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Creamy Roasted Beet Salad with Sweet Potato & Feta

Creamy Roasted Beet Salad with Sweet Potato & Feta

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Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant and nutritious dish that beautifully balances earthy flavors with creamy textures. This salad features sweet roasted beets and sweet potatoes, complemented by a rich dressing made from Greek yogurt and mayonnaise. It’s perfect as a light meal or an elegant side dish for gatherings. Packed with vitamins and minerals, this recipe is not only delicious but also customizable to fit various dietary preferences. Enjoy the delightful combination of colors and flavors that make this salad a standout choice!

Ingredients

Scale
  • 2 medium beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 4 oz feta cheese, crumbled
  • 2 cups baby spinach or arugula (optional)
  • 1/4 cup walnuts or pecans, toasted (optional)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 12 tablespoons water (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and dice the beets and sweet potatoes into bite-sized pieces. Spread on the baking sheet, drizzle with olive oil, salt, and pepper; toss to coat evenly.
  3. Roast for 30-35 minutes until tender and slightly caramelized.
  4. In a mixing bowl, whisk together Greek yogurt, mayonnaise, honey or maple syrup, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add water if needed for desired consistency.
  5. Toast walnuts or pecans in a dry skillet over medium heat for about 5 minutes until golden.
  6. In a serving bowl, combine roasted vegetables with crumbled feta and optional greens. Drizzle dressing over the top and gently mix.
  7. Finish with toasted nuts before serving.

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