Creamy Roasted Beet Salad with Sweet Potato & Feta Delight

This Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant, nutritious dish perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Appetizers

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Beets Earthy flavor base; substitute with roasted carrots for a different sweetness.
2 cups Sweet Potatoes Adds sweetness and creamy texture; can swap for butternut squash if desired.
1 cup Feta Cheese Adds richness and tang; use vegan cheese for a dairy-free option.
2 cups Baby Spinach or Arugula Optional leafy greens for added nutrients; substitute with kale or mixed greens.
1/2 cup Walnuts or Pecans Provides crunch and flavor; omit for nut-free option or substitute with seeds.

For the Dressing

1 cup Greek Yogurt Provides creaminess in the dressing; replace with silken tofu for a vegan alternative.
1/4 cup Mayonnaise Adds smoothness to the dressing; use vegan mayonnaise for a dairy-free version.
2 tablespoons Honey or Maple Syrup Adds sweetness to the dressing; use agave syrup for a vegan substitute.
2 tablespoons Lemon Juice Brightens flavor; use apple cider vinegar as an alternative.
1 tablespoon Dijon Mustard Adds depth to the dressing; can substitute with regular mustard.
2 cloves Garlic Adds aromatic flavor; adjust quantity based on preference.

For Roasting

2 tablespoons Olive Oil Essential for roasting and rich flavor; can use avocado oil as an alternative.
to taste Salt Enhances overall flavor.
to taste Black Pepper Enhances overall flavor.

Equipment

Oven
Baking sheet
Parchment paper
Mixing bowl
Whisk
Skillet

Method

Step-by-Step Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the beets and sweet potatoes into bite-sized pieces. Toss with olive oil, salt, and black pepper.
Spread beets and sweet potatoes on the baking sheet in a single layer and roast for 30–35 minutes, stirring halfway through.
Whisk together dressing ingredients in a medium bowl and adjust consistency with water if necessary.
Toast nuts in a dry skillet over medium heat for about 5 minutes until golden and fragrant, if using.
Combine roasted vegetables with crumbled feta cheese and leafy greens in a large mixing bowl. Drizzle dressing over and toss gently.
Sprinkle toasted nuts on top and serve immediately or chill for later.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 34gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 5000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Enjoy fresh, but you can prepare roasted vegetables in advance for a quick meal. Adding protein such as grilled chicken or chickpeas is optional.

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