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Creamy Roasted Beet Salad with Sweet Potato & Feta

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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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. Peel and dice the beets and sweet potatoes into bite-sized pieces. Arrange on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
  3. Roast the vegetables for 30-35 minutes, stirring halfway through, until tender and slightly caramelized.
  4. In a bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper. Add 1-2 tablespoons of water if needed for a thinner consistency.
  5. In a dry skillet over medium heat, toast the walnuts or pecans for about 5 minutes until golden and fragrant. Set aside to cool.
  6. Once the roasted vegetables cool slightly, combine with crumbled feta and optional greens (spinach or arugula) in a serving bowl. Drizzle the creamy dressing over the salad and toss gently to combine.
  7. Top with toasted nuts and serve immediately or refrigerate and serve chilled later.

Find it online: https://www.rapidrecipes.blog/creamy-roasted-beet-salad-feta/