Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing
This colorful salad combines earthy roasted beets, caramelized sweet potatoes, and creamy crumbled feta, all brought together with a tangy Greek yogurt dressing. It’s a perfect side or light lunch — packed with nutrients, texture, and flavor.
Time Required:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~55 minutes
Servings: 4
Ingredients
For the Salad:
2 medium beets, peeled and cut into cubes
2 medium sweet potatoes, peeled and cut into cubes
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
4 cups mixed greens or arugula
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
2 tbsp chopped fresh parsley or mint
1/4 cup roasted sunflower seeds or walnuts
For the Yogurt Dressing:
1/2 cup Greek yogurt (plain, full-fat or low-fat)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1 small garlic clove, grated
Salt and black pepper to taste
Water to thin (1–2 tsp, if needed)
Instructions
1. Roast the Vegetables:
Preheat oven to 400°F (200°C).
On a baking sheet, toss beets and sweet potatoes separately in olive oil, cumin, salt, and pepper.
Roast for 35–40 minutes, flipping once halfway, until tender and slightly caramelized.
Let cool slightly.
2. Make the Yogurt Dressing:
In a bowl, whisk together yogurt, olive oil, lemon juice, honey, garlic, salt, and pepper.
Add a splash of water if the dressing is too thick.
3. Assemble the Salad:
In a large bowl or on a platter, arrange the greens.
Top with roasted beets and sweet potatoes, red onions, feta, and nuts/seeds.
Drizzle with the yogurt dressing and sprinkle with fresh herbs.
Serve warm or chilled.
Notes & Tips
Peeling beets? Wear gloves or rub hands with lemon after to avoid staining.
Shortcut: Use pre-cooked beets and roast only sweet potatoes to save time.
Add protein: Add grilled chicken, chickpeas, or quinoa to make it a full meal.
Flavor boost: A sprinkle of sumac or za’atar gives it a Mediterranean flair.
Meal prep tip: Store roasted veggies and dressing separately for freshness.
Frequently Asked Questions
Q: Can I use golden beets instead of red?
A: Yes! Golden beets are less earthy and won’t stain — great option.
Q: Can I make this salad ahead?
A: Yes. Roast veggies up to 3 days ahead. Store separately. Assemble before serving.
Q: What greens work best?
A: Arugula, spinach, or mixed spring greens all work beautifully.
Q: Is this salad served warm or cold?
A: Either! Warm roasted veggies make it cozy, but it’s also great chilled.
Nutritional Information
Calories: 290
Protein: 9g
Carbohydrates: 28g
Fiber: 6g
Sugar: 10g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 420mg