Name: Creamy Roasted Beet Salad with Sweet Potato & Feta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium beets, peeled and diced; 1 large sweet potato, peeled and diced; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 4 cups mixed greens (arugula, spinach, or spring mix); ½ cup crumbled feta cheese; ¼ cup toasted walnuts or pecans; 2 tablespoons fresh parsley, chopped; ½ cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon lemon juice; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; Salt and pepper to taste

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Meet your new salad obsession: the Creamy Roasted Beet Salad with Sweet Potato & Feta. It’s colorful, comforting, and absolutely brimming with flavor. This dish brings together beautifully roasted vegetables, salty feta, crunchy nuts, and a tangy, luscious dressing—making every bite exciting. Whether you’re after a stunning weekday lunch or a crowd-pleasing side, the Creamy Roasted Beet Salad with Sweet Potato & Feta is just the ticket for satisfying bites and a pop of effortless elegance on your table.

Creamy Roasted Beet Salad with Sweet Potato & Feta Recipe - Recipe Image

Ingredients You’ll Need

It always amazes me how a handful of simple, well-chosen ingredients can come together to make something so memorable. Here, every element is carefully picked for its taste, texture, or vibrancy, giving the Creamy Roasted Beet Salad with Sweet Potato & Feta layers of flavor and color.

Beets: Roast until tender for that naturally sweet, earthy base, plus an irresistible jewel-toned hue.
Sweet potato: Offers mellow sweetness and creamy bite, perfectly pairing with the earthiness of beet.
Olive oil: Helps caramelize and crisp the veggies in the oven, unlocking flavor.
Salt and black pepper: Just enough seasoning to let the roasted flavors shine.
Mixed greens: Use arugula, spinach, or a spring mix for contrasting freshness, crunch, and color.
Feta cheese: The crumbly, salty punch ties the flavors together like magic.
Toasted walnuts or pecans: A little crunch goes a long way, and toasting takes flavor to the next level.
Fresh parsley: Brings brightness and a pop of green to finish the salad.
Greek yogurt: The creamy, tangy star of your dressing—plus a dose of protein.
Mayonnaise: Gives the dressing a luscious, velvety finish.
Lemon juice: Bright acidity wakes everything up and balances the richness.
Honey: Rounds out the tang and adds a gentle sweetness.
Dijon mustard: A little zing to keep the dressing interesting and layered.
Garlic: Minced fresh for a punchy, aromatic backbone.
Salt and pepper (for dressing): Tastes just right when properly seasoned.

How to Make Creamy Roasted Beet Salad with Sweet Potato & Feta

Step 1: Prep the Veggies and Roast

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper—no stubborn veg sticking on your watch! Dice your peeled beets and sweet potato into even pieces so they’ll cook perfectly. Toss everything with olive oil, salt, and pepper, making sure every bit is well coated. Roast in a single layer for about 25 to 30 minutes, giving them a flip halfway through. The result? Caramelized, tender bites bursting with color and flavor.

Step 2: Make the Creamy Dressing

While your veggies roast, whip up the dressing that gives the Creamy Roasted Beet Salad with Sweet Potato & Feta its signature flair. In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, honey, Dijon mustard, and minced garlic. Add salt and pepper to taste, then whisk until it’s totally smooth and inviting. You’ll want to dip everything in this!

Step 3: Toast Your Nuts

This is optional but highly recommended. Pop your walnuts or pecans in a dry skillet over medium heat and stir until they smell fragrant and take on a little color—just a few minutes. This step deepens the nutty flavor and adds irresistible crunch to the Creamy Roasted Beet Salad with Sweet Potato & Feta.

Step 4: Assemble the Salad

Time to build your masterpiece! Spread your favorite mixed greens on a serving platter. Pile on the warm (or cooled) roasted beets and sweet potato. Sprinkle with crumbled feta, toasted nuts, and fresh parsley. Drizzle generously with that homemade creamy dressing right before serving so everything stays crisp and fresh.

