Description
Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant, hearty salad packed with roasted vegetables, creamy cheese, and crunchy walnuts. Perfect for a healthy lunch, light dinner, or elegant side dish.
Ingredients
4 medium beets, scrubbed and trimmed
2 large sweet potatoes, peeled and cubed
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 teaspoon ground cumin
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup toasted walnuts, roughly chopped
Mixed greens (arugula or spinach) for serving
Instructions
Preheat oven to 400°F (200°C).
Wrap each beet in foil, place on a baking sheet, and roast for 50–60 minutes until tender.
Spread sweet potatoes on another baking sheet. Drizzle with 1 tablespoon olive oil, season with salt, pepper, and cumin. Toss well.
Roast sweet potatoes for 25–30 minutes, stirring halfway through, until golden and tender.
Let beets cool slightly, then peel and cut into bite-sized pieces.
In a bowl, whisk together remaining olive oil, apple cider vinegar, honey, salt, and pepper.
In a large bowl, combine roasted beets, sweet potatoes, feta, parsley, and half the walnuts.
Pour dressing over and toss gently.
Serve over mixed greens and top with remaining walnuts.
Notes
Roast beets and sweet potatoes separately for best texture.
Wear gloves when handling beets to avoid staining.
Toast walnuts in a dry pan for extra flavor.
Swap feta with goat cheese for a creamier taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 15 mg