Roasted Beet Sweet Potato Feta (Printable)
Roasted beets and sweet potatoes with feta and a creamy yogurt dressing—bright, tangy, ideal for a light lunch or side.
# What You'll 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 chopped parsley, mint, or dill
# How-To Steps:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Distribute diced beets on one baking sheet and diced sweet potatoes on another. Drizzle each tray with 1 tablespoon olive oil and a pinch of salt. Toss to coat evenly and spread in a single layer.
03 - Roast sweet potatoes for 25–30 minutes and beets for 35–40 minutes, until both are tender and slightly caramelized. Cool slightly before assembling.
04 - In a mixing bowl, whisk together Greek yogurt, lemon juice, extra-virgin olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until fully combined and smooth.
05 - In a large bowl, arrange arugula or mixed salad greens. Top with roasted beets, sweet potatoes, and sliced red onion.
06 - Sprinkle crumbled feta evenly over vegetables. Drizzle salad with the prepared creamy dressing and toss gently to combine.
07 - Garnish with toasted pumpkin seeds or walnuts and a generous handful of fresh chopped herbs. Serve immediately.
# Expert Advice:
01 -
- Each bite is a contrast of creamy, tangy, and sweet, the sort you don&apost forget in a rush.
- Leftovers never last—everyone comes back for seconds, even the &aposnot-salad&apos folks.
02 -
- If you roast beets and sweet potatoes together, the beets will stain the whole batch—a lesson learned with pink sweet potatoes.
- Letting the roasted vegetables cool a bit stops the cheese from melting and preserves those beautiful colors.
03 -
- Roast your veggies ahead and chill them so assembly is a breeze on busy days.
- Don&apost rush the whisking: a truly creamy dressing needs a patient hand.