Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce isn’t just a recipe — it’s a comforting tradition that started one crisp autumn evening in my tiny kitchen. As the earthy scent of beets and sweet roasted carrots filled the air, I knew I had something special. Since then, it’s become a go-to dish that brings color, warmth, and flavor to even the busiest days.
There’s something calming about prepping vibrant root vegetables, drizzling them in olive oil, and watching them roast to perfection. This salad reminds me to slow down — to savor the process as much as the results.
The creamy garlic yogurt sauce adds brightness, while salty crumbled feta balances every bite. A sprinkle of pistachios or walnuts adds crunch, and fresh parsley brings it all to life. It’s not just satisfying — it’s crave-worthy.
Whether served for a cozy solo lunch or a crowd-pleasing starter, this dish always delights. Best of all, it feels elevated without being complicated. You don’t need a special occasion — just a little time and a craving for something nourishing.
Want more seasonal, flavor-packed recipes like this? Subscribe to Recipes by Sylvia and get new recipes straight to your inbox.
Why This Recipe is Special
The Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce stands out for its harmony of texture, color, and bold flavor. It’s a dish that looks elegant, yet comes together with simple, wholesome ingredients.
Roasting brings out the natural sweetness of the carrots and the deep, earthy flavor of the beets. Tossed in olive oil and lightly seasoned, they turn golden and tender with crisp edges — no extra effort needed.
The garlic yogurt sauce adds cool creaminess with a bright lemony tang. It’s the perfect contrast to the warm, caramelized vegetables.
Crumbled feta brings a briny kick, while chopped pistachios or walnuts add crunch and richness. A sprinkle of fresh parsley livens everything up, making each bite layered and satisfying.
This salad isn’t just pretty — it’s practical. Serve it as a light lunch, a side, or a vegetarian starter. It’s flexible, flavorful, and guaranteed to impress.
For more vibrant combinations, pair it with Sweet Potato Rounds with Whipped Goat Cheese or serve alongside Stuffed Portobello Mushrooms with Spinach, Feta & Cranberries.
Ingredients & Preparation
Ingredient Breakdown
The beauty of this Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce is how it transforms a handful of humble ingredients into something spectacular. Below is a simple breakdown of what you’ll need:
Salad Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Beets | 2 medium | Peeled and cut into cubes |
| Carrots | 2 large | Sliced into sticks |
| Olive oil | 2 tablespoons | For roasting |
| Salt & black pepper | To taste | For seasoning |
| Mixed greens | 3 cups | Arugula, spinach, or spring mix |
| Feta cheese | ½ cup | Crumbled |
| Pistachios or walnuts | 2 tablespoons | Chopped, for crunch |
| Fresh parsley | To garnish | Optional but recommended |
Garlic Yogurt Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Greek yogurt | ½ cup | Plain, full-fat preferred |
| Garlic clove | 1 small | Minced |
| Lemon juice | 1 tablespoon | Fresh squeezed |
| Olive oil | 1 teaspoon | Adds smoothness |
| Salt & pepper | To taste | Enhances flavor |
This salad works year-round, but especially shines in fall and winter when root vegetables are at their peak. It’s also naturally gluten-free and can be made vegetarian or nut-free depending on your needs.
Tools and Possible Substitutions
You don’t need fancy equipment for this recipe. A sharp knife, baking sheet, and mixing bowl will do the job. A silicone baking mat or parchment paper helps with even roasting and easy cleanup.
For substitutions:
Print
Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce
- Total Time: 40
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce is a vibrant, flavor-packed dish featuring caramelized root vegetables, tangy yogurt, creamy feta, and crunchy nuts over fresh greens — perfect for lunch or a light dinner.
Ingredients
• 2 medium beets, peeled & cubed
• 2 large carrots, sliced into sticks
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 3 cups mixed greens (arugula, spinach, or spring mix)
• ½ cup crumbled feta cheese
• 2 tbsp chopped pistachios or walnuts
• Fresh parsley, for garnish
•
• For the garlic yogurt sauce:
• ½ cup Greek yogurt
• 1 small garlic clove, minced
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt & pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place cubed beets and carrot sticks on the sheet. Drizzle with olive oil, season with salt and pepper, and toss well.
3. Roast for 25–30 minutes, turning halfway through, until vegetables are golden and tender.
4. In a small bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, salt, and pepper. Set aside.
5. Place mixed greens on a serving platter. Top with warm roasted vegetables.
6. Spoon the garlic yogurt sauce generously over the top.
7. Sprinkle crumbled feta, chopped pistachios or walnuts, and fresh parsley to finish.
8. Serve immediately as a light main or hearty side.
Notes
– Use gloves when handling beets to prevent staining.
– Store dressing and salad components separately to maintain freshness.
– Substitute goat cheese for feta if desired.
– Sunflower seeds can replace nuts for a nut-free version.
– Add cooked lentils or quinoa to make it more filling.
- Prep Time: 10
- Cook Time: 30
- Method: Roasting
- Cuisine: Mediterranean
-
Try goat cheese instead of feta for a tangier bite.
