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ROASTED BEET AND SWEET POTATO SALAD WITH FETA centered hero view, clean and uncluttered
Yesica Andrews

Roasted Beet and Sweet Potato Salad with Feta Secrets

Discover the vibrant and delicious Roasted Beet and Sweet Potato Salad with Feta, a perfect Beet and Sweet Potato Salad that transforms simple roasted vegetables into a colorful and flavorful Roasted Vegetable Salad. This Healthy Roasted Salad combines tender roasted beets and sweet potatoes with tangy feta and a creamy yogurt dressing, making it an irresistible Fall Salad Recipe and one of the best Vegetarian Salad Ideas you'll try.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 medium beets, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 100g feta cheese, crumbled
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 2 tbsp olive oil (for dressing)
  • 1/4 cup toasted walnuts or pecans (optional)
  • 2 tbsp fresh parsley, chopped (optional)

Method
 

  1. Preheat the oven to 200°C (180°C fan)/400°F.
  2. Peel and cube the beets and sweet potatoes into uniform pieces.
  3. Toss the cubed vegetables with olive oil, salt, and pepper.
  4. Spread the vegetables in a single layer on a baking tray.
  5. Roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
  6. While roasting, whisk together Greek yogurt, lemon juice, honey, 2 tbsp olive oil, salt, and pepper to make the dressing.
  7. Once the vegetables are done, let them cool slightly.
  8. Arrange the roasted beets and sweet potatoes on a serving platter.
  9. Top with crumbled feta, toasted nuts, and fresh parsley if using.
  10. Drizzle the yogurt dressing over the salad.
  11. Serve immediately and enjoy the vibrant flavors.

Notes

  • For extra crunch and flavor, add toasted walnuts or pecans. Fresh parsley adds a refreshing touch and color. Leftover salad can be stored in the fridge for up to 2 days but is best served fresh.