Roasted Beet & Sweet Potato Feta (Printable version)

Roasted beets and sweet potatoes with crumbled feta and lemon-yogurt dressing—bright, creamy, and vegetarian.

# What you'll 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, plus more for roasting
08 - 2 tablespoons lemon juice
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon salt, plus more to taste
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

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange diced beets on one baking sheet and diced sweet potatoes on the other. Drizzle each with 1 tablespoon olive oil and a pinch of salt. Toss to coat evenly and spread in a single layer.
03 - Roast sweet potatoes for 25 to 30 minutes and beets for 35 to 40 minutes, or until tender and caramelized at the edges. Allow vegetables to cool slightly after removing from the oven.
04 - In a bowl, whisk together Greek yogurt, lemon juice, 2 tablespoons olive oil, honey, Dijon mustard, 1/2 teaspoon salt, and black pepper until smooth.
05 - Arrange arugula or mixed greens in a large bowl. Add roasted beets, sweet potatoes, red onion, and crumbled feta over the greens.
06 - Drizzle creamy yogurt dressing over the salad and toss gently to combine, ensuring even distribution.
07 - Scatter toasted pumpkin seeds or walnuts and chopped fresh herbs on top just before serving.

# Expert Advice:

01 -
  • You can prepare most of the salad ahead, keeping things easy for busy days.
  • The punchy flavors and creamy dressing never fail to impress guests or brighten up a solo meal.
02 -
  • One time I rushed and roasted the beets and sweet potatoes together—they cooked at different speeds and ended up mushy or too firm, so always separate them.
  • Chilling the roasted veggies slightly before adding them keeps the greens from wilting; it's worth the wait.
03 -
  • If your beets stain your hands, rubbing them with a bit of lemon juice gets most of the color off.
  • Roast extra veggies in advance: leftovers make tomorrow's lunch a breeze.

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