There’s just something magical about roasted veggies, isn’t there? That caramelized sweetness, the way the kitchen fills with a cozy aroma—it’s like a warm hug from the oven. This Roasted Beet Salad with Sweet Potato & Feta is my family’s latest obsession, and I promise, it’s not your everyday salad.
Between soccer practice, school projects, and the endless snack requests from my three kiddos, I don’t always have time for complicated meals. But this salad? It’s colorful, nourishing, and comes together with simple steps—exactly what a busy mom needs.
Table of Contents
Why You’ll Love This Roasted Beet Salad with Sweet Potato & Feta
- It’s hearty enough to be dinner, but light enough not to weigh you down.
- The combo of earthy beets, sweet potatoes, and tangy feta hits every flavor note.
- It looks like a restaurant dish but takes less than an hour.
- Picky eaters might just surprise you—mine actually fought over the last roasted beet wedge.
What Does This Salad Taste Like Roasted Beet Salad with Sweet Potato & Feta?
Imagine sweet, tender roasted beets mingling with creamy, slightly salty feta. Then add in the cozy vibes of roasted sweet potato and the crunch of fresh greens. To tie it all together, a tangy Greek yogurt dressing with just a kiss of honey. It’s bright, creamy, earthy, and satisfying all at once.
Ingredients You’ll Need for Roasted Beet Salad with Sweet Potato & Feta
When I say this salad is vibrant, I mean it—the colors alone could brighten up the dullest Tuesday night. Every ingredient plays a role, from earthy beets to the creamy feta that ties it all together. Here’s a closer look at what you’ll need (and why):
- Beets (2 medium, peeled and cut into wedges): The heart of this recipe! Beets bring that deep ruby color and a naturally sweet, earthy flavor. Once roasted, they become tender and caramelized—almost candy-like in their richness. Pro tip: wear gloves while peeling unless you want pink-stained fingers (a look I’ve rocked more than once).
- Sweet Potatoes (2 medium, peeled and cubed): These little orange gems add a cozy sweetness that balances the earthy flavor of the beets. Roasting them brings out their natural sugars and gives the salad that hearty, stick-to-your-ribs quality. If you’re already a sweet potato lover, you might also enjoy my Roasted Sweet Potato Kale Salad—another family favorite around here.
- Olive Oil (2 tablespoons): This is the magic that helps those beets and sweet potatoes roast to golden perfection. A drizzle of good olive oil not only prevents sticking but also adds a subtle richness.
- Salt and Pepper (to taste): Simple seasonings, but don’t underestimate them. A pinch of salt brings out the natural sweetness of the veggies, while pepper adds just a tiny kick of warmth.
- Mixed Salad Greens (4 cups): Think of these as your salad’s soft, leafy bed. You can go with a spring mix, baby spinach, or even a peppery arugula if you like a little bite. The greens keep the dish feeling fresh and light.
- Feta Cheese (1/2 cup crumbled): Ah, the creamy, salty punch of feta—it’s what makes this salad irresistible. It pairs beautifully with both the sweetness of the roasted vegetables and the tang of the yogurt dressing.
- Walnuts (1/4 cup chopped, optional): I call these the “crunch factor.” Walnuts add texture, nuttiness, and healthy fats. They’re optional, but honestly? I almost never skip them because that little crunch makes the whole dish feel extra special.
For the Dressing:
- Greek Yogurt (3 tablespoons, plain): This is the creamy base for our dressing—tangy, rich, and so much lighter than mayo-based dressings.
- Lemon Juice (1 tablespoon): Brightens the flavors and cuts through the richness of the feta and sweet potatoes.
- Honey (1 tablespoon): A drizzle of honey balances the tang with just the right hint of sweetness.
- Salt and Pepper (to taste): A final seasoning touch that brings everything together.
Step-by-Step Instructions for Roasted Beet Salad with Sweet Potato & Feta
This salad looks fancy but trust me—it’s as easy as roasting, whisking, and tossing. Let’s walk through it step by step so you feel completely confident making your Roasted Beet Salad with Sweet Potato & Feta.
Step 1: Preheat Your Oven
First things first—set your oven to 400°F (200°C). This is the sweet spot for roasting because it gives the beets and sweet potatoes enough heat to caramelize beautifully without drying out. I like to line my baking sheet with parchment paper for easy cleanup (and let’s be real—anything that saves me scrubbing time after dinner is a win).
Step 2: Prep and Season the Vegetables
Peel your beets and sweet potatoes, then cut the beets into wedges and cube the sweet potatoes into bite-sized chunks. Place them in a large mixing bowl, drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. Toss until every piece has that glossy coating—this helps them roast evenly.
(Pro tip: I usually roast a few extra sweet potatoes while I’m at it so I can throw them into a quick lunch salad the next day—like my Roasted Sweet Potato Salad. It’s a lifesaver on busy weekdays.)
