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