Caramelized Beetroot & Sweet Potato Salad with Feta, Smoked Paprika Chickpeas, and Yogurt
Description
This salad is a vibrant, hearty, and flavour-packed dish. Earthy beetroot and sweet potato are roasted until caramelized, paired with spiced roasted chickpeas (seasoned with smoked paprika) for a crunchy, smoky contrast. Crumbled feta adds creaminess and tang, while a cool yogurt-based dressing ties everything together. It’s great served warm, at room temperature, or even chilled — ideal as a side or a light main.
Ingredients (Serves ~3–4)
For the roasted vegetables & chickpeas:
~600 g sweet potato, peeled and cut into 1½ cm thick half-moons
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~450 g fresh beetroot, peeled and cut into 1½ cm wedges
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400 g can chickpeas, drained and rinsed
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2 tbsp olive oil
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3 tsp baharat spice blend (or substitute smoked paprika + other warming spices)
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1 tsp sea salt flakes
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3 garlic cloves, peeled and finely grated
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For the pickled onion:
1 red onion, very finely sliced
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Juice of 1 lemon
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½ tsp sea salt
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To finish:
200 g feta, roughly crumbled
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25 g fresh coriander (cilantro), chopped
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Greek yogurt, to serve on the side
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Optional (if you like more texture or crunch):
A handful of toasted nuts (e.g., walnuts or almonds)
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Fresh parsley
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Instructions / Method
Preheat the Oven
Preheat your oven to 220 °C (200 °C fan) / 425 °F.
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Prepare the Roast
In a large roasting tin, combine the sweet potato slices, beetroot wedges, and the rinsed chickpeas.
Drizzle with the olive oil. Add the baharat (or smoked paprika), salt, and the grated garlic. Toss everything well so the veg and chickpeas are evenly coated.
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Spread them in a single layer in the tin. It’s okay if the chickpeas fall underneath the vegetables.
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Roast in the oven for about 30 minutes.
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Pickle the Onion
While roasting, bring a small pot of water to boil. Blanch the finely sliced red onion in the boiling water for 1 minute, then drain well.
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Mix the blanched onion with the lemon juice and ½ tsp salt. Let it sit (pickle) for ~20 minutes to develop flavor.
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Assemble the Salad
Once the vegetables and chickpeas are roasted, remove from the oven and let them cool slightly.
Dress the roasted mix with the pickled onion + lemon mixture. Toss to combine and adjust salt if needed.
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Scatter the crumbled feta and chopped coriander over the top.
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Serve with Greek yogurt on the side. The yogurt provides a cool, creamy contrast to the warm, smoky veggies.
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Timing
Prep time: ~ 15 minutes
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Cook time (roasting): ~ 30 minutes (some sources say 30, others 40 depending on size of veg)
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Total time: ~ 45–55 minutes (including pickling onion)
Serving Suggestions
Serve this salad warm (just after roasting) — the warm roasted veg tastes amazing with cold yogurt.
Alternatively, you can let it come to room temperature, or even chill it — it works in all cases.
Pair with crusty bread, or serve alongside grilled meat/fish for a fuller meal.
For a more “meal-salad,” you could add greens (like spinach or arugula) or grain (quinoa, farro) to bulk it up.
Variations / Tips
If you don’t have baharat, smoked paprika + a pinch of cinnamon or cumin works well.
For more caramelization: cut the sweet potato and beet wedges slightly smaller so they roast more evenly.
To make it vegan, swap the feta for a plant-based cheese and use a dairy-free (plant) yogurt.
If you like things spicy, you can add a touch of chili powder or cayenne to the spice mix.
Leftovers: Store roasted vegetables and chickpeas separately from yogurt to prevent them getting soggy. Reheat or serve cold.
Nutrition (Approximate)
Rich in fiber, vitamins (from beetroot and sweet potato), and plant-based protein (from chickpeas).
The feta and yogurt add calcium and a bit of fat.
Calories will depend on portion size, but it’s a nutrient-dense, balanced salad.
Common Questions (Q&A)
Q1: Can I use pre-cooked / canned beetroot instead of fresh?
Yes, you can. Pre-cooked (or canned) beetroot will reduce roasting time, but you might lose some of that caramelized edge that you get from roasting fresh. If using pre-cooked, roast just to warm and slightly crisp.
Q2: What if I don’t like baharat or don’t have it?
No problem. Use a mix of smoked paprika (for smokiness), ground cumin, and maybe a pinch of ground coriander or cinnamon to mimic the warm spice profile.
Q3: Can I roast everything on one tray?
Yes, as long as the vegetables and chickpeas are spread in a single layer and not overcrowded. This helps them caramelize nicely.
Q4: How do I make the salad more filling?
Add greens (spinach, kale) or grains (quinoa, millet). You can also add toasted nuts or seeds.
Q5: Can I make this ahead?
Yes — roast the veggies and chickpeas ahead of time, store them separately, and toss with feta, onion, and yogurt just before serving.