-
Use almonds or sunflower seeds if you’re avoiding pistachios or walnuts.
-
Swap the garlic yogurt sauce with this homemade tzatziki for a cucumber twist.
-
Not a fan of beets? Roasted sweet potatoes also work beautifully, like in this Roasted Sweet Potato and Feta Salad with Maple Drizzle.
Flexibility is part of what makes this salad so rewarding.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Making this Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce is simple and satisfying. Follow these steps for best results:
Step 1: Prep the vegetables
Preheat your oven to 400°F (200°C). Peel and cube the beets, then slice the carrots into sticks. Spread them on a lined baking sheet.
Step 2: Roast to perfection
Drizzle the veggies with olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, turning halfway, until edges are crisp and centers tender.
Step 3: Make the garlic yogurt sauce
While the veggies roast, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt and pepper in a small bowl. Chill until ready to serve.
Step 4: Assemble the salad
Place mixed greens on a large serving plate. Add the warm roasted vegetables, then spoon the garlic yogurt sauce generously over the top. Sprinkle crumbled feta, chopped nuts, and fresh parsley to finish.
Tips and Tricks to Perfect It
-
Cut the beets and carrots evenly so they roast at the same rate.
-
Use gloves when handling beets to avoid staining your hands.
-
Don’t skip turning the vegetables halfway through roasting — it ensures caramelized edges on all sides.
-
Serve warm or at room temperature. The contrast between the warm vegetables and cool yogurt is what makes it so comforting.
Craving more oven-roasted flavor? You’ll love this Caramelized Sweet Potatoes with Honey & Goat Cheese recipe or the Spinach Mushroom and Artichoke Galette, both equally cozy and shareable.
Serving, Storing & Pairing
What to Serve With It
There’s something about this Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce that makes it feel right at home in both casual meals and more elegant spreads. The bold, earthy flavor of roasted root vegetables pairs wonderfully with a wide range of dishes.
For a complete vegetarian meal, serve it alongside a slice of this flaky Spinach Mushroom and Artichoke Galette. The buttery crust and savory filling complement the salad’s tangy yogurt and sweet vegetables beautifully.
If you’re planning a light lunch or brunch, try it with Flatbread with Hummus, Grilled Veggies, and Fresh Herbs. The creamy hummus and crisp flatbread create a well-rounded Mediterranean-style plate that feels nourishing and full of texture.
Want to add protein? This salad works wonderfully next to grilled chicken, lemon-herb salmon, or even lentil patties. The feta adds enough salty richness that you won’t feel like anything is missing.
How to Store and Reheat
This salad stores well, but a few tips will keep the flavors and textures just right.
To store:
-
Place any leftover roasted beets and carrots in an airtight container. Refrigerate for up to 4 days.
-
Store the yogurt sauce separately to keep it fresh and avoid soggy greens.
-
Keep the greens, feta, and nuts in separate containers if possible.
To reheat:
-
Warm the vegetables in a skillet or oven at 350°F for 10 minutes — or use a microwave for a quick fix.
-
Reassemble when ready to serve: layer greens, warm vegetables, cold sauce, and toppings.
This method keeps the salad as fresh and flavorful as when first served. You can also repurpose leftovers into a wrap or grain bowl for something new.
If you like making salads ahead of time, try the hearty Roasted Vegetable Spinach Salad or the comforting Roasted Sweet Potato and Feta Salad with Maple Drizzle. Both are fantastic for meal prep!
Frequently Asked Questions
Can I make this salad ahead of time?
Yes — prep the roasted vegetables and yogurt sauce in advance. Store them separately in the fridge for up to 4 days. Assemble just before serving to keep the greens fresh and crisp.
Is there a vegan alternative to the yogurt and feta?
Absolutely. Use a plant-based yogurt (like coconut or almond) with a dash of lemon and garlic. For the feta, try vegan crumbles or omit it altogether and add more nuts for richness.
What greens work best in this salad?
Spring mix, baby spinach, and arugula all work beautifully. Choose a tender green with a mild bite — it should complement, not overpower, the roasted vegetables.
Can I roast the beets and carrots together?
Yes, just make sure they’re cut to similar sizes. Beets may take slightly longer, so keep an eye on them or place them on separate sides of the pan.
Conclusion
The Roasted Beet and Carrot Salad with Feta and Garlic Yogurt Sauce is one of those dishes that brings comfort, flavor, and beauty to the table with ease. Every bite tells a story — from the earthy sweetness of roasted vegetables to the cool tang of the garlic yogurt sauce. It’s a recipe that never feels tired, no matter how often you make it.
I love how adaptable it is — whether you’re serving it as a light lunch, a side, or building a whole meal around it. It holds its own yet pairs effortlessly with so many other recipes.
If you’re curious to try another variation, I highly recommend this Roasted Beet, Carrot & Lentil Salad with Feta Yogurt & Dill from Bojon Gourmet. It’s a lovely, hearty take that adds lentils and fresh dill into the mix — perfect for cooler months.