Creamy Roasted Beet Salad with Sweet Potato & Feta

Why Make This Recipe

If you’re on the hunt for a salad that’s not just a boring pile of lettuce, you’re in for a treat! This Creamy Roasted Beet Salad with Sweet Potato & Feta is a mouthwatering combo of flavors, colors, and textures. With vibrant roasted beets, sweet potatoes, and creamy feta, you’ll feel like a culinary superstar—even if you’ve never cracked an egg before. 🌈

Plus, it’s packed with nutrients. Beets are known for their heart-health benefits, and sweet potatoes are a powerhouse of vitamins. So, while you’re indulging, you’re actually doing something good for yourself. Winning!

How to Make Creamy Roasted Beet Salad with Sweet Potato & Feta

Ready to get your hands a little messy and enjoy some deliciousness? Let’s break it down! This recipe is straightforward and comes together beautifully in just a few steps.

1. Preheat the Oven: Fire up your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Roast the Vegetables: Grab a bowl and toss those beet wedges and sweet potato cubes with olive oil, salt, and pepper. Spread them out on your baking sheet and roast for about 35-40 minutes until they become tender and irresistible. Let them cool slightly—they’re hot stuff! 🔥
3. Prepare the Dressing: In a tiny bowl, whisk together Greek yogurt, lemon juice, honey, salt, and pepper until everything turns smooth and creamy. It’s like giving your salad a hug!
4. Assemble the Salad: In a larger bowl, combine those mixed greens, your roasted veggies, and crumbled feta. Don’t forget the walnuts if you fancy a crunchy twist!
5. Dress and Serve: Drizzle that lovely dressing over your creation and toss gently. Serve it up immediately and watch everyone gobble it down! 😋

Ingredients

• 2 medium beets, peeled and cut into wedges
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts (optional)
• 3 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Salt and pepper, to taste

How to Serve Creamy Roasted Beet Salad with Sweet Potato & Feta

Serving this salad is as easy as pie (or maybe easier since this doesn’t involve baking). Just plate it up in some beautiful bowls or a large serving dish. If you want to impress, drizzle a little extra honey on top or sprinkle some more walnuts for that “wow” factor. Your friends and family will be singing your praises. 🎤

How to Store Creamy Roasted Beet Salad with Sweet Potato & Feta

Got leftovers? Lucky you! Just keep the salad in an airtight container in the fridge. It should stay fresh for about 2-3 days. Note: If you decide to store it, keeping the dressing separate until you’re ready to eat will prevent it from getting too soggy. Nobody likes a mushy salad!

Tips to Make Creamy Roasted Beet Salad with Sweet Potato & Feta

• Roasting Time Is Key: Keep an eye on those beets and sweet potatoes. If you like them a little caramelized, let them roast a bit longer.
• Feel Free to Experiment: Not a fan of walnuts? Toss in some pumpkin seeds or almonds instead. 👌
• Batch It Up: Make a bigger batch of the roasted vegetables to use in other meals throughout the week. Hellooo, meal prep!

Variation

If you want to switch things up, try adding arugula or spinach instead of mixed greens for a spicier flavor. You could also substitute goat cheese for feta to give it a tangy twist. The possibilities are endless, my friend!

FAQs

1. Can I make this salad ahead of time?
Absolutely! Just roast the veggies and make the dressing in advance, then toss everything together right before serving.

2. Can I use canned beets?
Sure! While fresh is best, canned beets are a convenient alternative. Just skip the roasting step.

3. Is this salad vegan?
To make it vegan, use a plant-based yogurt and leave out the feta. You can still enjoy the flavors without the dairy!

Now go ahead and whip up this delightful salad, and don’t forget to savor every bite! 🍽️

Creamy Roasted Beet Salad with Sweet Potato & Feta

A vibrant and nutritious salad combining roasted beets, sweet potatoes, and creamy feta, perfect for impressing your guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the salad

• 2 medium beets, peeled and cut into wedges
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 4 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts (optional)

For the dressing

• 3 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Salt to taste salt and pepper
• Pepper to taste salt and pepper

Method

 

Preparation

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the beet wedges and sweet potato cubes with olive oil, salt, and pepper.
3. Spread the vegetables on the baking sheet and roast for about 35-40 minutes until tender.
4. Let the roasted veggies cool slightly.

Dressing and Assembly

1. In a small bowl, whisk together Greek yogurt, lemon juice, honey, salt, and pepper until smooth.
2. In a larger bowl, combine mixed greens, roasted veggies, and crumbled feta.
3. Drizzle the dressing over the salad and toss gently.
4. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Keep dressing separate until ready to eat to avoid sogginess.