I’m thrilled to share my Roasted Beet Salad that pairs earthy beets, sweet potatoes, and tangy feta into a jewel-toned dish with a simple secret that preserves its vibrant color.

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I never thought a salad could steal the show, but my Vibrant Creamy Roasted Beet Salad With Sweet Potato & Feta did. Earthy beets and sweet potatoes meet crumbled feta cheese to make something vivid and a little rebellious.

It reads like a Roasted Beet Salad, yet feels more like a Beet Salad With Feta remix that keeps you curious. I bring this when I want guests to ask questions instead of just eating, and more often than not people go back for seconds.

Serve it chilled or at room temperature, and be ready for surprised faces when they taste it.

Ingredients

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Beets: earthy, sweet root high in fiber, folate and nitrates, bright color stains hands.
Sweet potatoes: naturally sweet, rich in beta carotene, vitamin A and complex carbs.
Feta cheese: salty tang, adds protein and calcium, it crumbles over salad for richness.
Greek yogurt: creamy base, boosts protein and probiotics, tames sweetness with tang.
Walnuts or pecans: toasty crunch, heart healthy fats, and adds bitter sweet depth.
Red onion: sharp bite, crisp texture, a little sugar when roasted turns mellow and sweet.
Lemon: bright acidity, vitamin C, balances richness and adds fresh citrus zip.

Ingredient Quantities

3 medium beets (about 1 to 1.5 lb), scrubbed and trimmed

2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2 inch cubes

3 tablespoons extra virgin olive oil, divided

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 small red onion, thinly sliced

4 cups mixed greens or baby arugula

4 ounces feta cheese crumbled (about 1 cup)

1/4 cup toasted walnuts or pecans, roughly chopped

1/4 cup fresh parsley, chopped

1/2 cup plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

2 tablespoons fresh lemon juice

1 clove garlic minced

Zest of 1 lemon optional

How to Make this

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1. Preheat oven to 400 F (200 C). Put foil or parchment on two baking sheets. Rub the beets with 1 tablespoon olive oil and a pinch of the kosher salt and black pepper, then wrap each beet or all together tightly in foil so they steam, set aside.

2. Toss the sweet potato cubes with 1 tablespoon olive oil, a little of the remaining salt and pepper, spread in a single layer on the second sheet so they can brown, roast both sheets at once if your oven fits, roast sweet potatoes about 25 to 30 minutes until tender and caramelized, roast beets 45 to 60 minutes until a fork slides in easily. Dont overcrowd the pan or they will steam not roast.

3. While they roast, toast the walnuts or pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, shaking often so they dont burn. Roughly chop and set aside.

4. When beets are cool enough to handle, slip the skins off with a paper towel or under running water and cut into wedges or cubes to match the sweet potatoes. Wear gloves if you dont want stained hands.

5. Make the creamy dressing by whisking together the Greek yogurt, Dijon mustard, honey or maple, lemon juice, minced garlic, the last tablespoon of olive oil, the remaining kosher salt and black pepper and lemon zest if using. Taste and adjust, if its too thick thin with 1 to 2 teaspoons water or extra lemon juice.

6. Thinly slice the red onion. If you want milder onion, toss the slices with a splash of lemon juice and a pinch of salt, let sit 10 minutes then drain a bit.

7. On a large platter or in a big bowl layer the mixed greens or arugula, scatter the roasted beets and sweet potatoes over top, add the sliced red onion, crumbled feta, toasted nuts and chopped parsley.

8. Drizzle most of the yogurt dressing over the salad and gently toss so the greens dont get crushed and the feta doesnt completely melt, reserve a little dressing for serving extra. Taste and add more salt or lemon if it needs brightness.

9. Serve chilled or at room temperature. This salad holds well so you can refrigerate for an hour for the flavors to meld, but let it sit at room temp 10 minutes before serving so the olive oil and feta taste best.

