Creamy Roasted Beet Salad with Sweet Potato & Feta – Healthy Vegetarian Recipe
This creamy roasted beet salad with sweet potato & feta is a vibrant, nutritious dish full of flavor. Roasted beets and sweet potatoes are paired with creamy feta and fresh greens, then drizzled with a tangy dressing. Perfect as a healthy vegetarian recipe for lunches, dinners, or festive gatherings.
Equipment
- Baking sheet
- Aluminum foil (for beets)
- Sharp knife & cutting board
- Mixing bowls
- Whisk for dressing
- Serving platter
Ingredients
- 3 medium beets (red or golden)
- 2 medium sweet potatoes
- 2 tbsp olive oil
- Salt & black pepper to taste
- 1 cup mixed greens (arugula, spinach, or kale)
- ½ cup feta cheese, crumbled
- ¼ cup toasted walnuts or pecans (optional)
For Creamy Dressing:
- ½ cup Greek yogurt (or tahini/mayo base)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Instructions
- Roast vegetables: Preheat oven to 400°F (200°C). Wrap beets in foil and place on baking sheet. Cut sweet potatoes into cubes, toss with olive oil, salt, and pepper, and spread on sheet. Roast for 40–50 minutes until tender. Cool slightly.
- Prepare dressing: Whisk yogurt, olive oil, lemon juice, honey, salt, and pepper until smooth. Adjust thickness with water if needed.
- Assemble salad: Slice beets, combine with roasted sweet potatoes, and arrange on greens. Sprinkle feta and nuts over top.
- Dress lightly: Drizzle creamy dressing and toss gently to avoid staining everything beet-red.
- Serve: Enjoy warm or chilled, garnished with fresh herbs.
Notes
- Beets: Use a mix of red and golden for color contrast.
- Sweet potatoes: Roast with skin on for deeper flavor, then peel if desired.
- Feta: High-quality feta in brine gives the best tang.
- Meal prep: Roast veggies ahead and store separately; assemble just before serving.
- Variations: Add quinoa for a grain-based salad, or swap feta for goat cheese.