Creamy Roasted Beet Salad (Printable Version)
Roasted beets and sweet potatoes with arugula, crumbled feta and a creamy yogurt dressing—bright, tangy, and satisfying.
# What You'll 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 parsley, mint, or dill, chopped
# Preparation Steps:
01 - Set oven to 425°F and line two baking sheets with parchment paper.
02 - Place 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 spread in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes, or until tender and caramelized at the edges. Allow vegetables to cool slightly.
04 - Whisk together Greek yogurt, lemon juice, extra-virgin olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth.
05 - Place arugula or mixed greens in a large bowl. Layer roasted beets, roasted sweet potatoes, and red onion slices over the greens, then sprinkle with crumbled feta cheese.
06 - Drizzle the prepared dressing over salad components and toss gently until coated.
07 - Finish with toasted pumpkin seeds or walnuts and scatter fresh herbs over the top prior to serving.
# Expert Tips:
01 -
- The creamy dressing clings perfectly to the warm roasted vegetables, making each bite unforgettable.
- This salad nearly always wins compliments—even from those who swear they don't like beets.
02 -
- Once, in a rush, I tossed hot beets straight onto the greens and ended up with wilted, faintly pink lettuce—let veggies cool a bit first.
- Switching from honey to maple syrup made the whole salad taste deeper—don't be afraid to play with what you have.
03 -
- Cut beets and sweet potatoes roughly the same size so they roast evenly—uneven pieces can go from raw to burnt in no time.
- Tossing veggies in oil right before roasting helps the edges caramelize instead of steam.