Step 3: Roast to Perfection
Spread the seasoned veggies out on your prepared baking sheet in a single layer. Don’t overcrowd them—if they’re piled up, they’ll steam instead of roast, and we want that golden, caramelized edge. Slide the pan into the oven and roast for 35–40 minutes, flipping halfway through.
You’ll know they’re ready when the sweet potatoes are fork-tender and the beets have softened but still hold their shape. The natural sweetness that develops in this step is what makes this Roasted Beet Salad with Sweet Potato & Feta so crave-worthy.
Step 4: Whisk the Creamy Dressing
While your veggies are roasting, grab a small bowl and whisk together the Greek yogurt, lemon juice, honey, salt, and pepper. It should be smooth, creamy, and pourable. Taste as you go—you might want a little more lemon for brightness or a touch more honey if you prefer sweeter dressings.
This dressing is the unsung hero of the dish. It adds creaminess without being heavy, tying all the earthy and sweet flavors together.
Step 5: Assemble the Salad
In a large serving bowl, layer in your mixed salad greens first. Then gently scatter the roasted beets and sweet potatoes over the top. Crumble the feta cheese across the veggies, and if you’re using walnuts, sprinkle them in for that crunchy surprise in every bite.
At this point, it’s already looking restaurant-worthy. Honestly, I’ve brought this to potlucks and people always assume I ordered it from a fancy café!
Step 6: Dress and Serve
Right before serving, drizzle your yogurt dressing over the salad. Use just enough to lightly coat everything—salads are always happier when they’re dressed gently, not drowned. Toss it all together with a light hand, and you’re ready to enjoy.
Serve this Roasted Beet Salad with Sweet Potato & Feta as a light vegetarian main or pair it with grilled chicken or fish for a more filling meal. Either way, it’s a showstopper that makes eating wholesome feel like a treat.
Tips and Tricks for the Perfect Salad – Roasted Beet Salad with Sweet Potato & Feta
- Prep ahead: Roast the veggies earlier in the day. They’re delicious slightly warm or at room temp.
- Cheese swap: Try creamy goat cheese instead of feta for a tangier twist.
- Make it a meal: Add grilled chicken, salmon, or chickpeas for extra protein.
- Don’t over-dress: Start with half the dressing, toss, then add more if needed. Nobody likes soggy greens!
- Kid tip: If your little ones are beet-skeptical, serve them the sweet potato cubes first—they’re usually a hit.
Storage Roasted Beet Salad with Sweet Potato & Feta
If you have leftovers, store the undressed salad in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate jar and drizzle just before eating to keep it fresh.
FAQs
Can I make this vegan?
Absolutely! Just swap the yogurt for a plant-based option and use vegan feta or omit the cheese.
Do I need to peel the beets?
I recommend peeling them for this recipe since they’re roasted in wedges—but if you scrub them well, you could leave the skin on.
Can I serve it cold?
Yes! It’s just as delicious chilled, making it a great make-ahead lunch option.
Conclusion
This Roasted Beet Salad with Sweet Potato & Feta is proof that salads don’t have to be boring. With vibrant colors, hearty roasted veggies, and a creamy tangy dressing, it’s the kind of recipe that makes healthy eating joyful (and dare I say… crave-worthy). Next time you need a quick yet impressive dish, give this one a try—you may even convert the beet haters at your table.
If you make this recipe, I’d love for you to share it! Tag me on Instagram or leave a review on the blog—I can’t wait to see your beautiful bowls of goodness.
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Print
Roasted Beet Salad with Sweet Potato & Feta
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant, hearty salad featuring roasted beets and sweet potatoes, creamy feta, and a tangy Greek yogurt dressing.
Ingredients
2 medium beets, peeled and cut into wedges
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
4 cups mixed salad greens (spring mix, baby spinach, or arugula)
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts (optional)
3 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon honey
Salt and pepper, to taste (for dressing)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel and cut the beets into wedges and the sweet potatoes into cubes. Place in a large bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Spread vegetables in a single layer on the baking sheet. Roast for 35–40 minutes, flipping halfway, until tender and caramelized.
4. While veggies roast, whisk together Greek yogurt, lemon juice, honey, salt, and pepper in a small bowl until smooth.
5. In a large serving bowl, layer the salad greens, then top with roasted vegetables, crumbled feta, and walnuts if using.
6. Drizzle with the yogurt dressing just before serving and toss gently to combine.
Notes
Roasting extra sweet potatoes is a great idea for quick lunches.
Use gloves when peeling beets to avoid staining your hands.
Arugula adds a nice peppery bite if you prefer stronger greens.
This salad pairs well with grilled chicken or fish for a more filling meal.
