Creamy Roasted Beet Salad with Sweet Potato & Feta
Experience a culinary delight with this Creamy Roasted Beet Salad with Sweet Potato & Feta, where the earthy sweetness of roasted beets and sweet potatoes meets the creamy tang of feta cheese. This vibrant salad is not only a feast for the eyes but also a nourishing meal that brings together wholesome ingredients in perfect harmony. The tangy dressing adds an invigorating zest, making it ideal for any occasion—whether served as a light lunch or an elegant side dish at dinner. Packed with flavors and textures, this salad will transport you to a world of culinary bliss!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 oz feta cheese, crumbled
- 2 cups baby spinach or arugula (optional)
- 1/4 cup walnuts or pecans, toasted (optional)
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced beets and sweet potatoes in olive oil, salt, and pepper. Spread on the prepared sheet.
- Roast for 30–35 minutes until tender; stir halfway through.
- For the dressing, whisk together Greek yogurt, mayonnaise, honey/maple syrup, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
- Combine roasted vegetables with feta cheese in a serving bowl. Drizzle with dressing and toss gently.
- Optionally top with toasted nuts and serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 9g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg