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Vibrant Creamy Roasted Beet Salad with Sweet Potato & Feta

Vibrant Creamy Roasted Beet Salad with Sweet Potato & Feta


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  • Author: nakisha
  • Total Time: 45 minutes
  • Yield: Serves 4–6 1x

Description

This vibrant and creamy roasted beet salad with sweet potato and feta is a colorful, healthy twist on traditional potato salad. Packed with earthy beets, caramelized sweet potatoes, tangy feta cheese, and a creamy dressing, it’s perfect for lunch, dinner, or as a party side dish. This dish is easy to prepare, full of nutrients, and absolutely delicious.


Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed

  • 3 medium beets, peeled and cubed

  • 1 tablespoon olive oil

  • Salt and black pepper, to taste

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried thyme (optional)

  • 1/2 cup crumbled feta cheese

  • 1/4 cup chopped fresh parsley (or dill)

  • 2 tablespoons red onion, finely diced

  • 1/4 cup plain Greek yogurt (or sour cream)

  • 2 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice (or apple cider vinegar)

  • 1 teaspoon honey (optional, for sweetness)


Instructions

  • Preheat oven to 400°F (200°C).
    Line a baking sheet with parchment paper.

  • Prepare vegetables.
    Toss sweet potatoes and beets with olive oil, salt, pepper, garlic powder, and thyme.

  • Roast vegetables.
    Spread in a single layer on the baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and golden.

  • Cool slightly.
    Let roasted vegetables cool for about 10 minutes.

  • Make the dressing.
    In a large bowl, mix Greek yogurt, mayo, mustard, lemon juice, and honey until smooth.

  • Assemble the salad.
    Add cooled sweet potatoes and beets to the bowl with the dressing. Gently mix to coat.

  • Add feta and herbs.
    Stir in crumbled feta, chopped parsley, and diced red onion. Mix gently to combine.

  • Chill or serve immediately.
    Serve warm, at room temperature, or chilled after refrigerating for 30 minutes.

 

Notes

  • Substitute sweet potatoes with Yukon gold or red potatoes for a classic twist.

  • Use goat cheese instead of feta for a tangier flavor.

  • For added crunch, sprinkle with toasted walnuts or sunflower seeds.

  • This salad is naturally gluten-free and vegetarian

 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Cuisine: American, Mediterranean-Inspired