Go Back
Creamy roasted beet salad with greens and a flavorful dressing

Creamy Roasted Beet Salad

A colorful salad featuring roasted beets, sweet potatoes, mixed greens, and crumbled feta, all tied together with a light balsamic dressing. Perfect for a weeknight meal or a small dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Greens
  • 2 medium beets, roasted and diced Roast with a little oil and salt for better flavor.
  • 2 medium sweet potatoes, roasted and cubed Cut to similar size as beets for even cooking.
  • 4 cups mixed greens Can substitute with arugula for a peppery flavor.
Cheese
  • 1 cup feta cheese, crumbled Can be swapped for goat cheese for a milder taste.
Dressing
  • 1/4 cup olive oil Use a good quality for better taste.
  • 2 tablespoons balsamic vinegar A high-quality balsamic adds brightness.
  • to taste salt and pepper

Method
 

Roasting
  1. Preheat the oven to 400°F (200°C).
  2. Wrap beets in foil and roast in the oven for about 45 minutes, or until tender. Let cool, peel, and dice.
  3. Peel and cube sweet potatoes, drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
Mixing the Salad
  1. In a large bowl, combine the mixed greens, roasted beets, roasted sweet potatoes, and crumbled feta.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.

Notes

Store the salad in an airtight container in the fridge for up to 2 days if dressed. If you want it to last longer, keep the dressing separate and add it just before serving. Roasted vegetables hold well in the fridge for up to 4 days.