Creamy Roasted Beet with Sweet Potato (Print View)

Vibrant roasted beets and sweet potatoes with creamy feta, tangy yogurt dressing, and crunchy walnuts.

# What You'll Need:

→ Vegetables

01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
03 - 1 small red onion, thinly sliced
04 - 2 cups baby arugula or mixed greens

→ Cheese & Nuts

05 - 4 oz feta cheese, crumbled
06 - 1/3 cup toasted walnuts or pecans, roughly chopped

→ Dressing

07 - 1/2 cup plain Greek yogurt
08 - 2 tbsp olive oil
09 - 1 tbsp lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1 small garlic clove, finely grated
13 - Salt and freshly ground black pepper, to taste

→ For Roasting

14 - 2 tbsp olive oil
15 - 1/2 tsp sea salt
16 - 1/4 tsp ground black pepper

# Step-by-Step Directions:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss the beets and sweet potatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 35-40 minutes, tossing halfway through, until golden and tender. Let cool slightly.
04 - While vegetables roast, whisk together the Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper in a small bowl to make the dressing. Adjust seasoning to taste.
05 - Arrange the arugula or mixed greens on a large serving platter. Top with the roasted beets, sweet potatoes, and red onion.
06 - Drizzle with the creamy yogurt dressing. Sprinkle crumbled feta and toasted walnuts or pecans on top.
07 - Serve immediately, or chill for up to 1 hour before serving.

# Expert Suggestions:

01 -
  • Its the kind of salad that makes people forget theyre eating vegetables
  • You can roast everything ahead and assemble in minutes when guests arrive
  • The creamy feta and sweet potatoes make it feel substantial enough for a main course
02 -
  • Roasting the beets and sweet potatoes together on one sheet is fine but beets take slightly longer so cut them slightly smaller than the sweet potatoes
  • The dressing will seem thick when you first whisk it but the heat from the warm vegetables will thin it perfectly when you drizzle
  • Don't skip toasting the nuts as that warm nutty flavor makes the whole salad feel more special and considered
03 -
  • Use gloves when peeling raw beets unless you want pink stained hands for days
  • Let the roasted vegetables cool for at least 10 minutes so they don't wilt the greens completely

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