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Creamy roasted beet salad with sweet potato and feta on a plate

Creamy Roasted Beet Salad with Sweet Potato & Feta

A vibrant salad featuring roasted beets, sweet potatoes, creamy feta, and a tangy dressing, perfect for autumn.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium-sized beets, scrubbed and trimmed
  • 2 large sweet potatoes, peeled and chopped into cubes
Dressing
  • 3 tablespoons olive oil, divided Divided for roasting and dressing.
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper, to taste
Finishing Touches
  • 1/2 cup crumbled feta cheese Don't skimp on this!
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted walnuts, roughly chopped Reserved for topping.
  • Mixed greens (such as arugula or spinach) for serving

Method
 

Roasting the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Wrap each beet in aluminum foil and place on a baking sheet.
  3. Roast beets for 50-60 minutes until tender.
Roasting the Sweet Potatoes
  1. On another baking sheet, toss sweet potato cubes with olive oil, salt, pepper, and cumin.
  2. Roast for 25-30 minutes until golden and tender.
Preparing the Salad
  1. Once beets have cooled, peel and chop them into bite-sized pieces.
  2. In a mixing bowl, whisk together remaining olive oil, apple cider vinegar, honey, salt, and pepper.
  3. In a large bowl, combine roasted beets, sweet potatoes, feta, parsley, and half of the walnuts.
  4. Pour dressing over the salad and toss gently.
  5. Serve over a bed of mixed greens, topped with remaining walnuts.

Notes

Store leftovers tightly wrapped to avoid sogginess. Keep dressing separate until serving.