Creamy Roasted Beet Salad with Sweet Potato & Feta
This delightful salad combines roasted beets, sweet potatoes, and feta cheese with a creamy dressing, making it a visually appealing and nutritious choice for any occasion.
Ingredients
For the Salad
- 3 medium medium-sized beets, washed and trimmed
- 2 medium medium sweet potatoes, peeled and cubed
- 4 cups mixed greens (arugula, spinach, or your choice)
- 1 cup crumbled feta cheese
- 1/4 cup chopped walnuts or pecans (optional) Provide a satisfying crunch
For the Dressing
- 1/2 cup plain Greek yogurt Can be substituted with a dairy-free option
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until they are tender when pierced with a fork. Allow them to cool, then peel and dice.
- Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on another baking sheet. Roast for about 25-30 minutes until they are tender and slightly caramelized, turning halfway through.
Assembly
- In a small bowl, mix together the Greek yogurt, apple cider vinegar, honey, salt, and pepper to create the dressing. Adjust seasoning as desired.
- In a large bowl, combine the mixed greens, roasted sweet potatoes, and diced beets.
- Drizzle the dressing over the salad, tossing gently to combine.
- Top with crumbled feta cheese and chopped nuts if you are using them. Serve immediately.
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Notes
For optimal presentation, serve in a large, attractive bowl to showcase the vibrant colors. You can layer the greens and arrange the roasted ingredients for a stunning visual.