Description

This Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant and nutritious dish featuring tender roasted beets and sweet potatoes tossed with a tangy, creamy Greek yogurt dressing. Enhanced with crumbly feta, toasted nuts, and fresh greens, this salad is perfect for a wholesome lunch or a light dinner, offering a delightful balance of flavors and textures.

Ingredients

Roasted Vegetables

2 medium beets, peeled and diced
2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper

Salad Components

4 oz feta cheese, crumbled
2 cups baby spinach or arugula (optional)
¼ cup walnuts or pecans, toasted (optional)

Creamy Dressing

½ 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
1–2 tablespoons water (optional, to thin dressing)

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Instructions

Preheat and Prepare Vegetables: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Peel and dice the beets and sweet potatoes into bite-sized pieces.
Season Vegetables: Arrange the diced beets and sweet potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly for consistent roasting and flavor.
Roast Vegetables: Roast in the preheated oven for 30-35 minutes, stirring halfway through to ensure even cooking, until the vegetables are tender and slightly caramelized.
Prepare Dressing: In a bowl, whisk together Greek yogurt, mayonnaise, honey (or maple syrup), lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper, then add 1-2 tablespoons of water if you prefer a thinner dressing consistency.
Toast Nuts: In a dry skillet over medium heat, toast the walnuts or pecans for about 5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside to cool.
Assemble Salad: Once the roasted vegetables have cooled slightly, combine them with crumbled feta and, if using, baby spinach or arugula in a large serving bowl.
Add Dressing and Nuts: Drizzle the creamy dressing over the salad and toss gently to combine all the ingredients evenly. Top with the toasted nuts for added crunch and flavor.
Serve: Serve the salad immediately or refrigerate and serve chilled later for a refreshing option.

Notes

You can substitute the walnuts or pecans with other nuts like almonds or omit nuts for a nut-free version.
Spinach or arugula is optional but adds a fresh, leafy component to the salad.
Adjust the sweetness of the dressing by increasing or decreasing the honey or maple syrup according to your taste.
This salad can be made ahead; store dressing separately and toss just before serving to keep greens crisp.
For a vegan version, replace Greek yogurt and mayonnaise with plant-based alternatives and feta with a vegan cheese substitute.