Creamy Roasted Beet Salad (Print Version)
Roasted beets and sweet potatoes with tangy feta and a lemony yogurt dressing for a bright, satisfying salad.
# What You 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:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place 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 to coat and spread in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes, until tender and slightly caramelized. Let cool slightly.
04 - In a bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, Dijon mustard, salt, and pepper until creamy.
05 - Arrange arugula or mixed greens in a large bowl. Add the roasted beets, sweet potatoes, red onion slices, and crumbled feta.
06 - Drizzle with the creamy dressing and toss gently to combine all components evenly.
07 - Top with toasted pumpkin seeds or walnuts and a sprinkle of fresh herbs before serving.
# Expert Tips:
01 -
- You can roast the veggies ahead—no one will know if you sneak a taste straight off the pan.
- The dressing is versatile and I find myself using leftovers for lunch wraps or snacking with veggies.
02 -
- Don’t mix the beets and sweet potatoes on the same tray or you’ll end up with everything beet-red—learned that the messy way.
- Let veggies cool for a few minutes before tossing with greens or they’ll wilt fast and look a bit sad on the plate.
03 -
- Always line the baking sheets—less cleanup and better roasting every time.
- A sprinkle of fresh herbs just before serving wakes everything up and makes guests think you worked harder than you did.