Creamy Roasted Beet Salad (Printable Version)
Roasted beets and sweet potatoes with feta and a lemon-yogurt dressing for a bright, creamy 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
14 - Fresh herbs (parsley, mint, or dill), chopped
# How To Make:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Arrange 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, ensuring even coating. 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 vegetables to cool slightly.
04 - In a mixing bowl, whisk together Greek yogurt, lemon juice, olive oil, honey, Dijon mustard, salt, and ground black pepper until smooth and emulsified.
05 - In a large serving bowl, arrange arugula or mixed salad greens as a base. Top with roasted beets, sweet potatoes, sliced red onion, and crumbled feta cheese.
06 - Drizzle salad with the creamy yogurt dressing and gently toss to combine. Garnish with toasted pumpkin seeds or walnuts and freshly chopped herbs before serving.
# Expert Advice:
01 -
- This dish is secretly like a canvas: you can swap in what you have, and it still feels special every time.
- The creamy, tangy yogurt dressing clings to the roasted veg in a way that makes every forkful feel just a bit decadent.
02 -
- Roast the beets and sweet potatoes on separate trays, or everything will end up fuchsia pink (learned this after one muddy-looking salad).
- Let the veg cool a bit before adding feta or greens, otherwise the cheese melts and you lose those lovely crumbles.
03 -
- Line your baking trays or you’ll regret the cleanup—beet juice is relentless.
- Letting the veg rest out of the oven really deepens their flavor as the steam escapes.