Roasted Beet and Sweet Potato Salad with Feta, Yogurt Dressing and Toasted Walnuts first came to life in my kitchen on a chilly Sunday when I craved something cozy yet fresh. The earthy sweetness of caramelized root vegetables, the creamy bite of feta, and that irresistible walnut crunch — it was instant magic.
Prepping this salad is a ritual I love: the beets staining my fingers ruby red, the sweet potatoes crisping beautifully in the oven, and the tangy yogurt dressing tying it all together. It’s more than just a dish — it’s a sensory moment that feels like kitchen therapy.
This salad delivers warmth, texture, and balance in every forkful, and it’s even better the next day. Whether you’re meal prepping or hosting, it’s the kind of recipe you’ll turn to again and again.
Love vibrant, crave-worthy dishes like this? Subscribe here for more comforting recipes straight from my kitchen.
Why This Salad is Something Special
This dish isn’t your average side salad. It’s filled with ingredients that not only nourish the body but excite the palate. The roasted beets and sweet potatoes deliver vibrant color and sweetness, while crumbled feta and toasted walnuts bring tang and crunch.
For example, if you’ve tried the maple garlic butter sweet potatoes or the comforting roasted sweet potato and beet quinoa salad, you already know how Sylvia’s recipes elevate humble ingredients into something worth savoring.
Topped with a light lemon-yogurt dressing, every bite hits all the right notes — creamy, sweet, tangy, and earthy. It’s a salad you’ll crave, even when it’s not salad season.
Ingredients & Preparation
What You’ll Need to Bring This Salad to Life
What makes this roasted beet and sweet potato salad with feta, yogurt dressing and toasted walnuts so special is how it transforms simple ingredients into something memorable. Each component plays a role — the sweetness of the roasted veggies, the creamy tang from the feta and yogurt, and the crunch from toasted walnuts. Here’s everything you’ll need to make it happen:
Ingredient Breakdown
| Ingredient | Amount | Purpose |
|---|---|---|
| Sweet potatoes (medium) | 2, peeled and cubed | Earthy sweetness, caramelized texture |
| Beets (medium) | 3, peeled and cubed | Deep flavor and vibrant color |
| Olive oil | 2 tablespoons | For roasting |
| Sea salt | ½ teaspoon | Enhances the natural flavors |
| Black pepper | ½ teaspoon | Adds a mild kick |
| Garlic powder (optional) | ½ teaspoon | Adds warmth and depth |
| Greek yogurt (plain) | 1 cup | Base for the creamy dressing |
| Lemon juice | 1 tablespoon | Adds brightness to the dressing |
| Honey or maple syrup | 1 teaspoon | Balances the tanginess with a hint of sweetness |
| Feta cheese (crumbled) | ⅓ cup | Salty, creamy finish |
| Toasted walnuts | ⅓ cup | Crunchy texture, nutty flavor |
| Fresh parsley or dill (chopped) | 2 tablespoons | For garnish and fresh herbal note |
| Optional: arugula or mixed greens | 2 cups | To bulk it up and serve as a bed |
Roasted Beet and Sweet Potato Salad with Feta, Yogurt Dressing and Toasted Walnuts
- Total Time: 40
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted Beet and Sweet Potato Salad with Feta, Yogurt Dressing and Toasted Walnuts is a vibrant, hearty, and wholesome dish full of creamy, crunchy, and earthy flavors — perfect as a main or a side.
Ingredients
• 2 medium sweet potatoes, peeled and cubed
• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• ⅓ cup crumbled feta cheese
• ⅓ cup toasted walnuts
• 2 tablespoons chopped fresh parsley or dill
• Optional: 2 cups arugula or mixed greens
Instructions
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place cubed sweet potatoes on one side and beets on the other.
3. Drizzle with olive oil and season with sea salt, pepper, and garlic powder. Toss gently to coat.
4. Roast vegetables for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
5. While veggies roast, toast walnuts in a dry skillet over medium heat for 3–4 minutes until golden and fragrant.
6. In a bowl, whisk together Greek yogurt, lemon juice, honey, a pinch of salt, and pepper to make the dressing.
7. Once vegetables are done, let cool slightly before assembling.
8. On a platter or bowl, layer roasted vegetables over greens if using. Drizzle with yogurt dressing.
9. Top with crumbled feta, toasted walnuts, and chopped herbs. Serve warm or chilled.
Notes
– To avoid staining, peel and chop beets while wearing gloves or use paper towels.
– For a dairy-free version, use plant-based yogurt and omit or replace the feta.
– Store leftovers in the fridge for up to 3 days. Keep dressing separate for best texture.
– You can roast the vegetables up to 2 days ahead for faster assembly.
– For extra crunch, substitute pecans or pumpkin seeds instead of walnuts.
- Prep Time: 10
- Cook Time: 30
- Method: Roasted
- Cuisine: American
Tools & Swaps to Make It Your Own
You don’t need fancy equipment — just a baking sheet, mixing bowls, and a whisk. A sharp knife for chopping the vegetables is key, and parchment paper helps with easy cleanup.
Want to make it dairy-free? Use a plant-based yogurt and skip the feta or swap in a dairy-free version. No walnuts? Try toasted pecans, pumpkin seeds, or even almonds for that same rich crunch. And if you’re out of lemon juice, apple cider vinegar works beautifully in the dressing too.
