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.

Ingredients

Ingredients:

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)

For Roasting:

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

For the 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)

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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