Description
A vibrant and flavorful salad featuring roasted beets, sweet potatoes, and creamy feta cheese, tossed in a tangy yogurt-based dressing. Perfect as a light lunch or an impressive side dish.
Ingredients
Scale
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 oz feta cheese, crumbled
- 2 cups baby spinach or arugula (optional)
- 1/4 cup walnuts or pecans, toasted (optional)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 – 2 tablespoons water to thin the dressing (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Peel and dice the beets and sweet potatoes into bite-sized pieces.
- Arrange the diced vegetables on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast the vegetables for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized.
- While the vegetables are roasting, prepare the creamy dressing. In a bowl, whisk together the Greek yogurt, mayonnaise, honey or maple syrup, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Add 1-2 tablespoons of water if you prefer a thinner consistency.
- In a dry skillet over medium heat, toast the walnuts or pecans for about 5 minutes until they are golden and fragrant. Set aside to cool slightly.
- Once the roasted vegetables have cooled slightly, combine them with the crumbled feta cheese and optional greens (baby spinach or arugula) in a large serving bowl.
- Drizzle the creamy dressing over the salad and toss gently to combine all the ingredients.
- Top the salad with the toasted nuts and serve immediately, or chill it in the refrigerator and serve later.
Notes
- For a vegan option, substitute the Greek yogurt and mayonnaise with vegan alternatives.
- The salad can be prepared a day in advance and stored in the refrigerator. Keep the dressing separate until ready to serve for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Creamy Roasted Beet Salad, Roasted Beet Salad, Beet Salad, Sweet Potato Salad, Feta Salad, Healthy Salad, Side Dish, Appetizer