Creamy Roasted Beet with Feta (Printable)
Roasted beets and sweet potatoes with feta, arugula and a lemon-yogurt dressing—bright, creamy, vegetarian and gluten-free.
# 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 herbs such as parsley, mint, or dill
# How-To Steps:
01 - Preheat oven to 425°F and line two baking sheets with parchment paper.
02 - Place diced beets on one baking sheet and diced sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and a generous pinch of salt, then toss to coat and spread into a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes, and beets for 35 to 40 minutes, or until vegetables are tender and lightly caramelized. Remove from oven and allow to cool slightly.
04 - In a bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
05 - Arrange arugula or mixed salad greens in a large bowl. Distribute roasted beets, sweet potatoes, and red onion evenly over the greens. Sprinkle with crumbled feta cheese.
06 - Drizzle salad with the creamy dressing and gently toss to ensure an even coating.
07 - Finish with a sprinkle of toasted pumpkin seeds or walnuts and freshly chopped herbs before serving.
# Expert Tips:
01 -
- You get the best of sweet, tangy, and earthy flavors all in one colorful bowl—I promise it never tastes boring.
- This became a go-to for me because it feels luxurious without any fuss and is always pretty enough to wow guests (or just yourself).
02 -
- One time I rushed the beet roasting—don’t do it; undercooked beets are never as dreamy as you hope.
- Letting the veggies cool slightly before tossing keeps the greens from wilting into a soggy mess.
03 -
- Never skip parchment paper—clean-up will thank you, and roasted beets won’t take on an odd aftertaste.
- Amazingly, a small spoonful of yogurt dressing spread under the salad before piling it up keeps greens fresher for longer.