Creamy Roasted Beet Salad with Sweet Potato and Feta
This Creamy Roasted Beet Salad with Sweet Potato and Feta is a vibrant, nutritious, and flavor-packed dish that combines earthy roasted beets, caramelized sweet potatoes, and tangy feta cheese. A creamy yogurt dressing ties everything together, making this salad a perfect side dish or light meal. It’s loaded with vitamins, fiber, and healthy fats, making it both delicious and nourishing.
Recipe Detail
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Calories per Serving: ~320 kcal
Ingredients
For the Salad:
3 medium beets (peeled and cut into 1-inch cubes)
2 medium sweet potatoes (peeled and cut into 1-inch cubes)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, for a smoky flavor)
4 cups baby spinach or arugula
½ cup crumbled feta cheese
¼ cup toasted walnuts or pecans
¼ cup pomegranate seeds (optional, for sweetness)
For the Creamy Dressing:
½ cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
½ teaspoon garlic powder
Salt & black pepper (to taste)
Instructions
Step 1: Roast the Beets and Sweet Potatoes
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss the beets and sweet potatoes with olive oil, salt, black pepper, garlic powder, and smoked paprika.
4. Spread them out evenly on the baking sheet and roast for 35-40 minutes, flipping halfway through, until tender and slightly caramelized.
Step 2: Prepare the Dressing
1. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey, Dijon mustard, garlic powder, salt, and black pepper.
2. Adjust seasoning to taste and set aside.
Step 3: Assemble the Salad
1. In a large bowl, add the baby spinach or arugula.
2. Top with the roasted beets and sweet potatoes.
3. Sprinkle with crumbled feta cheese, toasted walnuts (or pecans), and pomegranate seeds.
4. Drizzle the creamy dressing over the salad and gently toss to coat.
Step 4: Serve and Enjoy!
Serve immediately as a main dish or alongside grilled chicken or fish.
Nutritional Information
Calories: 320 kcal
Protein: 9g
Carbohydrates: 38g
Fats: 16g
Saturated Fat: 4g
Cholesterol: 15mg
Fiber: 6g
Sodium: 450mg
Serving Suggestions
Pair with grilled chicken, salmon, or tofu for extra protein.
Serve warm or chilled—both ways taste amazing!
Use as a meal prep option—store in an airtight container for up to 3 days.
Recipe Notes & Variations
Want extra crunch? Add roasted chickpeas or sunflower seeds.
Prefer a dairy-free version? Swap feta for avocado or a dairy-free cheese.
Make it heartier: Add cooked quinoa or farro for extra texture and protein.
Roast beets faster: Wrap them in foil and bake them whole for 45 minutes, then peel and chop.
This Creamy Roasted Beet Salad with Sweet Potato and Feta is anutrient-rich, flavor-packed dish