Name: Creamy Roasted Beet Salad with Sweet Potato & Feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 2 medium beets, peeled and diced; 1 large sweet potato, peeled and diced; 2 tablespoons olive oil; Salt and black pepper, to taste; 1/2 cup crumbled feta cheese; 1/4 red onion, thinly sliced (optional); Fresh parsley or arugula, for garnish (optional); 1/3 cup Greek yogurt or sour cream; 1 tablespoon lemon juice or vinegar; 1 tablespoon olive oil; 1 teaspoon Dijon mustard (optional); Salt and pepper, to taste; 1 small clove garlic, grated or minced

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Creamy Roasted Beet Salad with Sweet Potato & Feta is one of my favorite ways to bring together vibrant flavors and hearty ingredients in one gorgeous, satisfying dish. Roasted beets and sweet potatoes add natural sweetness and depth, while creamy dressing and tangy feta bring balance to every bite. It’s earthy, fresh, and surprisingly comforting—perfect for lunch, dinner, or as a stunning side.

Creamy Roasted Beet Salad with Sweet Potato & Feta

Why You’ll Love This Recipe

I love how this salad turns simple roasted veggies into something that feels both wholesome and indulgent. The beets and sweet potatoes roast up tender and caramelized, while the creamy dressing and crumbled feta give it a rich, tangy finish. It’s colorful, nutrient-dense, and easy to customize with greens or grains. Whether I serve it warm or cold, it always feels nourishing and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium beets, peeled and diced
1 large sweet potato, peeled and diced
2 tablespoons olive oil
Salt and black pepper, to taste
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced (optional)
Fresh parsley or arugula, for garnish (optional)

For the creamy dressing:

1/3 cup Greek yogurt or sour cream
1 tablespoon lemon juice or vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard (optional)
Salt and pepper, to taste
1 small clove garlic, grated or minced

directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the diced beets and sweet potatoes with olive oil, salt, and pepper, keeping them separated if I don’t want the beets to stain the sweet potatoes.
I roast for about 30–35 minutes, flipping halfway through, until the vegetables are tender and slightly crisp on the edges. Then I let them cool slightly.
While the vegetables are roasting, I whisk together the Greek yogurt, lemon juice, olive oil, mustard, garlic, salt, and pepper to make the creamy dressing.
I arrange the roasted vegetables on a plate or in a bowl, drizzle with the dressing, and sprinkle with crumbled feta and sliced red onion (if using).
I garnish with fresh parsley or a handful of arugula and serve warm or chilled.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Sometimes I add quinoa or farro to make it more filling. If I want more crunch, I toss in walnuts or pumpkin seeds. I’ve also used goat cheese instead of feta for a creamier texture. And when I want to boost the greens, I layer it all over baby spinach or kale. For a sweeter twist, I drizzle with a little balsamic glaze before serving.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. It’s great cold, but I’ve also reheated the veggies in the oven and added the fresh toppings after warming. I store the dressing separately to keep the salad from getting soggy if I’m making it ahead.

FAQs

Can I roast the beets and sweet potatoes together?

Yes, but I keep in mind that beets will stain the sweet potatoes. I roast them on opposite sides of the same pan or on separate pans if I want clean colors.

What kind of feta works best?

I like using block feta for a richer texture and better flavor, crumbled by hand just before serving.

Can I use canned beets?

Yes, I’ve used canned or pre-cooked beets in a pinch—just skip the roasting step and toss them in cold or warmed.

Is this salad good for meal prep?

Absolutely. I roast the veggies and store them separately, then assemble with dressing and feta when I’m ready to eat.

Can I make the dressing dairy-free?

Yes, I’ve used dairy-free yogurt or vegan mayo to make the creamy dressing without dairy, and it still tastes great.

Conclusion

Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant, flavorful dish that brings together sweet, earthy, and tangy notes in one beautiful bowl. It’s the kind of salad I reach for when I want something filling yet fresh, colorful yet comforting. Whether served warm or cold, it’s always a wholesome and delicious way to enjoy roasted vegetables at their best.