Name: Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 medium beets, peeled and cut into chunks; 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil (for roasting); Salt, to taste; Black pepper, to taste; 4 cups mixed salad greens or arugula; 1/2 cup crumbled feta cheese; 2 tablespoons chopped fresh herbs (parsley or dill); 1/2 cup Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon olive oil (for dressing); 1 garlic clove, finely grated; Salt and pepper, to taste (for dressing); 1 teaspoon honey or maple syrup (optional)

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Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing is a hearty and colorful salad that’s full of earthy, sweet, and tangy flavors. I love how the roasted vegetables bring warmth and depth, while the creamy yogurt dressing and crumbly feta add a bright, refreshing contrast. It’s the kind of salad that feels satisfying enough to be a meal on its own.

Why You’ll Love This Recipe

I turn to this salad when I want something that’s healthy, filling, and vibrant. The mix of sweet potatoes and beets creates a beautiful color palette, while the tangy feta and cooling yogurt dressing bring everything together. It’s easy to make, perfect for meal prep, and works just as well as a lunch or a side dish for dinner. I also enjoy how the ingredients stay fresh and flavorful, even when made in advance. Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salad:

Beets, peeled and cut into chunks
Sweet potatoes, peeled and cubed
Olive oil
Salt
Black pepper
Mixed salad greens or arugula
Crumbled feta cheese
Chopped fresh herbs (like parsley or dill)

For the Yogurt Dressing:

Greek yogurt
Lemon juice
Olive oil
Garlic, finely grated
Salt and pepper
Honey or maple syrup (optional, for a hint of sweetness)

Directions

I preheat the oven to 400°F (200°C).
I peel and cut the beets and sweet potatoes, then toss them with olive oil, salt, and pepper.
I roast the vegetables on a baking sheet for about 35–40 minutes, flipping halfway through, until golden and tender.
While the vegetables roast, I prepare the yogurt dressing by whisking together Greek yogurt, lemon juice, olive oil, garlic, salt, pepper, and a bit of honey or maple syrup if I want a touch of sweetness.
Once the roasted veggies have cooled slightly, I arrange a bed of greens on a large platter or bowl, then layer the warm beets and sweet potatoes over them.
I drizzle the yogurt dressing on top, sprinkle with crumbled feta, and finish with fresh herbs.

Servings and timing

This recipe serves 4 as a main or 6 as a side.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Sometimes I add roasted chickpeas or lentils to boost the protein.
For a nuttier crunch, I like tossing in toasted walnuts or pumpkin seeds.
I swap the feta for goat cheese if I want a creamier, tangier flavor.
I use baby spinach or kale instead of mixed greens depending on what I have.
Occasionally, I stir in cooked quinoa to make it more filling.

Storage/Reheating

I store the roasted vegetables separately from the greens and dressing in the fridge for up to 4 days. When I’m ready to eat, I reheat the veggies in the oven or microwave and assemble the salad fresh.
The yogurt dressing keeps well in an airtight container in the fridge for 3–4 days—I always give it a quick stir before using. Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing

FAQs

Can I roast the beets and sweet potatoes together?

Yes, I usually do. I just make sure to cut them into similar-sized pieces so they cook evenly.

What kind of yogurt should I use for the dressing?

I prefer using full-fat Greek yogurt for a creamier texture, but low-fat or plain yogurt also works fine.

Can I make this salad ahead of time?

Absolutely. I roast the veggies and prep the dressing in advance, then assemble everything just before serving to keep the greens fresh.

Is this salad served warm or cold?

I like it best slightly warm or at room temperature, but it’s delicious cold as well, especially the next day.

What can I substitute for feta cheese?

I sometimes use goat cheese, blue cheese, or even a dairy-free alternative for a vegan version.

Conclusion

This Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing is one of those dishes I come back to all year long. It’s nutritious, versatile, and packed with flavor. Whether I’m putting together a weekday lunch, a dinner side, or a crowd-pleasing platter, this salad always hits the mark.

Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing

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Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing is a hearty, colorful, and satisfying salad that combines the earthy sweetness of roasted vegetables with a creamy, tangy yogurt dressing and salty feta. It’s nutritious, easy to prepare, and perfect for any season.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings (main) or 6 servings (side)
Category: Salad
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

2 medium beets, peeled and cut into chunks
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil (for roasting)
Salt, to taste
Black pepper, to taste
4 cups mixed salad greens or arugula
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh herbs (parsley or dill)
1/2 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil (for dressing)
1 garlic clove, finely grated
Salt and pepper, to taste (for dressing)
1 teaspoon honey or maple syrup (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Peel and cut the beets and sweet potatoes into chunks. Toss them with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 35–40 minutes, flipping halfway through, until golden and tender.
While vegetables roast, whisk together Greek yogurt, lemon juice, olive oil, garlic, salt, pepper, and honey or maple syrup if using.
Let the roasted vegetables cool slightly.
Arrange salad greens on a large platter or in a bowl. Layer the warm vegetables over the greens.
Drizzle the yogurt dressing over the salad, sprinkle with crumbled feta, and top with fresh herbs.