Creamy Roasted Beet Sweet Potato (Printer-friendly)

Vibrant roasted beets and sweet potatoes with creamy feta and tangy yogurt dressing. A satisfying vegetarian dish.

# What you'll need:

→ Vegetables

01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
03 - 1 small red onion, thinly sliced
04 - 2 cups baby arugula or mixed greens

→ Cheese & Nuts

05 - 4 oz feta cheese, crumbled
06 - 1/3 cup toasted walnuts or pecans, roughly chopped

→ Dressing

07 - 1/2 cup plain Greek yogurt
08 - 2 tbsp olive oil
09 - 1 tbsp lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1 small garlic clove, finely grated
13 - Salt and freshly ground black pepper, to taste

→ For Roasting

14 - 2 tbsp olive oil
15 - 1/2 tsp sea salt
16 - 1/4 tsp ground black pepper

# Method:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss the beets and sweet potatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 35–40 minutes, tossing halfway, until golden and tender. Let cool slightly.
04 - While vegetables roast, whisk together the Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper in a small bowl to make the dressing. Adjust seasoning to taste.
05 - Arrange the arugula or mixed greens on a large serving platter. Top with the roasted beets, sweet potatoes, and red onion.
06 - Drizzle with the creamy yogurt dressing. Sprinkle crumbled feta and toasted walnuts or pecans on top.
07 - Serve immediately, or chill for up to 1 hour before serving.

# Expert Tips:

01 -
  • The warm roasted vegetables and cool creamy dressing create this incredible temperature contrast that makes every bite exciting
  • It's one of those rare salads that actually fills you up while still feeling light and fresh
  • You can prep everything ahead and assemble last minute, making it perfect for stress-free entertaining
02 -
  • Let those roasted vegetables cool for just 10 minutes before assembling, otherwise they'll wilt your arugula into sadness
  • The dressing thickens as it sits, so thin it with a teaspoon of water if needed before drizzling
  • Don't skip toasting your nuts, those 3 minutes in a dry pan transform them from merely crunchy to deeply flavorful
03 -
  • Wear gloves when peeling beets unless you want pink hands for days (learned this the hard way)
  • If your beets seem particularly large, cut them slightly smaller than your sweet potatoes so everything finishes roasting together

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