For those who love flavor-packed combinations, you might also enjoy how Sylvia pairs sweet and savory elements in her creamy ricotta and spinach stuffed sweet potatoes or the seasonal flair in this cranberry-glazed roasted butternut squash and Brussels sprouts.
Cooking Instructions & Tips
How to Roast, Whisk, and Build the Perfect Salad
Bringing this roasted beet and sweet potato salad with feta, yogurt dressing and toasted walnuts together is as satisfying as it is simple. Here’s exactly how to do it — and what to watch for at each step.
Step-by-Step Cooking Method
1. Preheat your oven
Set it to 400°F (200°C). This temperature allows both sweet potatoes and beets to roast evenly and develop those beautiful caramelized edges.
2. Roast the vegetables
Place the cubed sweet potatoes and beets on separate sides of the baking sheet. This keeps the beets from staining everything. Roast for 25–30 minutes, flipping halfway through. You want the edges golden and fork-tender.
3. Toast the walnuts
While the vegetables roast, toast your walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Stir frequently — they can burn quickly!
4. Make the yogurt dressing
In a bowl, whisk together Greek yogurt, lemon juice, honey, salt, and pepper. If you like a thinner dressing, add a teaspoon of water at a time until it reaches your desired consistency.
5. Assemble the salad
On a serving platter or bowl, layer your roasted beets and sweet potatoes. Drizzle with the yogurt dressing, sprinkle over the crumbled feta, toasted walnuts, and fresh herbs. Serve warm, room temperature, or chilled.
Tips to Get It Just Right
-
Separate roasting: Roast beets and sweet potatoes separately to preserve colors and texture.
-
Don’t skip the toasting: Toasted walnuts add depth that raw nuts simply don’t match.
-
Double the batch: This salad stores well and tastes even better the next day.
-
Add greens: For a fuller plate, layer over arugula or baby spinach just before serving.
If you enjoyed building layered flavors, you might love Sylvia’s beet and burrata salad with pine nuts or these sweet potato rounds with burrata and mint yogurt, both perfect for gatherings or lunch prep.
Serving, Storing & Pairing
When and How to Serve This Colorful Beauty
This roasted beet and sweet potato salad with feta, yogurt dressing and toasted walnuts is the kind of dish that’s right at home on just about any table. Its rich texture and bold color make it a showstopper — whether you’re hosting Sunday brunch or planning a cozy weeknight dinner.
Serve it slightly warm for comforting vibes or chilled for a refreshing contrast. It shines as a holiday side, a meatless Monday main, or even a make-ahead lunch.
Personally, I love plating it over a bed of baby arugula — the peppery greens contrast beautifully with the sweet, creamy flavors. Try pairing it with herby roasted chicken or grilled salmon for a full meal. Or keep it light with a hearty veggie soup.
If you’re craving variety, it also pairs deliciously with this strawberry orange salad with spinach and arugula — especially when hosting a spring or summer spread. And if you’re after something warm, the rustic roasted vegetable bake with cannellini beans is a perfect partner for cooler nights.
Storing & Reheating Notes
Got leftovers? Lucky you.
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it a great next-day lunch. Just keep the dressing on the side if you’re prepping in advance to prevent sogginess.
Reheating isn’t required, but if you prefer warm veggies, gently reheat the sweet potatoes and beets in the oven at 300°F (150°C) for about 10 minutes before assembling.
Avoid the microwave, which can make them mushy and dull. The salad is best enjoyed at room temp or just slightly warmed.
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time?
Absolutely. You can roast the vegetables and toast the walnuts up to 2 days in advance. Just store them in separate containers in the fridge and assemble with the dressing when ready to serve.
What can I use instead of yogurt?
For a dairy-free option, you can substitute the Greek yogurt with plain coconut yogurt or cashew cream. Just be sure to adjust lemon and sweetness to your liking.
Do I need to peel the beets?
Yes, it’s best to peel beets before roasting. Their skin can become tough in the oven. Use gloves or paper towels to avoid staining your hands.
Can I serve it without greens?
Of course! It’s delicious on its own. However, serving it over a bed of arugula, spinach, or mixed greens adds a lovely peppery contrast and makes it more filling.
How long does the dressing keep?
The yogurt dressing will keep for up to 5 days in a sealed jar in the fridge. Give it a quick stir before drizzling, as it may separate slightly over time.
Conclusion: A Salad to Keep in Your Rotation
There’s something undeniably comforting about a recipe that delivers flavor, color, and nourishment all in one bite. This roasted beet and sweet potato salad with feta, yogurt dressing and toasted walnuts does just that — every forkful is creamy, crunchy, sweet, and tangy, with just the right amount of bite.
It’s the kind of dish that makes its way into your weekly meal prep, your holiday table, and even your last-minute lunchbox — effortlessly. The simple prep, paired with bold flavors, means you’ll keep coming back to it again and again.
And if you’re as hooked on roasted veggie salads as I am, don’t miss Sylvia’s sweet potato rounds with burrata and mint yogurt — they make an irresistible appetizer or side. Or for something heartier, try this creamy ricotta and spinach stuffed sweet potato, perfect for cozy nights in.
Want to see how others build on similar flavors? This version from RecipeTin Eats — a roasted sweet potato salad with honey lemon dressing — brings a totally different twist while keeping that roasted sweetness front and center.