Creamy Roasted Beet With Feta (Printable)
Roasted beets and sweet potatoes with feta and a creamy yogurt-lemon dressing—bright, versatile and vegetarian.
# What You Need:
→ Vegetables
01 - 3 medium beets, peeled and diced
02 - 2 medium sweet potatoes, peeled and diced
03 - 1 small red onion, thinly sliced
04 - 4 cups arugula or mixed salad greens
→ Cheese
05 - 4 ounces feta cheese, crumbled
→ Creamy Dressing
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons extra-virgin olive oil
08 - 2 tablespoons lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Garnish
13 - 2 tablespoons toasted pumpkin seeds or walnuts (optional)
14 - Fresh parsley, mint, or dill, chopped
# How To Make:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange diced beets on one baking sheet and diced sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and add a pinch of salt. Toss well and spread evenly in single layers.
03 - Roast the sweet potatoes for 25 to 30 minutes and the beets for 35 to 40 minutes, or until both are tender and lightly caramelized. Allow vegetables to cool slightly after roasting.
04 - In a mixing bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, Dijon mustard, salt, and black pepper until smooth and homogeneous.
05 - Arrange arugula or mixed greens in a large bowl. Distribute roasted beets, sweet potatoes, red onion slices, and crumbled feta over the greens.
06 - Drizzle salad with creamy yogurt dressing and gently toss to combine all components without bruising the greens.
07 - Top with toasted pumpkin seeds or walnuts and a sprinkling of fresh herbs just before serving.
# Expert Hints:
01 -
- The way the creamy dressing clings to the sweet roasted veggies feels like something youd only get from a favorite cafe.
- It quickly becomes a regular request because it somehow manages to be both hearty and fresh at once.
02 -
- I once tried roasting the beets and sweet potatoes together but ended up with mushy potatoes and undercooked beets—separate pans are a must.
- Lining your trays with parchment makes cleanup a breeze and keeps everything from sticking so you get tender, caramelized veggies every time.
03 -
- Always roast beets and sweet potatoes on separate pans to avoid uneven textures.
- A dash of extra lemon juice just before serving wakes up all the flavors—dont skip it.