I’m not exaggerating when I say this is one of those salads that turns even the most skeptical veggie-eater into a believer. If you’ve ever doubted that beets could be anything more than a boring side, let me introduce you to this Creamy Roasted Beet Salad with Sweet Potato & Feta. It’s earthy, sweet, tangy, and oh-so-creamy—basically a warm hug in salad form.
There’s something about roasted vegetables that makes them taste a little magical. The beets get that deep, sweet flavor with caramelized edges, while the sweet potatoes bring just the right amount of richness and softness. Paired with a creamy yogurt-based dressing and salty feta? It’s the perfect mix of textures and flavors. I love making this as a weekday lunch or as a colorful side for dinner when I want something hearty but still healthy-ish.
And here’s the best part—it’s just as good warm as it is cold, so you can make it ahead of time or toss it together at the last minute. Let’s dive in!
Ingredients You’ll Need
Here’s a quick list of everything you need to make this delicious roasted beet salad:
2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
4 cups mixed greens or arugula
½ cup crumbled feta cheese
¼ cup sliced red onion (optional)
2 tbsp chopped walnuts or pecans (optional)
For the creamy dressing:
3 tbsp Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice or apple cider vinegar
1 tsp honey
Salt and pepper, to taste
STEP 1: Roast the Beets and Sweet Potato
This is where all the flavor-building starts. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Toss your cubed beets and sweet potatoes in a tablespoon of olive oil, and don’t forget to season them with a little salt and pepper. Spread them out in a single layer—give them space so they roast instead of steam.
Roast in the oven for 25 to 30 minutes, flipping halfway through. You’re looking for golden edges and fork-tender bites. Once done, let them cool slightly so they don’t wilt your greens too much when you assemble the salad.
Tip: If you’re short on time, you can roast the veggies the night before and store them in the fridge. They reheat beautifully or can go straight into the salad cold.
STEP 2: Whip Up the Creamy Dressing
This dressing is one of those “throw everything in a bowl and mix” recipes, and it always turns out smooth and luscious.
In a small bowl, combine:
3 tbsp Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice (or apple cider vinegar)
1 tsp honey
Salt and pepper to taste
Whisk it all together until you have a thick, creamy dressing. The yogurt gives it a nice tang, the honey adds just a touch of sweetness, and the mustard brings everything into balance.
Optional but delicious: If your roasted veggies are still warm, tossing them in a spoonful of the dressing before adding them to the greens makes them extra creamy and flavorful.
How to Assemble and Customize Your Creamy Roasted Beet Salad
Now that your roasted veggies are looking golden and delicious and that creamy dressing is whisked to perfection, it’s time to bring everything together. This is the fun part—building the salad and watching all those vibrant colors and textures come together on the plate.
Whether you’re serving this as a main dish for lunch or as a hearty side with dinner, it’s a guaranteed crowd-pleaser. And if you’re like me and love recipes that are flexible, you’re going to love how easy it is to switch things up with this one. But let’s get into the heart of the salad first.
STEP 3: Assemble the Salad
Grab your favorite large serving bowl or platter—it’s going to be colorful, so go for something that’ll let all those roasted reds, oranges, and greens shine.
Start by layering your 4 cups of mixed greens or arugula on the bottom. I love using a peppery arugula mix here because it adds a nice bite that balances the sweetness of the roasted veggies. If you prefer baby spinach or spring mix, go for it.
Next, add the roasted beets and sweet potatoes. I like to pile them right on top, slightly warm, so they blend a bit with the greens without making them soggy. The heat also helps the feta get just a little creamy when it hits the veggies.
Then sprinkle over your ½ cup of crumbled feta cheese. That creamy, salty bite of feta brings everything together—it’s honestly non-negotiable in my book. If you’re dairy-free, you can swap in a plant-based feta or skip it entirely, though you’ll miss a little of that creamy tang.
Optional, but highly recommended: Add a handful of sliced red onion for a little zing and crunch. And if you like a little nutty texture, go ahead and sprinkle 2 tablespoons of chopped walnuts or pecans over the top.
At this point, the salad already looks amazing. You could stop right here and serve it as-is. But we’re not done just yet.
STEP 4: Dress It Up
You’ve got two choices here—drizzle or toss. If you’re serving this for a group, I recommend drizzling the dressing over the top just before serving. It makes for a pretty presentation and lets everyone see all those beautiful ingredients.
But if you’re eating this right away and want everything evenly coated, gently toss the salad with the dressing in a large bowl before serving.
Either way, the creamy dressing ties the whole dish together. It’s tangy and a little sweet, which balances the roasted flavors perfectly. And the yogurt keeps it light while still feeling rich.
Tips and Simple Variations
This salad is easy to adapt depending on what you have on hand or what you’re craving. Here are a few ideas:
Add protein: Grilled chicken, chickpeas, or quinoa make this a full meal. It’s a great way to turn the salad into a satisfying dinner.
