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creamy roasted beet salad with sweet potato & feta recipe - Creamy Roasted Beet Salad with Sweet Potato & Feta served in a white bowl overhead view
Chloe

Creamy Roasted Beet Salad with Sweet Potato & Feta

creamy roasted beet salad with sweet potato & feta recipe made easy at home. A vibrant, hearty salad featuring earthy roasted beets and sweet potatoes, creamy
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

For the Roasted Vegetables
  • 3 medium red beets, peeled and cut into 1-inch cubes about 1 lb
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes about 1 lb
  • 3 tbsp olive oil divided
  • 1 tsp salt divided
  • 1/2 tsp black pepper divided
  • 1 tsp dried thyme
For the Dressing
  • 1/2 cup plain Greek yogurt full-fat recommended
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Salad
  • 5 oz baby arugula about 5 cups
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted walnuts optional
  • 2 tbsp fresh dill, chopped optional garnish

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. In separate bowls, toss the beet cubes with 1.5 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp thyme. Toss sweet potato cubes with remaining 1.5 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp thyme.
  2. Spread beets on one baking sheet and sweet potatoes on the other. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized. Remove from oven and let cool slightly.
  3. In a small bowl, whisk together Greek yogurt, extra-virgin olive oil, red wine vinegar, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
  4. On a large platter or individual plates, arrange the arugula. Top with roasted beets and sweet potatoes. Drizzle with the yogurt dressing. Sprinkle crumbled feta, toasted walnuts (if using), and fresh dill over the top. Serve immediately.