Creamy Roasted Beet with Sweet Potato (Print View)
Tender roasted beets and sweet potatoes with creamy feta, crunchy walnuts, and tangy yogurt dressing on fresh greens.
# What You Need:
→ Roasted Vegetables
01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
03 - 2 tbsp olive oil
04 - 1/2 tsp sea salt
05 - 1/4 tsp ground black pepper
→ Fresh Components
06 - 1 small red onion, thinly sliced
07 - 2 cups baby arugula or mixed greens
→ Cheese & Nuts
08 - 4 oz feta cheese, crumbled
09 - 1/3 cup toasted walnuts or pecans, roughly chopped
→ Yogurt Dressing
10 - 1/2 cup plain Greek yogurt
11 - 2 tbsp olive oil
12 - 1 tbsp lemon juice
13 - 1 tbsp honey
14 - 1 tsp Dijon mustard
15 - 1 small garlic clove, finely grated
16 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss the beets and sweet potatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 35–40 minutes, tossing halfway through, until golden and tender. Let cool slightly.
04 - While vegetables roast, whisk together the Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
05 - Arrange the arugula or mixed greens on a large serving platter. Top with the roasted beets, sweet potatoes, and red onion.
06 - Drizzle with the creamy yogurt dressing. Sprinkle crumbled feta and toasted walnuts or pecans on top.
07 - Serve immediately, or chill for up to 1 hour before serving.
# Expert Tips:
01 -
- The warm roasted vegetables create this incredible sweetness that balances perfectly with tangy feta and cool creamy dressing
- It looks absolutely stunning on the table like something from a restaurant but comes together with mostly hands-off roasting time
02 -
- Beets will stain your hands cutting board and everything they touch so consider wearing gloves or working quickly
- The vegetables need to be cut into similar sized cubes so they roast evenly and finish at the same time
03 -
- Cut your vegetables into uniform cubes so everything roasts evenly and nothing ends up underdone or burnt
- Let the roasted vegetables cool for just 10 minutes before assembling so they are warm but not hot enough to wilt the greens