Creamy Roasted Beet Salad (Print Version)
Roasted beets and sweet potatoes tossed with 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 (220°C). 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 generous pinch of salt, tossing to coat. Spread the vegetables in an even layer.
03 - Roast sweet potatoes for 25-30 minutes and beets for 35-40 minutes, until both are fork-tender and edges begin to caramelize. Allow to cool slightly.
04 - In a mixing bowl, whisk together Greek yogurt, lemon juice, extra-virgin olive oil, honey or maple syrup, Dijon mustard, salt, and ground black pepper until smooth.
05 - Arrange arugula or mixed salad greens in a large serving bowl. Scatter roasted beets, sweet potatoes, and sliced red onion evenly over the greens.
06 - Top the salad with crumbled feta cheese. Drizzle the creamy dressing over the salad and toss gently to combine.
07 - Sprinkle with toasted pumpkin seeds or walnuts and freshly chopped herbs. Serve immediately.
# Expert Advice:
01 -
- It sneaks in a gloriously creamy dressing that feels indulgent but is actually light and fresh.
- This is the salad that always makes me crave seconds – which almost never happens with salad.
02 -
- If you crowd the baking sheets, the veggies steam rather than roast and won’t get those crispy edges.
- Letting the veggies cool slightly helps keep the greens from wilting and the feta from melting too much.
03 -
- Always taste and adjust the dressing—sometimes a bit more lemon or honey will make it perfect for your mood.
- If you want vibrant color, don’t mix until just before serving to keep the beets from dyeing everything pink.