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.