Roasted Beet and Sweet Potato Salad with Feta and Garlic Yogurt Dressing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 3–4

Ingredients

For the Salad

• 2 medium beets, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme
• 2 cups arugula or baby spinach
• ½ small red onion, thinly sliced
• ⅓ cup crumbled feta cheese
• 2 tbsp toasted walnuts, almonds, or pumpkin seeds
• For the Garlic Yogurt Dressing
• ½ cup Greek yogurt
• 1 tbsp olive oil
• 1 small garlic clove, minced or grated
• 1 tbsp lemon juice
• 1 tsp honey
• Salt & pepper to taste

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare Vegetables:
   Toss cubed beets and sweet potatoes separately with olive oil, salt, pepper, and thyme (beets can stain, so separate helps keep color clean).
3. Roast:
   Place them on the baking sheet (keeping beets on one side).
   Roast for 30–35 minutes, stirring halfway, until tender and caramelized.
4. Make the Dressing:
   In a small bowl, whisk together yogurt, olive oil, garlic, lemon juice, honey, salt, and pepper until creamy.
   Adjust seasoning to taste.
5. Assemble Salad:
   On a serving platter, layer greens (arugula/spinach), top with roasted beets and sweet potatoes, red onion, and feta.
6. Add Dressing & Toppings:
   Drizzle garlic yogurt dressing over the top and sprinkle with nuts or seeds for crunch.
7. Serve:
   Serve slightly warm or at room temperature.

Notes & Tips

Add protein: Top with grilled chicken or chickpeas for a heartier meal.
Storage: Store leftovers (without greens) in an airtight container up to 3 days.
Shortcut: Use pre-cooked beets to save time.
Flavor boost: Add a drizzle of balsamic glaze or pomegranate molasses before serving.