Roasted Beet Salad With Feta (Printer-friendly)

Roasted beets and sweet potatoes with feta and a creamy yogurt-lemon dressing for a bright, vegetarian dish.

# What You Need:

→ Vegetables

01 - 3 medium beets, peeled and diced
02 - 2 medium sweet potatoes, peeled and diced
03 - 1 small red onion, thinly sliced
04 - 4 cups arugula or mixed salad greens

→ Cheese

05 - 4 ounces feta cheese, crumbled

→ Creamy Dressing

06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons extra-virgin olive oil
08 - 2 tablespoons lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper

→ Garnish

13 - 2 tablespoons toasted pumpkin seeds or walnuts (optional)
14 - Fresh herbs (such as parsley, mint, or dill), chopped

# How to Make It:

01 - Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
02 - Arrange diced beets on one baking sheet and diced sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and a pinch of salt. Toss to coat and lay in an even layer.
03 - Roast sweet potatoes for 25–30 minutes and beets for 35–40 minutes, or until vegetables are tender and edges are caramelized. Allow to cool slightly before assembly.
04 - In a bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
05 - Arrange arugula or mixed greens in a large salad bowl.
06 - Top greens with roasted beets, roasted sweet potatoes, red onion slices, and crumbled feta cheese.
07 - Drizzle with creamy yogurt dressing and gently toss until evenly coated.
08 - Garnish with toasted pumpkin seeds or walnuts and scatter with fresh chopped herbs before serving.

# Expert Tips:

01 -
  • It tastes even fancier than it looks, thanks to the tangy yogurt dressing and crumbles of feta that melt just a little over the warm veg.
  • Cleanup is easy and the colors make everyone at the table pause to admire before diving in.
02 -
  • Forgetting to separate beets and sweet potatoes will turn everything a shocking pink—lovely, but not ideal.
  • Letting the roasted veg cool a touch before tossing preserves the greens’ lively crunch.
03 -
  • Layering veg while they’re still a bit warm deepens flavors and softens the greens just enough.
  • Toasting the nuts or seeds until fragrant adds a winning nutty crunch every time.

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