Creamy Roasted Beet Sweet Potato Feta (Printable)
Roasted beets and sweet potatoes paired with feta and a creamy yogurt dressing for a bright, satisfying side or light lunch.
# What You 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 fresh lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon kosher 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
# Steps:
01 - Set oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange diced beets on one baking sheet and sweet potatoes on a separate sheet. Drizzle each with 1 tablespoon olive oil and sprinkle with salt. Toss to evenly coat and spread 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 the edges caramelized. Remove from oven and allow to cool slightly.
04 - In a mixing bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
05 - In a large salad bowl, layer the arugula or mixed greens. Distribute roasted beets, sweet potatoes, sliced red onion, and crumbled feta over the greens.
06 - Drizzle the salad with the creamy yogurt dressing and toss gently until all the ingredients are lightly coated.
07 - Scatter toasted pumpkin seeds or walnuts and fresh chopped herbs on top before serving.
# Expert Advice:
01 -
- Roasting the beets and sweet potatoes brings out a sweetness that feels like a well-kept kitchen secret.
- Even skeptical salad eaters have asked for seconds after tasting the punchy feta and creamy, tangy yogurt dressing.
02 -
- One time I rushed and tossed all the veggies together on a single tray, and they steamed instead of roasting—separate trays are worth the extra dish.
- No need to peel roasted beets if you like a bit of texture, but peeled beets make for a cleaner, brighter bite.
03 -
- Do not skip lining the sheets with parchment—it spares you a beet-dyed mess.
- Always taste the dressing on something green first; it needs to be punchy and just a touch sweet to sing against the earthy beets.