Creamy Roasted Beet with Sweet Potato (Printable)

Vibrant salad with roasted beets, sweet potatoes, feta, and creamy yogurt dressing

# 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

# How-to Steps:

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. 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 Pointers:

01 -
  • The roasted vegetables get impossibly sweet and caramelized while the yogurt dressing keeps everything bright and fresh
  • It looks like something from a restaurant but comes together with mostly hands-off cooking time
  • You can make most of it ahead and just assemble when youre ready to impress
02 -
  • Let the roasted vegetables cool for at least 10 minutes before assembling, otherwise theyll wilt the arugula instantly
  • The dressing thickens as it sits, so thin it with a teaspoon of water if needed before drizzling
  • This salad travels beautifully if you keep the dressing separate until serving
03 -
  • Wear gloves when peeling and cutting beets unless you want pink hands for days
  • Cut your vegetables the same size so they finish roasting at the same time

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