Roasted Beet and Sweet Potato Salad with Feta and Garlic Yogurt Dressing
This roasted beet and sweet potato salad is a wholesome Mediterranean-inspired dish bursting with flavor and texture. The sweetness of roasted vegetables pairs beautifully with creamy garlic yogurt dressing, tangy feta cheese, and crunchy nuts or seeds. It’s perfect as a light lunch, side dish, or vegetarian main.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 3–4
Ingredients
For the Salad
2 medium beets, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme
2 cups arugula or baby spinach
½ small red onion, thinly sliced
⅓ cup crumbled feta cheese
2 tbsp toasted walnuts, almonds, or pumpkin seeds
For the Garlic Yogurt Dressing
½ cup Greek yogurt
1 tbsp olive oil
1 small garlic clove, minced or grated
1 tbsp lemon juice
1 tsp honey
Salt & pepper to taste
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Vegetables:
Toss cubed beets and sweet potatoes separately with olive oil, salt, pepper, and thyme (beets can stain, so separate helps keep color clean).
Roast:
Place them on the baking sheet (keeping beets on one side). Roast for 30–35 minutes, stirring halfway, until tender and caramelized.
Make the Dressing:
In a small bowl, whisk together yogurt, olive oil, garlic, lemon juice, honey, salt, and pepper until creamy. Adjust seasoning to taste.
Assemble Salad:
On a serving platter, layer greens (arugula/spinach), top with roasted beets and sweet potatoes, red onion, and feta.
Add Dressing & Toppings:
Drizzle garlic yogurt dressing over the top and sprinkle with nuts or seeds for crunch.
Serve:
Serve slightly warm or at room temperature.
Notes & Tips
Add protein: Top with grilled chicken or chickpeas for a heartier meal.
Storage: Store leftovers (without greens) in an airtight container up to 3 days.
Shortcut: Use pre-cooked beets to save time.
Flavor boost: Add a drizzle of balsamic glaze or pomegranate molasses before serving.
Frequently Asked Questions
Q1: Can I use regular yogurt instead of Greek yogurt?
Yes! Just strain it a bit or reduce the lemon juice for a thicker consistency.
Q2: How can I make this vegan?
Swap Greek yogurt with a plant-based yogurt and use vegan feta or omit cheese.
Q3: Can I roast beets and sweet potatoes together?
You can, but roasting them separately prevents color bleeding and uneven cooking.
Nutritional Information
Calories: ~280 kcal
Protein: 8 g
Carbohydrates: 35 g
Fat: 12 g
Fiber: 6 g
Sugar: 11 g