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Creamy Roasted Beet Salad with Sweet Potato & Feta

Creamy Roasted Beet Salad with Sweet Potato & Feta
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Indulge in the vibrant flavors of this Creamy Roasted Beet Salad with Sweet Potato & Feta. This delightful dish combines the sweetness of roasted beets and sweet potatoes with a rich, creamy dressing that enhances every bite. Perfect for gatherings or as a nutritious weeknight dinner, this salad is both visually stunning and packed with wholesome ingredients. With its earthy undertones and satisfying textures, it’s a versatile option that can be enjoyed warm or chilled. Customize it to suit your dietary preferences for an irresistible addition to any meal.

Ingredients

Scale
  • 2 medium beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 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
  • 4 oz feta cheese, crumbled (optional)
  • 2 cups baby spinach or arugula (optional)
  • 1/4 cup walnuts or pecans, toasted (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced beets and sweet potatoes with olive oil, salt, and pepper on the baking sheet.
  3. Roast vegetables for 30-35 minutes until tender and caramelized.
  4. In a mixing bowl, whisk together Greek yogurt, mayonnaise, honey/maple syrup, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add water if needed for consistency.
  5. Toast nuts in a dry skillet over medium heat for about 5 minutes until fragrant.
  6. Combine roasted vegetables with crumbled feta (if using) and optional greens in a bowl. Drizzle with dressing and toss gently.
  7. Top with toasted nuts before serving.

Nutrition

Find it online: https://chefangelina.com/creamy-roasted-beet-salad-with-sweet-potato-feta/