Creamy Roasted Beet Sweet Potato (Printable)
Vibrant salad with roasted beets, sweet potatoes, creamy feta, and tangy yogurt dressing. A satisfying vegetarian dish perfect for any occasion.
# What You Need:
→ Vegetables
01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
03 - 1 small red onion, thinly sliced
04 - 2 cups baby arugula or mixed greens
→ Cheese & Nuts
05 - 4 oz feta cheese, crumbled
06 - 1/3 cup toasted walnuts or pecans, roughly chopped
→ Dressing
07 - 1/2 cup plain Greek yogurt
08 - 2 tbsp olive oil
09 - 1 tbsp lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1 small garlic clove, finely grated
13 - Salt and freshly ground black pepper, to taste
→ For Roasting
14 - 2 tbsp olive oil
15 - 1/2 tsp sea salt
16 - 1/4 tsp ground black pepper
# How-To:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss the beets and sweet potatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 35–40 minutes, tossing halfway, until golden and tender. Let cool slightly.
04 - While vegetables roast, whisk together the Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper in a small bowl to make the dressing. Adjust seasoning to taste.
05 - Arrange the arugula or mixed greens on a large serving platter. Top with the roasted beets, sweet potatoes, and red onion.
06 - Drizzle with the creamy yogurt dressing. Sprinkle crumbled feta and toasted walnuts or pecans on top.
07 - Serve immediately, or chill for up to 1 hour before serving.
# Expert Tips:
01 -
- The warm roasted vegetables create this incredible contrast against cool crisp greens and tangy feta
- It is one of those rare salads that actually fills you up while feeling light and fresh
02 -
- Beets stain everything including your hands and cutting board, so consider wearing gloves or working on parchment
- The vegetables keep roasting after they leave the oven, so pull them out when they are just tender, not falling apart
03 -
- Cut your vegetables into uniform sizes so they roast at the same rate
- Do not overcrowd the baking sheet or the vegetables will steam instead of roast