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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.