Creamy Roasted Beet Sweet Potato Feta (Printable)

Vibrant roasted beets and sweet potatoes with creamy feta and luscious yogurt dressing. Perfect as a stunning side or light vegetarian main.

# What You 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

# Directions:

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 to make the dressing. 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 Tips:

01 -
  • The contrast between warm roasted vegetables and cool creamy dressing hits every comfort note
  • Its secretly forgiving, ingredients can be swapped based on what you have
  • The colors alone make people think you worked harder than you actually did
02 -
  • Beets stain everything, including your hands, wear gloves or accept pink fingers for a day
  • The dressing can be made ahead, but wait to dress until serving or the greens will wilt sadly
  • Leftovers keep for two days, store the dressing separately if you can
03 -
  • Cut your vegetables uniformly, tiny cubes burn while large pieces stay raw
  • Let the dressing sit for 10 minutes before serving, the garlic mellows beautifully

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