This roasted beets and sweet potatoes with feta and cilantro recipe is steeped in the kind of nostalgia that smells like an autumn kitchen and tastes like Sunday dinner. My first memory of it is from a chilly October evening, when my grandma would pull a tray of caramelized root vegetables from the oven and toss them with tangy feta. That sweet, earthy aroma of beets mingling with nutty, roasted sweet potatoes never leaves your senses. Every bite feels like a hug.
As I recreated it in my own kitchen, I added cilantro for brightness and a lemony drizzle that balances the richness. It’s evolved into a dish I make almost weekly now — it’s reliable, versatile, and completely craveable. What I love most is that it lets vegetables shine in their own rustic way, yet still feels special enough for company.
We actually had something similar on the table last Thanksgiving, right next to this Greek Potato Salad that stole the spotlight. Somehow, it’s the unexpected recipes like these that get the most attention.
Why This Recipe is So Special
What sets this recipe apart is the perfect interplay of sweet, savory, and herbaceous. Roasting brings out a deep sweetness in the beets and potatoes, while feta adds a salty tang that lifts every bite. A squeeze of lemon juice or a sprinkle of garlic powder gives just enough zing to keep it exciting.
It’s also wonderfully flexible. You can serve it warm, at room temperature, or even chilled. It holds up well in the fridge for up to four days, which makes it an ideal make-ahead option — perfect for meal prep or holiday spreads.
Want more cozy flavors that play with contrast like this? Check out these Rustic Beet and Goat Cheese Stacks, which also strike that irresistible balance between earthy and tangy.
Ingredients & Preparation
The Ingredient Breakdown
Here’s what you’ll need to create this bold and balanced dish:
| Ingredient | Amount |
|---|---|
| Sweet Potatoes | 3 medium, peeled & cubed |
| Beets | 3 medium, peeled & cubed |
| Olive Oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
| Garlic Powder (optional) | ½ teaspoon |
| Crumbled Feta Cheese | ¾ cup |
| Fresh Cilantro | ¼ cup, chopped |
| Lemon Juice (optional) | To taste |
Sweet potatoes and beets roast beautifully together — just cut them to similar sizes so they cook evenly. Don’t skip the parchment paper; it makes for easy cleanup and prevents sticking.
Tools & Substitutions
All you need is a large baking sheet, a mixing bowl, and a sharp knife. A sturdy spatula helps when flipping the veggies halfway through roasting.
Substitutions? Absolutely.
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Golden beets for less staining and a subtler flavor.
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Goat cheese if you want a creamier, tangier bite.
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Parsley or mint in place of cilantro for a fresh twist.
If you’re building a mezze-style spread, consider pairing this with Mediterranean Baked Feta or Roasted Cauliflower and Sweet Potato Bowls — the flavor harmony is divine.
Cooking Instructions & Tips
Step-by-Step: How to Roast to Perfection
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the Veggies
In a large mixing bowl, combine sweet potato and beet cubes. Add olive oil, salt, pepper, and garlic powder if using. Toss until everything’s well coated.
Step 3: Roast Until Golden and Tender
Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until slightly crispy on the edges.
Step 4: Cool and Finish
Let the roasted veggies cool for about 5 minutes. Transfer to a serving bowl. Sprinkle with crumbled feta and chopped cilantro. Gently toss. Optional: drizzle with lemon juice for brightness.
Pro Tips to Nail It
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Flip halfway through roasting to get those irresistible crisp edges.
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Cut beets last to avoid staining the sweet potatoes.
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Let the veggies rest before adding feta so it doesn’t melt into mush.
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For meal prep: roast a double batch and store in separate containers — it reheats like a dream.
Need more wholesome meals with feta and veggies? Try this Avocado Feta Toast or the hearty Southwest Sweet Potato Skillet.
Serving, Storing & Pairing
What to Serve With This
This dish shines as a side to grilled chicken, fish, or even a light soup. It also pairs beautifully with:
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A fresh green salad like this Strawberry Spinach Salad
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Or a zesty Lemon Salmon Orzo Skillet for a satisfying dinner spread.
Or serve it over a bed of arugula with an extra squeeze of lemon for a hearty lunch bowl.
How to Store & Reheat
Leftovers store beautifully in an airtight container in the fridge for up to 4 days.
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Reheat in the oven at 350°F until warmed through.
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Or serve cold as a refreshing roasted veggie salad.
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Avoid microwaving with feta — it can get rubbery.
FAQ – Roasted Beets and Sweet Potatoes with Feta
Can I make this dish ahead of time?
Yes! Roast the veggies and keep the feta and cilantro separate. Combine before serving.
Do I need to peel the beets and sweet potatoes?
For best texture and flavor, yes. Peeling ensures caramelized edges and better seasoning absorption.
Is this dish gluten-free?
Absolutely — naturally gluten-free and vegetarian-friendly.
What’s a good substitute for feta cheese?
Goat cheese, ricotta salata, or even vegan feta will work.
Can I freeze it?
It’s not ideal — the texture of roasted veggies and feta changes upon thawing.
Conclusion
This roasted beets and sweet potatoes with feta and cilantro recipe is the kind of vibrant, feel-good dish that belongs in everyone’s rotation. It’s simple, colorful, and utterly satisfying — a side that quietly steals the show. For more warm, veggie-forward recipes like this, don’t miss my Mediterranean Chickpea Salad or Honey Feta Sweet Potato Bites.
Thanks for cooking with me! I hope this becomes a new favorite in your kitchen.
Loved this recipe? Let me know in the comments below.
Rate it, pin it to your favorite board on Pinterest, and share it with your veggie-loving friends!
Roasted Beets and Sweet Potatoes with Feta and Cilantro
- Total Time: 45
- Yield: 4 as a side, 2 as a light main
- Diet: Vegetarian
Description
Roasted Beets and Sweet Potatoes with Feta and Cilantro is a vibrant vegetarian dish that’s naturally sweet, savory, and tangy — perfect as a hearty side or light main.
Ingredients
• 3 medium sweet potatoes, peeled and cubed
• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ¾ cup crumbled feta cheese
• ¼ cup fresh cilantro, chopped
• Optional: squeeze of lemon juice for brightness
Instructions
1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes and beets with olive oil, salt, pepper, and garlic powder until evenly coated.
3. Spread the vegetables in a single layer on the baking sheet.
4. Roast for 30–35 minutes, flipping halfway through, until tender and crisped on the edges.
5. Remove from oven and let cool for 5 minutes.
6. Transfer to a serving bowl, add feta and cilantro, and toss gently.
7. Optional: Drizzle with lemon juice before serving.
Notes
– Use golden beets for less staining and a milder flavor.
– Cut veggies into uniform cubes for even roasting.
– Store leftovers in the fridge up to 4 days.
– Tastes great warm or chilled.
– Pairs well with grilled meats or hearty grain salads.
- Prep Time: 10
- Cook Time: 35
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 side portion
- Calories: 220
- Sugar: 7
- Sodium: 450
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 4
- Protein: 6
- Cholesterol: 20