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Creamy Roasted Beet Salad

A simple creamy roasted beet salad with sweet potatoes, greens, and feta, perfect for a healthy, colorful, and filling dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 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.
Dressing and Toppings
  • 1 cup feta cheese, crumbled Can be swapped for goat cheese for a milder taste.
  • 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 oven to 400°F (200°C).
  2. Toss diced beets and sweet potato cubes with a little olive oil and salt.
  3. Spread on a baking sheet in a single layer.
  4. Roast 25–35 minutes, or until tender and slightly caramelized. Turn once for even cooking.
  5. Let cool a few minutes.
Mixing the Salad
  1. Place mixed greens in a large bowl.
  2. Add roasted beets and sweet potatoes.
  3. Sprinkle feta on top.
  4. Whisk olive oil and balsamic with a pinch of salt and pepper.
  5. Drizzle dressing over the salad and toss gently to combine.

Notes

Serve at room temperature or slightly warm. Plate the greens, add the veggies and feta, then dress right before serving. This salad goes well with grilled meat or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days. Keep dressing separate if you want the greens to stay crisp. Reheat roasted vegetables briefly if you prefer them warm.