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Creamy Roasted Beet Salad

This vibrant salad combines roasted beets and sweet potatoes with tangy feta cheese and a creamy dressing, perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium beets, peeled and cut into wedges Look for firm beets with smooth skins.
  • 2 medium sweet potatoes, peeled and cubed Can substitute with other root vegetables.
Dressing
  • 3 tablespoons plain Greek yogurt Can be substituted with sour cream.
  • 1 tablespoon lemon juice Can use orange or lime juice for a different flavor.
  • 1 tablespoon honey Replace with maple syrup for a vegan option.
Other Ingredients
  • 2 tablespoons olive oil For tossing the vegetables.
  • 4 cups mixed salad greens Use your preferred salad greens.
  • 1/2 cup crumbled feta cheese Skip for vegan option.
  • 1/4 cup chopped walnuts Optional for added crunch.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, toss the prepared beets and sweet potatoes with olive oil, salt, and pepper.
Roasting
  1. Spread beets and sweet potatoes on the prepared baking sheet and roast for about 35-40 minutes, stirring occasionally.
Dressing
  1. In a small bowl, whisk together Greek yogurt, lemon juice, honey, salt, and pepper.
Assembling
  1. In a large serving bowl, mix the salad greens, roasted beets, sweet potatoes, and feta cheese. Add walnuts if desired.
  2. Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

Notes

Store any leftover salad in an airtight container for 2 to 3 days. Keep dressing separate to maintain freshness. This salad can be prepared in advance but is best served fresh.