Creamy Roasted Beet Salad with Sweet Potato & Feta

A Roasted Vegetable Salad Bursting with Sweet, Savory, and Creamy Goodness

Are you ready to elevate your salad game with something that’s not just nutritious, but irresistibly flavorful? This Creamy Roasted Beet Salad with Sweet Potato & Feta is a stunning, satisfying dish that combines sweet potato, roasted beets, tangy feta cheese, and a luscious creamy tahini yogurt dressing. It’s one of those savory beet recipes that manages to feel both indulgent and nourishing, perfect for a weeknight meal or an impressive side for entertaining.

Whether you’re planning a wholesome sweet potato healthy dinner, seeking out interesting salads with roasted vegetables, or simply love bold flavors and vibrant colors, this savoury salad checks every box.

⭐ Highlights of This Salad

• Vegetarian & Easily Vegan
• Gluten-Free
• Refeição Amigável De Preparação
• Fiber-Rich & Antioxidant-Packed
• Perfect for Lunch, Dinner, or Holiday Side Dishes

🥗 Ingredients Breakdown

Each ingredient plays a key role in making this one of the most balanced and crave-worthy feta vegetables recipes out there.

🧄 For the Roasted Vegetables

• 2 medium sweet potatoes, peeled and cubed — provide a sweet, creamy texture and richness
• 3 medium beets, peeled and cubed — earthy, sweet, and full of color
• 2 colheres de sopa de azeite de oliva — for a golden, caramelized roast
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 colher de chá de alho em pó
• 1/2 tsp ground cumin (optional, but adds warmth)

🥬 For the Salad Base

• 4 cups mixed greens (baby spinach, arugula, or kale)
• 1/2 small red onion, thinly sliced — sharp contrast to the sweetness of the root veggies
• 1/3 cup crumbled feta cheese — salty, tangy, and creamy (or vegan alternative)
• 1/4 cup chopped toasted walnuts or pecans — nutty crunch
• Fresh herbs, like mint or parsley, for brightness

🥣 For the Creamy Dressing

• 3 tbsp Greek yogurt (or unsweetened plant-based yogurt)
• 1 tbsp tahini — adds nutty depth and creaminess
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1 tsp maple syrup or honey
• Salt & peppera gosto
• 1–2 tsp water, to thin as needed

🧑‍🍳 Step-by-Step Instructions

🔥 Step 1: Roast the Vegetables

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
2. Toss cubed sweet potatoes and beets with olive oil, salt, pepper, garlic powder, and cumin. For cleaner colors, you may want to roast them separately.
3. Spread out in a single layer and roast for 35–40 minutes, flipping halfway, until fork-tender and slightly crispy on the edges.
4. Remove from oven and let cool slightly. You want them warm but not piping hot when added to the greens.

📝 Tip: Roast extra veggies and store them for lunches throughout the week. They reheat beautifully or can be tossed into other salads side dishes.

🧄 Step 2: Make the Creamy Dressing

1. In a small bowl, whisk together yogurt, tahini, lemon juice, olive oil, and maple syrup.
2. Add a bit of water if needed to thin it to your liking.
3. Season with salt and pepper. Taste and tweak — more lemon for tang, maple for sweetness, or tahini for nuttiness.

🥄 Storage Tip: This dressing keeps well in the fridge for up to 5 dias and thickens as it chills. Great for other vegan beet recipes healthy bowls too!

🥗 Step 3: Assemble the Salad

1. In a large salad bowl or platter, lay down your greens.
2. Add roasted sweet potatoes and beets on top.
3. Sprinkle on red onions, feta crumbles, and toasted walnuts.
4. Drizzle with creamy dressing and top with fresh herbs like parsley or mint.

🍽️ Serve immediately for a warm salad or chill everything ahead and serve cold.

🥄 How to Serve This Salad

This is no ordinary salad. It can be the star of the table or a rich supporting dish. Here are some serving ideas:

• 🌿 As a Main Dish: Serve on a bed of quinoa or couscous for a filling sweet potato healthy dinner.
• 🍗 With Protein: Add grilled chicken, salmon, or chickpeas.
• 🍞 As a Side: Pairs beautifully with roasted lamb, lemon herb fish, or baked falafel.
• 🧆 With Mediterranean Dishes: A perfect complement to hummus, baba ghanoush, and pita.

🧠 Health Benefits of this Savoury Salad

This colorful salad isn’t just pretty—it’s loaded with health benefits too.

🧊 Storage & Meal Prep Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Keep dressing separate if storing for later, to avoid soggy greens.
• Roasted beets and sweet potatoes can be made 2–3 days ahead and reheated before assembling.
• Great for make-ahead lunches and healthy meal prep.

🔄 Customization Ideas

🌱 Vegan-Friendly:

• Swap feta for almond-based feta or crumbled tofu.
• Use plant-based yogurt in the dressing.

🧄 Garlic Lover’s Twist:

• Add roasted garlic to the dressing or toss with the veggies.

🥑 Extra Creamy:

• Add sliced avocado or a dollop of whipped ricotta.

🌶️ Add Heat:

• Toss veggies in smoked paprika or chili flakes before roasting.

📚 Frequently Asked Questions

Can I use golden beets?

Absolutely. Golden beets are less earthy and won’t stain as much as red ones.

How do I avoid color bleeding from beets?

Roast them separately and add at the end. You can also toss them in lemon juice after roasting to reduce staining.

Can this be made ahead of time for a party?

Yes! Roast all the veggies and prep the dressing a day in advance. Assemble just before serving for the freshest result.

📌 Final Thoughts

Este Creamy Roasted Beet Salad with Sweet Potato & Feta isn’t just a recipe—it’s a celebration of color, texture, and nourishing ingredients. It’s proof that salads with roasted vegetables can be both satisfying and gourmet, whether served as a sweet potato healthy dinner or a show-stopping side dish.

Whether you’re a salad skeptic or a beet enthusiast, this one might just become a new favorite. Pin it, prep it, and enjoy it on repeat!