Try different greens: Baby kale or spinach works beautifully if arugula isn’t your thing.
Go vegan: Skip the feta and use a plant-based yogurt in the dressing. You’ll still get all the creamy goodness with zero dairy.
Make it ahead: Roast the veggies and whisk the dressing the night before. Store everything separately and assemble just before serving for a quick and easy meal.
Seasonal swaps: Don’t have sweet potatoes? Try roasted carrots, butternut squash, or even parsnips. Beets and creamy dressing go with almost any roasted veg.
Your Questions Answered + Final Thoughts on This Creamy Roasted Beet Salad
Before we wrap up this colorful and cozy salad recipe, let’s go over some of the most frequently asked questions I get when it comes to making this dish. Whether you’re prepping ahead for a busy week or wondering how to switch up the ingredients, I’ve got you covered.
FAQ: Creamy Roasted Beet Salad with Sweet Potato & Feta
1. Can I use canned or pre-cooked beets instead of roasting fresh ones?
Absolutely! If you’re short on time, canned or vacuum-packed cooked beets work just fine. Just make sure to drain them well and pat them dry before adding them to the salad. They won’t have that caramelized flavor, but they’ll still bring the earthy sweetness you want.
2. What’s the best way to store leftovers?
If you’ve already dressed the salad, it’s best eaten within a day. The greens can get soggy in the fridge. If you want to store it longer (up to 3 days), keep the dressing and roasted veggies separate from the greens and assemble portions as needed.
3. Can I make this salad vegan?
Yes! Just swap the Greek yogurt and mayonnaise in the dressing with plant-based alternatives (like coconut or almond yogurt and vegan mayo), and leave out the feta or use a vegan version. It still tastes amazing.
4. What kind of nuts work best in this salad?
Walnuts and pecans are my go-tos for this recipe. They both add a slightly sweet, nutty crunch that pairs really well with the beets and sweet potatoes. Toasting the nuts for a few minutes before adding them takes the flavor up a notch.
5. Is this salad better warm or cold?
It honestly works both ways. I love serving it warm during fall or winter when I want something comforting, but it’s just as good cold for a refreshing summer side. If you’re packing it for lunch, it’s perfect chilled.
6. Can I add a grain to make it more filling?
Definitely. Cooked quinoa, farro, or couscous are all great additions if you want to bulk this up into a more filling main dish. Just add about ½ to 1 cup cooked grain when you assemble the salad.
7. What protein pairs well with this salad?
Grilled chicken, salmon, or even roasted chickpeas are perfect if you want to turn this into a protein-packed meal. The flavors balance beautifully with both meat and plant-based proteins.
Why You’ll Want to Make This Again and Again
This Creamy Roasted Beet Salad with Sweet Potato & Feta is one of those recipes that makes healthy eating feel anything but boring. It’s colorful, flavorful, and full of texture—crunchy nuts, creamy dressing, sweet roasted veggies, and tangy feta all in one bite.
It also works for just about any occasion:
Need a quick weeknight dinner? Add some grilled chicken and call it done.
Planning a holiday menu? This salad looks gorgeous on the table.
Prepping lunches for the week? Make the components ahead and throw it together in minutes.
Once you make this once, don’t be surprised if it becomes part of your regular rotation. And if you give it a try, I’d love to hear how it turns out! Let me know in the comments what variations you’ve tried or what you served it with.
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Creamy Roasted Beet Salad with Sweet Potato & Feta
Description
This creamy roasted beet salad is a colorful and satisfying dish that blends earthy beets and sweet potatoes with the tangy saltiness of feta cheese. A drizzle of creamy dressing ties it all together, making it a perfect warm salad for lunch or a vibrant side dish for dinner.
Ingredients
2 medium beets, peeled and cubed
1 large sweet potato, peeled and cubed
1 tbsp olive oil
Salt and pepper to taste
4 cups mixed greens or arugula
½ cup crumbled feta cheese
¼ cup sliced red onion (optional)
2 tbsp chopped walnuts or pecans (optional)
For the creamy dressing:
3 tbsp Greek yogurt
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice or apple cider vinegar
1 tsp honey
Salt and pepper to taste
Instructions
1 Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the beet and sweet potato cubes in olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized. Let them cool slightly.
2 Prepare the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and creamy.
3 Assemble the salad: In a large bowl or serving platter, layer the mixed greens. Add the roasted beets and sweet potatoes, then scatter the crumbled feta on top. Add red onion slices and nuts if using.
4 Add the dressing: Drizzle the creamy dressing over the salad just before serving. Toss gently to combine or serve with the dressing on the side.
Notes
For an extra creamy texture, toss the roasted vegetables in a spoonful of the dressing while still warm. This salad can be served warm or cold and pairs beautifully with grilled chicken or fish for a more filling meal.
