Creamy Roasted Beet Salad (Printable Version)
Roasted beets and sweet potatoes tossed with arugula, feta, and a lemon-yogurt dressing.
# 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 - Chopped fresh parsley, mint, or dill
# How To Make:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Scatter diced beets on one baking sheet and diced sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and a pinch of salt. Toss to coat and spread 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. Let cool slightly.
04 - In a bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, Dijon mustard, salt, and ground black pepper until smooth.
05 - Arrange arugula or mixed salad greens in a large salad bowl. Top with roasted beets, roasted sweet potatoes, thinly sliced red onion, and crumbled feta cheese.
06 - Drizzle salad with creamy yogurt dressing and toss gently to combine all components.
07 - Sprinkle salad with toasted pumpkin seeds or walnuts and finish with fresh chopped herbs just before serving.
# Expert Advice:
01 -
- The yogurt dressing makes every bite feel airy and rich, like you&re getting away with something decadent.
- This salad is a colorful showstopper that somehow tastes even better the next day—if you&re lucky enough to have leftovers.
02 -
- Roasting beets and sweet potatoes on separate trays prevents the whole salad from turning magenta—I learned this after a very pink mishap.
- A pinch more salt in the dressing than you think truly brings all the flavors forward; it&aposs transformative.
03 -
- Always roast extra vegetables—you&ll thank yourself when you want a quick lunch later in the week.
- Mix dressing directly in the serving bowl, then build the salad on top to cut down on dishes and make sure every leaf gets coated.