Creamy Roasted Beet Feta Salad (Printable)

Roasted beets and sweet potatoes with crumbled feta and a lemon-yogurt dressing for a bright, creamy vegetarian dish.

# 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 (optional)
14 - Fresh herbs (parsley, mint, or dill), chopped

# How To Make It:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place 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, then toss to coat and spread in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes, until tender and lightly caramelized. Allow vegetables to cool slightly before assembling.
04 - In a mixing bowl, whisk together Greek yogurt, lemon juice, remaining olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth.
05 - In a large salad bowl, arrange arugula or mixed salad greens as the foundation.
06 - Top greens with roasted beets, roasted sweet potatoes, sliced red onion, and crumbled feta cheese.
07 - Drizzle with creamy yogurt dressing. Gently toss to combine all ingredients evenly.
08 - Scatter toasted pumpkin seeds or walnuts and chopped fresh herbs over the top just before serving.

# Expert Suggestions:

01 -
  • This salad becomes a surprising conversation starter every time it lands on the table.
  • The dreamy yogurt dressing clings to every roasted bite and transforms even the simplest weekday lunch.
02 -
  • If you toss the salad when the veggies are piping hot, the greens wilt and lose that bright bite.
  • Lining trays with parchment saves you from endless scrubbing (and yes, I learned this the hard way).
03 -
  • Always let roasted veggies cool a bit before tossing with greens to keep the salad crisp.
  • If you have flavored olive oil, this is the recipe to use it — a lemon or basil-infused one is especially marvelous.

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