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
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.
Notes
- This salad can be served warm or chilled.
- For added protein, top with grilled chicken or chickpeas.
- Golden beets can be used for a milder flavor and vibrant color contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 20 mg
