Creamy Roasted Beet Salad with Sweet Potato and Feta
A delightful combination of roasted beets, sweet potatoes, and creamy feta cheese, this salad offers a vibrant and nutritious addition to any meal.
Ingredients
For the salad
- 2 medium-sized beets Washed and scrubbed
- 1 large sweet potato Cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 cups mixed greens Such as arugula, spinach, or kale
- 1/2 cup feta cheese, crumbled For garnish
- 1/4 cup walnuts, chopped Optional for garnish
For the dressing
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 tablespoon fresh dill, chopped Optional for added flavor
Seasoning
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beets and sweet potato thoroughly.
- Wrap each beet in aluminum foil. Slice the sweet potato into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Cooking
- Roast the sweet potatoes in the oven for about 25-30 minutes, or until tender and slightly caramelized. Roast the beets for 45-60 minutes, depending on their size.
- Once cooked, let the beets cool slightly, then peel and chop them into bite-sized pieces.
Assembly
- In a small bowl, mix the Greek yogurt, lemon juice, honey or maple syrup, and fresh dill to create a creamy dressing.
- In a large bowl, combine the roasted sweet potatoes, beets, and mixed greens.
- Drizzle with the yogurt dressing and toss gently to combine.
- Add crumbled feta cheese and walnuts, if desired.
- Serve immediately or allow it to chill in the refrigerator for about 30 minutes to let the flavors meld.
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Notes
For a richer flavor, consider using a high-quality local feta. You can also add additional toppings like pumpkin seeds or fresh herbs for added variation.