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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.

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)

Instructions

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

Notes

  • Add roasted chickpeas or lentils for extra protein.
  • Top with toasted walnuts or pumpkin seeds for crunch.
  • Swap feta for goat cheese for a tangier option.
  • Use spinach or kale instead of mixed greens.
  • Stir in cooked quinoa to make it more filling.
  • Store veggies separately from greens and dressing to keep fresh.
  • Dressing lasts 3–4 days in the fridge; stir before using.

Nutrition