Equipment Needed

1. Oven (preheat to 400 F)
2. Two rimmed baking sheets
3. Aluminum foil or parchment paper
4. Chef’s knife
5. Cutting board
6. Large mixing bowl or serving platter
7. Small bowl and a whisk for the dressing
8. Dry skillet for toasting nuts
9. Measuring spoons and measuring cup
10. Paper towels or disposable gloves (for peeling beets)

FAQ

Q: How long do I roast the beets and sweet potatoes so they’re tender but not mushy?

Preheat oven to 400°F (200°C). If roasting whole beets, wrap in foil and roast 45 to 60 minutes until a skewer slides in. For 1/2 inch beet or sweet potato cubes roast 25 to 30 minutes, turning once, until edges are caramelized and a fork goes through. Smaller pieces cook faster, so check at 20 minutes. Let beets cool a bit and the skins will rub off easily with a paper towel.

Q: My hands and cutting board get stained when I handle beets. Any hacks to avoid that?

Wear disposable or silicone gloves, or use a plastic cutting board you don't mind staining. You can also roast beets in foil and peel them after roasting by rubbing skins off with a paper towel. If stains happen, scrub with baking soda and dish soap or rub with lemon juice right away; stains fade over time.

Q: Can I make this salad ahead of time and how long will it keep?

Yes. Roast the beets and sweet potatoes up to 3 days ahead and store in airtight containers. The yogurt dressing keeps 3 to 4 days refrigerated. Keep greens, nuts and feta separate and assemble right before serving so the greens dont go soggy.

Q: I’m dairy free. What can I use instead of Greek yogurt and feta?

Swap plain Greek yogurt for unsweetened coconut, cashew, or soy yogurt, and use a plant based feta or cubed roasted chickpeas for a salty bite. Replace honey with maple syrup to keep it vegan.

Q: My dressing is too thick. How do I thin it without losing flavor?

Whisk in 1 to 2 tablespoons of cold water or extra lemon juice until you reach the texture you like. A splash of olive oil will add sheen and round out the flavor. Taste after each addition so it stays bright and not watered down.

Q: Any simple serving or swap ideas to change the salad up?

Serve the warm roasted veg over the greens for contrast, or toss everything room temp. Add cooked quinoa or farro to make it more filling, swap walnuts for pumpkin seeds, or top with sliced grilled chicken or salmon for protein. A few orange segments add a nice bright pop.

Vibrant Creamy Roasted Beet Salad With Sweet Potato & Feta Recipe Substitutions and Variations

Beets: if you dont have red beets roast carrots or golden beets instead. Carrots give a similar sweet, earthy note; cut same size and roast the same time.
Sweet potatoes: swap with butternut squash or Yukon Gold potatoes. Butternut is just as sweet and creamy, Yukon Golds will be less sweet but roast up nicely.
Feta: use crumbled goat cheese or ricotta salata (or cotija) for a tangy salty bite. Goat cheese is creamier, ricotta salata/cotija hold up better if you want firmer crumbs.
Plain Greek yogurt: replace with sour cream, labneh, or plain dairy free yogurt for a vegan option. Start with the same amount and adjust for thickness and tang to taste.

Pro Tips

1. Give the beets and sweet potatoes their own space in the oven so they brown instead of steam, start the beets earlier because they take way longer, and rotate the sweet potato tray once so they get even caramelization, not burned bits on one side.

2. Wrap beets tight in foil to keep them moist and flavorful, but once theyre cool enough, pat them really dry before cutting so their juice doesnt water down the salad. Wear gloves if you dont want pink hands, and rub the skins off under running water or with a paper towel.

3. Toast the nuts low and watch them the whole time, they go from perfect to burned in seconds, or pop them in the oven for a few minutes at the end for even toasting. For milder onion toss slices with a splash of lemon and a pinch of salt, let sit ten minutes then drain to take the bite off.

4. Make the yogurt dressing a tad thicker than you think you need because the roasted veg will soak some up, but always reserve a little dressing to serve. Toss the salad gently so the greens dont get crushed and the feta doesnt melt into mush, and if you refrigerate let it sit at room temp ten minutes before serving so the flavors wake up.