Roasted Beet Sweet Potato Feta (Printable)
Roasted beets and sweet potatoes with feta and a creamy yogurt dressing—bright, satisfying and simple to serve.
# What You’ll Need:
→ Vegetables
01 - 3 medium beets, peeled and diced
02 - 2 medium sweet potatoes, peeled and diced
03 - 1 small red onion, thinly sliced
04 - 4 cups arugula or mixed salad greens
→ Cheese
05 - 4 ounces feta cheese, crumbled
→ Creamy Dressing
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons extra-virgin olive oil
08 - 2 tablespoons lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Garnish
13 - 2 tablespoons toasted pumpkin seeds or walnuts (optional)
14 - Fresh herbs such as parsley, mint, or dill, chopped
# How To Make It:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Arrange diced beets on one baking sheet and diced sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and a pinch of salt. Toss well and spread evenly in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes, or until each is tender and slightly caramelized. Cool vegetables slightly before assembling.
04 - Whisk Greek yogurt, lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper in a bowl to create a smooth dressing.
05 - Arrange arugula or mixed greens in a large serving bowl. Layer roasted beets, sweet potatoes, and sliced red onion over the greens. Sprinkle with crumbled feta.
06 - Drizzle the salad with the prepared creamy dressing and gently toss to combine all components.
07 - Top with toasted pumpkin seeds or walnuts and a generous sprinkle of fresh herbs. Serve immediately.
# Expert Tips:
01 -
- The creamy yogurt dressing clings to every bite, making the whole thing secretly irresistible.
- It's hearty enough for lunch but fresh enough that you never feel heavy afterward.
02 -
- Once, I forgot to spread the veggies in a single layer and ended up with steamed, not roasted, roots.
- Adding the dressing just before eating keeps the greens lively instead of wilted.
03 -
- Wear kitchen gloves while peeling beets to avoid stained hands.
- Warm the honey slightly to help it blend seamlessly into the dressing.