta is a flavorful, nutritious dish that’s perfect for any occasion. With its vibrant colors, earthy flavors, and creamy dressing, it's sure to impress guests or satisfy your own taste buds. Whether served warm or chilled, this salad is a versatile and delicious addition to any meal.

Creamy Roasted Beet Salad with Sweet Potato & Feta

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Author: Emmily
Total Time: 50 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This Creamy Roasted Beet Salad with Sweet Potato & Feta combines earthy, sweet, and tangy flavors in a vibrant and healthy dish. Roasted beets and sweet potatoes bring out their natural sweetness, while a creamy dressing adds richness. Topped with toasted nuts and crumbled feta, this salad is perfect as a side dish or light main course. Easy to make, gluten-free, and adaptable for vegan or nut-free diets, it's a satisfying option for any occasion.

Instructions

nstructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Peel and dice the beets and sweet potatoes into bite-sized pieces. Arrange on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the vegetables for 30-35 minutes, stirring halfway through, until tender and slightly caramelized.
In a bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper. Add 1-2 tablespoons of water if needed for a thinner consistency.
In a dry skillet over medium heat, toast the walnuts or pecans for about 5 minutes until golden and fragrant. Set aside to cool.
Once the roasted vegetables cool slightly, combine with crumbled feta and optional greens (spinach or arugula) in a serving bowl. Drizzle the creamy dressing over the salad and toss gently to combine.
Top with toasted nuts and serve immediately or refrigerate and serve chilled later.

Notes

egan Option: Replace feta with vegan cheese and use plant-based yogurt and mayonnaise.
Nut-Free: Omit walnuts/pecans and try pumpkin or sunflower seeds.
Storage: Leftovers last up to 3 days in the fridge. Reheat roasted veggies if preferred.
Spicy Kick: Add cayenne pepper or hot sauce to the dressing for extra spice

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting
Cuisine: American