Creamy Roasted Beet Salad (Print version)
Roasted beets and sweet potatoes with crumbled feta, arugula and a lemony yogurt dressing for a bright, creamy salad.
# 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 herbs (parsley, mint, or dill), chopped
# How to make it:
01 - Preheat oven to 425°F and 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 small pinch of salt. Toss evenly and spread in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes, until vegetables are tender and lightly caramelized. Allow to cool slightly.
04 - In a bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth.
05 - Place arugula or mixed greens in a large salad bowl. Add roasted beets, sweet potatoes, red onion slices, and crumbled feta cheese.
06 - Drizzle the salad with the creamy dressing and toss gently to combine.
07 - Finish with toasted pumpkin seeds or walnuts and chopped fresh herbs right before serving.
# Expert suggestions:
01 -
- The way the creamy yogurt dressing hugs every roasted vegetable is a little luxury in each bite.
- You can toss it together in advance, and it's just as delicious cold from the fridge as it is served warm.
02 -
- If you roast the beets and sweet potatoes together, the beets will stain everything—a lesson my favorite new shirt learned the hard way.
- Letting the roasted veg cool just slightly before adding to greens keeps the salad crisp instead of wilting.
03 -
- Always use parchment paper—the cleanup is so much easier and nothing sticks.
- A sprinkle of flaky salt over the salad right before serving makes all the flavors pop.