How to Serve Creamy Roasted Beet Salad with Sweet Potato & Feta

Garnishes

A shower of fresh parsley and a final scattering of extra feta or nuts make this salad pop visually and flavor-wise. For a surprising twist, a sprinkle of pomegranate seeds or a few microgreens will wow your guests and add brightness.

Side Dishes

The Creamy Roasted Beet Salad with Sweet Potato & Feta is lovely all on its own, but it also pairs beautifully with simple grilled chicken, seared salmon, or a platter of warm pita and hummus. For a hearty vegetarian meal, add a scoop of cooked quinoa or some chickpeas right into the salad.

Creative Ways to Present

This salad shines whether served on a grand platter for sharing or plated up individually for a stunning starter. You can also layer it in jars for meal prep lunches, or lay on mini toasts or crostini for party bites. The vibrant colors practically decorate the table for you!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers. This keeps the greens from getting soggy, making sure every bite stays crisp and fresh for up to 2 days in the fridge. The beets and sweet potato can be enjoyed cold straight from the fridge or brought to room temp before serving.

Freezing

Freezing isn’t recommended for the mixed salad, as greens and dressing don’t hold up well to the cold. However, you can freeze roasted beets and sweet potato alone if you like—just reheat before assembling your next batch of Creamy Roasted Beet Salad with Sweet Potato & Feta!

Reheating

To enjoy warm, simply spread the refrigerated roasted veggies on a baking sheet and pop them in a 350°F (175°C) oven for 10 minutes, or until heated through. Let them cool slightly before tossing into your greens and building your salad.

FAQs

Can I use golden beets instead of red?

Definitely! Golden beets offer a milder flavor and incredible visual contrast, making your Creamy Roasted Beet Salad with Sweet Potato & Feta even brighter and just as delicious.

Is there a vegan option for the dressing?

Absolutely. Swap Greek yogurt and mayonnaise for your favorite vegan versions (like coconut yogurt and vegan mayo), and choose a plant-based feta, so everyone gets a bite of this creamy goodness.

How far ahead can I make this salad?

You can roast the veggies and whisk together the dressing up to two days ahead. Keep all salad components separate, assembling just before serving for the best texture and freshest flavor.

Can I add extra protein to this salad?

Sure! Grilled chicken, roasted chickpeas, cooked quinoa, or even some sliced boiled eggs all make excellent protein-packed additions to a bowl of Creamy Roasted Beet Salad with Sweet Potato & Feta.

Is this salad gluten free?

Yes, this recipe is naturally gluten free. Just double-check any packaged ingredients and you’re all set!

Final Thoughts

If you’re looking to shake up your salad routine, I can’t recommend the Creamy Roasted Beet Salad with Sweet Potato & Feta enough. It’s vibrant, hearty, and so easy to make—perfect whether you’re hosting friends or treating yourself. Go ahead and give it a try; your table (and tastebuds) will thank you!

Creamy Roasted Beet Salad with Sweet Potato & Feta Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy a delightful and nutritious Creamy Roasted Beet Salad with Sweet Potato & Feta that combines the earthy sweetness of roasted beets and sweet potatoes with creamy feta cheese, crunchy nuts, and a tangy yogurt dressing.

Ingredients

Scale

Salad:

2 medium beets, peeled and diced
1 large sweet potato, peeled and diced
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 cups mixed greens (arugula, spinach, or spring mix)
½ cup crumbled feta cheese
¼ cup toasted walnuts or pecans
2 tablespoons fresh parsley, chopped

Creamy Dressing:

½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast vegetables: Toss diced beets and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized. Let cool slightly.
Prepare dressing: Whisk together Greek yogurt, mayonnaise, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until smooth.
Assemble salad: On a large serving platter, arrange mixed greens. Top with roasted beets and sweet potato, sprinkle with feta, nuts, and parsley. Drizzle with creamy dressing just before serving.