Creamy Roasted Beet Sweet Potato Feta (Printer-friendly)
Roasted beets and sweet potatoes with tangy feta and a creamy yogurt-lemon dressing.
# 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 - Chopped fresh herbs (parsley, mint, or dill)
# How-To Guide:
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 25–30 minutes and beets for 35–40 minutes until tender and slightly caramelized. Allow to cool slightly before assembling.
04 - In a bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth.
05 - Arrange arugula or mixed salad greens in a large bowl. Top with roasted beets, sweet potatoes, red onion slices, and crumbled feta cheese.
06 - Drizzle the prepared dressing over the salad ingredients and gently toss to combine.
07 - Finish with toasted pumpkin seeds or walnuts and a sprinkling of fresh herbs just before serving.
# Expert Advice:
01 -
- The combination of roasted beets and sweet potatoes is like having sunshine on your plate even in the middle of winter.
- A creamy, tangy yogurt dressing ties everything together and makes the salad both comforting and refreshing.
02 -
- I once made the mistake of roasting beets and sweet potatoes together—the beets colored everything and the sweet potatoes turned mushy too soon.
- Adding the dressing just before serving keeps the greens lively and the flavors bright instead of muddled.
03 -
- Scrub and dry your beets and sweet potatoes well to help them caramelize instead of steam.
- Reserve a little feta and herbs to sprinkle on top for the prettiest presentation.