Description
If you’re looking for a nutritious, delicious, and visually appealing dish that will please the whole family, look no further than this Creamy Roasted Beet, Sweet Potato, and Feta Salad. This recipe combines the earthy sweetness of roasted beets, the comforting heartiness of sweet potatoes, and the tangy creaminess of feta cheese, all topped with a luscious dressing. It’s a perfect blend of colors, flavors, and textures that are not only satisfying but also packed with nutrients. This salad is versatile enough to serve as a side dish or a light main course, making it a go-to for any occasion.
Beets and sweet potatoes are roasted to perfection, bringing out their natural sweetness and caramelized edges, while the feta adds a savory touch. The creamy dressing ties everything together, making each bite indulgent yet healthy. Whether you’re looking for a salad to impress at a dinner party, a weeknight meal for the family, or something nutritious to bring to a picnic, this salad is bound to become a favorite. The best part? It’s so simple to make and loved by everyone, even those who might not be fans of beets.
Ingredients
For the Salad:
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 oz (120g) of feta cheese, crumbled
- 2 tbsp olive oil, for roasting
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach or arugula (optional, for added greens)
- 1/4 cup walnuts or pecans, toasted (optional, for added crunch)
For the Creamy Dressing:
- 1/2 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1–2 tbsp water, to thin out the dressing (if necessary)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2: Prepare the Beets and Sweet Potatoes
Peel and dice the beets and sweet potatoes into bite-sized pieces. Place them on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss everything together to ensure even coating.
Step 3: Roast the Vegetables
Roast the beets and sweet potatoes in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized at the edges. The sweet potatoes should have a nice golden brown color, while the beets will be tender and juicy.
Step 4: Prepare the Dressing
While the vegetables are roasting, prepare the creamy dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, honey (or maple syrup), lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. If the dressing is too thick, add 1-2 tablespoons of water to reach your desired consistency.
Step 5: Toast the Nuts (Optional)
If you’re adding walnuts or pecans for some crunch, toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
Step 6: Assemble the Salad
Once the beets and sweet potatoes are done roasting, let them cool slightly. In a large serving bowl, combine the roasted vegetables, crumbled feta cheese, and (if using) spinach or arugula. Drizzle the creamy dressing over the top and gently toss to combine, ensuring everything is evenly coated.
Step 7: Serve and Enjoy
Top the salad with toasted nuts for added texture and crunch. Serve immediately, while the vegetables are still slightly warm, or refrigerate the salad and serve chilled later. Both ways are equally delicious!
Notes
Cooking Notes:
- Beets can stain: Be mindful when handling beets, as they can stain your hands and cutting board. Wearing gloves while peeling and cutting the beets can help prevent this.
- Adjust sweetness: If you prefer a less sweet salad, you can reduce the amount of honey in the dressing or skip it entirely.
- Make it heartier: To turn this salad into a full meal, consider adding grilled chicken or roasted chickpeas for added protein.
Serving Suggestions:
- This salad is perfect on its own as a light lunch or dinner.
- Serve it as a side with grilled meats like chicken, steak, or salmon.
- For a vegetarian meal, pair it with a bowl of hearty lentil soup or crusty whole grain bread.
Tips:
- Roast ahead: You can roast the beets and sweet potatoes ahead of time and store them in the fridge for up to 3 days. When ready to serve, simply toss with the dressing and feta.
- Customize the veggies: Feel free to add other roasted vegetables such as carrots, parsnips, or butternut squash.
- Vegan option: Swap out the feta cheese for a vegan alternative and use a plant-based yogurt in the dressing to make this salad completely vegan.
- Meal prep: This salad is great for meal prepping. Store the roasted veggies, dressing, and feta separately in airtight containers in the fridge. Assemble just before eating to keep everything fresh and flavorful.
- Prep Time: 15 minutes (for peeling and chopping the vegetables)
- Cook Time: 35 minutes (roasting the vegetables)
Nutrition
- Serving Size: 4 To 6
- Calories: 280
- Sodium: 420mg
- Protein: 6g