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Creamy Roasted Beet Salad with Sweet Potato & Feta

Creamy Roasted Beet Salad with Sweet Potato & Feta

A delightful salad combining roasted beets, sweet potatoes, and feta cheese, perfect for cozy autumn evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Salad, Side Dish
Cuisine American, Vegetarian
Servings 4 servings
Calories 280 kcal

Equipment

  • oven
  • baking sheet
  • Mixing Bowl
  • Aluminum Foil

Ingredients
  

For the salad

  • 4 medium beets Scrubbed and trimmed.
  • 2 large sweet potatoes Peeled and chopped into cubes.
  • 3 tablespoons olive oil Used for roasting and dressing.
  • 1 teaspoon ground cumin Adds warmth to the dish.
  • 1 teaspoon salt To season roasted vegetables.
  • 1 teaspoon black pepper Freshly ground for enhanced flavors.
  • 2 tablespoons apple cider vinegar For dressing.
  • 1 tablespoon honey Balanced sweetness for dressing.
  • 0.5 cup crumbled feta cheese For creamy richness.
  • 0.25 cup fresh parsley Chopped for garnish.
  • 0.5 cup toasted walnuts For crunch.
  • 4 cups mixed greens Like arugula or spinach for serving.

For variations

  • 1 cup goat cheese Can substitute feta.
  • 1 pinch cayenne pepper For added spice.

Instructions
 

Roasting Vegetables

  • Preheat oven to 400°F (200°C).
  • Wrap each beet individually in aluminum foil and place on a baking sheet.
  • Roast beets for 50-60 minutes until tender.
  • On another baking sheet, spread chopped sweet potatoes, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and cumin.
  • Toss sweet potatoes to coat and roast for 25-30 minutes. Stir halfway through.

Making the Dressing

  • Once beets are roasted, let cool, then peel and chop into bite-sized pieces.
  • In a mixing bowl, whisk together remaining olive oil, apple cider vinegar, honey, and a sprinkle of salt and pepper.

Assembly

  • In a large mixing bowl, combine roasted beets, sweet potatoes, feta, parsley, and half of the walnuts.
  • Drizzle dressing over and toss gently to combine.
  • Serve over mixed greens and top with remaining walnuts.

Notes

This salad can be served warm or chilled. Prepare veggies in advance for easy assembly. Leftovers can be stored in an airtight container for a couple of days, but greens may need a refresh.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 35gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 200mgPotassium: 480mgFiber: 6gSugar: 6gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg
Keyword Autumn Salad, Creamy Roasted Beet Salad, Feta, healthy salad, Sweet Potato, Vegetarian Dish
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