Creamy Roasted Beet with Feta (Printable)
Roasted beets and sweet potatoes with crumbled feta and a lemon-yogurt dressing for a bright, creamy salad.
# What You'll Need:
→ Vegetables
01 - 3 medium beets, peeled and diced
02 - 2 medium sweet potatoes, peeled and diced
03 - 1 small red onion, thinly sliced
04 - 4 cups arugula or mixed salad greens
→ Cheese
05 - 4 ounces feta cheese, crumbled
→ Creamy Dressing
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons extra-virgin olive oil
08 - 2 tablespoons lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Garnish
13 - 2 tablespoons toasted pumpkin seeds or walnuts (optional)
14 - Chopped fresh herbs such as parsley, mint, or dill
# How to Make It:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place diced beets on one baking sheet; arrange diced sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and a pinch of salt. Toss to coat and spread vegetables in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes, until vegetables are tender and lightly caramelized. Allow to cool slightly before assembling the salad.
04 - Combine Greek yogurt, lemon juice, 2 tablespoons olive oil, honey or maple syrup, Dijon mustard, salt, and ground black pepper in a mixing bowl. Whisk until smooth.
05 - Arrange arugula or mixed salad greens in a large serving bowl. Top with roasted beets, roasted sweet potatoes, and thinly sliced red onion, then scatter crumbled feta cheese over the vegetables.
06 - Drizzle salad with the prepared creamy dressing. Toss gently to coat the ingredients evenly.
07 - Sprinkle with toasted pumpkin seeds or walnuts and add fresh chopped herbs just before serving.
# Expert Hacks:
01 -
- The creamy dressing here is like a little secret weapon that tames the earthy beets and sweet potatoes just right.
- It's absurdly simple to put together but looks (and tastes) like something you'd order at a cozy bistro.
02 -
- Once I roasted the beets and sweet potatoes together and ended up with everything dyed purple and a bit mushy—separating them is key.
- Letting the veggies cool slightly before adding them to the greens keeps everything crisp and not wilted.
03 -
- Always line your baking sheets with parchment—roasted beet stains are relentless.
- A squeeze of extra lemon on the finished salad amps the freshness and makes everything taste even brighter.