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Creamy Roasted Beet Salad with Sweet Potato & Feta

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A vibrant salad featuring roasted beets, sweet potatoes, crumbled feta, and a zesty dressing, perfect for any occasion.

Ingredients

Scale
  • 4 medium-sized beets, scrubbed and trimmed
  • 2 large sweet potatoes, peeled and chopped into cubes
  • 3 tablespoons olive oil (divided)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted walnuts, roughly chopped
  • Mixed greens (such as arugula or spinach) for serving

Instructions

  1. Prep your oven: Preheat it to 400°F (200°C).
  2. Roast the beets: Wrap each beet in foil, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 45–60 minutes until fork-tender.
  3. Prepare the sweet potatoes: Toss sweet potato cubes with 2 tablespoons olive oil, cumin, salt, and pepper. Spread on a baking sheet.
  4. Roast the sweet potatoes: Place them in the oven for 25–30 minutes or until golden brown, flipping halfway.
  5. Make the dressing: Whisk apple cider vinegar, honey, and remaining olive oil in a small bowl.
  6. Toast the walnuts: Heat a skillet over medium heat, toasting walnuts for about 5 minutes until fragrant.
  7. Combine your salad: Peel beets, chop into bite-sized pieces, and mix with roasted sweet potatoes, feta, and parsley.
  8. Dress it up: Drizzle dressing over the salad and toss gently.
  9. Serve: Place mixed greens on a plate and top with beet and sweet potato mixture. Sprinkle with toasted walnuts.

Notes

This salad can be prepared ahead of time; just keep the dressing separate until serving.

Nutrition

Keywords: beet salad, roasted vegetables, healthy salad, vegetarian recipes

Find it online: https://savoryaddict.com/minute-creamy-roasted-beet-sweet-potato-salad-feta/