Description

Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant dish that brings together earthy beets, sweet potatoes, and tangy feta cheese for a delightful flavor experience. This salad is perfect for any occasion—whether served as a standalone meal or as a side at your next gathering. The creamy dressing, made with Greek yogurt and mayonnaise, adds richness while still being healthy. With its colorful presentation and satisfying textures, this salad not only pleases the palate but also supports various dietary needs, being gluten-free with easy adaptations for vegan diets.

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)
2 tablespoons olive oil
1/2 cup Greek yogurt
2 tablespoons mayonnaise
1 tablespoon honey or maple syrup
1 tablespoon lemon juice
1 teaspoon Dijon mustard

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced beets and sweet potatoes with olive oil, salt, and pepper on the baking sheet.
Roast for 30–35 minutes until tender and slightly caramelized, stirring halfway through.
In a mixing bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add water if a thinner consistency is desired.
Combine roasted vegetables with crumbled feta in a serving bowl. Drizzle dressing over the top and toss gently.
Serve topped with optional greens or toasted nuts.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 8g
Sodium: 350mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 9g
Cholesterol: 15mg