Creamy Roasted Beet Salad (Printable Version)

Roasted beets and sweet potatoes with feta and a creamy yogurt-lemon dressing over peppery greens.

# 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, plus more for roasting
08 - 2 tablespoons lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt, plus more for roasting
12 - 1/4 teaspoon ground black pepper

→ Garnish

13 - 2 tablespoons toasted pumpkin seeds or walnuts (optional)
14 - Fresh herbs such as parsley, mint, or dill, chopped

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place diced beets on one sheet and sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and a pinch of salt, toss to coat, and spread evenly in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes until tender and slightly caramelized. Allow vegetables to cool slightly after roasting.
04 - In a bowl, whisk together Greek yogurt, lemon juice, extra-virgin olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth.
05 - Arrange arugula or mixed greens in a large bowl. Layer roasted beets, sweet potatoes, red onion slices, and crumbled feta cheese over greens.
06 - Drizzle salad with the prepared dressing and toss gently to combine all components.
07 - Sprinkle with toasted pumpkin seeds or walnuts and fresh herbs just before serving.

# Expert Tips:

01 -
  • It’s the kind of salad that looks way fancier than it is—people will ask for the recipe before they finish chewing.
  • The bright flavors and creamy tang mean it never feels like you’re just eating vegetables.
02 -
  • Roasting beets and sweet potatoes separately keeps their colors from bleeding together—unless you love everything pink.
  • Taste your dressing before adding to the salad; a dash more lemon or honey can make all the difference depending on your cravings.
03 -
  • Wear gloves when peeling beets if you care about staining—otherwise, embrace magenta hands.
  • Lining pans with parchment keeps cleanup fuss-free and prevents sticking.

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