Name: Creamy Roasted Beet Salad with Sweet Potato & Feta Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 medium beets, peeled and cut into wedges; 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil; Salt and pepper, to taste; 4 cups mixed salad greens; 1/2 cup crumbled feta cheese; 1/4 cup chopped walnuts (optional); 3 tablespoons plain Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon honey; Salt and pepper, to taste

Get ready to fall in love with layers of color, flavor, and texture in every bite of Creamy Roasted Beet Salad with Sweet Potato & Feta! This vibrant dish is everything you want from a salad: it’s gorgeously jewel-toned, hearty enough for a main course, packed with sweet, earthy, and tangy notes, and topped off with a lush, creamy yogurt dressing. Whether you’re searching for a satisfying lunch, a standout side for dinner, or something beautiful to share with friends, this salad absolutely delivers.

Creamy Roasted Beet Salad with Sweet Potato & Feta Recipe - Recipe Image

Ingredients You’ll Need

This salad is proof that simple, quality ingredients shine their brightest together. Each one has its own role to play, contributing either a punch of color, depth of flavor, or craveable texture that makes Creamy Roasted Beet Salad with Sweet Potato & Feta such a showstopper.

Beets: Roasting brings out their natural sweetness and rich, earthy flavor—plus, they add that signature ruby hue!
Sweet Potatoes: Cubed and roasted, they become caramelized, soft, and sweet, making every forkful satisfying.
Olive Oil: Helps all those flavors meld together and ensures beautifully roasted, tender veggies.
Salt & Pepper: Essential for balancing flavors—be generous but taste as you go.
Mixed Salad Greens: A fresh, crisp base that contrasts perfectly with the warm veggies.
Feta Cheese: Tangy, creamy, and salty, feta crumbles add the perfect pop of flavor and contrast to the sweetness of the vegetables.
Walnuts (optional): A sprinkle of crunch and a toasty note—totally up to you, but highly recommended!
Plain Greek Yogurt: The star of the dressing, bringing creamy texture without heaviness.
Lemon Juice: Lifts everything with bright, fresh acidity.
Honey: Adds just a touch of sweetness to balance the tangy and savory notes.

How to Make Creamy Roasted Beet Salad with Sweet Potato & Feta

Step 1: Preheat and Prepare Your Oven

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep things mess-free and ensure those veggies roast up evenly. This simple step makes the cleanup easy and lets you focus on all the fun parts coming up!

Step 2: Roast the Beets and Sweet Potatoes

Toss beet wedges and sweet potato cubes in olive oil, salt, and pepper—this is where the magic starts. Lay them out in a single layer on your prepared sheet and roast for 35–40 minutes. When they’re fork-tender and caramelized at the edges, let them cool ever so slightly. The caramelization deepens their flavors and brings just the right touch of sweetness.

Step 3: Whisk Together That Dreamy Dressing

In a small bowl, whisk up plain Greek yogurt, fresh lemon juice, a drizzle of honey, and a pinch each of salt and pepper until it’s smooth and luscious. This creamy dressing is what brings all the elements of your Creamy Roasted Beet Salad with Sweet Potato & Feta together—rich, tangy, with a touch of sweetness!

Step 4: Assemble the Salad

In a large bowl, add your mixed salad greens, roasted beets and sweet potatoes, and crumbled feta cheese. If you love a bit of crunch, toss in some chopped walnuts too! This is where colors and textures meld—each component adding its own flair.

Step 5: Dress and Serve

Drizzle the creamy yogurt dressing right before serving, and gently toss everything to coat. Serve up immediately to enjoy all those flavors at their peak and the brilliant contrast of warm and cool ingredients.

How to Serve Creamy Roasted Beet Salad with Sweet Potato & Feta

Garnishes

For an extra layer of beauty and flavor, sprinkle your salad with freshly cracked black pepper, a few extra walnut pieces, or an extra drizzle of honey right before serving. A handful of chopped fresh parsley or mint can add a burst of green and freshness—perfect for impressing guests!

Side Dishes

This salad is a hero on its own, but it also pairs beautifully with simple proteins. Serve next to grilled chicken or delicate fish for a hearty, complete meal. For a vegetarian feast, pile it alongside a bowl of soup or some lightly toasted artisan bread.

Creative Ways to Present

Consider serving Creamy Roasted Beet Salad with Sweet Potato & Feta on a large platter so the colors shine for everyone to admire. For individual portions, try layering the ingredients in clear glass bowls or jars for a chic presentation, especially for picnics or packed lunches!

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Creamy Roasted Beet Salad with Sweet Potato & Feta, store it in an airtight container in the refrigerator for up to two days. It’s best to keep the dressing separate if possible, so your greens stay nice and crisp.

Freezing

While roasted beets and sweet potatoes freeze well on their own, the assembled salad and especially the greens are best enjoyed fresh. For meal prep, you can freeze the roasted veggies for up to a month—just thaw and bring to room temp before assembling the salad.

Reheating

If you prefer your salad warm, gently reheat the roasted beets and sweet potatoes in the microwave or oven until just warmed through before combining with the greens and feta. Never heat the salad with the greens or feta already added, as they can get soggy or melt.

FAQs

Can I use pre-cooked or canned beets instead of roasting fresh ones?

Absolutely! If you’re short on time, pre-cooked or canned beets make it even quicker to whip up Creamy Roasted Beet Salad with Sweet Potato & Feta. Just slice them and add with the sweet potatoes. The flavor will be slightly different but still delicious.

Is there a dairy-free option for the dressing?

For a dairy-free spin, swap Greek yogurt with a plant-based yogurt alternative and use a vegan cheese in place of feta. The salad is still creamy, tangy, and satisfying!

Can I make Creamy Roasted Beet Salad with Sweet Potato & Feta ahead of time for a party?

Definitely! Roast the vegetables and prepare the dressing up to a day in advance. Just assemble and dress the salad right before your guests arrive to keep everything looking and tasting fresh.

What other toppings can I add?

Feel free to get creative—dried cranberries, pumpkin seeds, or even sliced avocado can add extra layers of flavor and texture to Creamy Roasted Beet Salad with Sweet Potato & Feta.

How do I keep my hands from staining while handling beets?

A great trick is to wear gloves when peeling and chopping beets, or simply wash your hands with lemon juice afterward to lift any color. Using parchment paper on your cutting board also helps make cleanup a breeze!

Final Thoughts

There’s something undeniably joyful about digging into a bowl of Creamy Roasted Beet Salad with Sweet Potato & Feta—every forkful promises color, comfort, and a pop of fresh flavor. This is one of those recipes that’s easy to fall for and just as easy to make again and again. Give it a try and discover your new favorite salad!