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Creamy Roasted Beet Salad with Sweet Potato & Feta Bliss

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A vibrant salad combining roasted beets, sweet potatoes, and creamy feta, topped with crunchy walnuts. Perfect for any occasion.

Ingredients

Scale
  • 4 medium-sized beets (scrubbed and trimmed)
  • 2 large sweet potatoes (peeled and chopped into cubes)
  • 3 tablespoons olive oil (divided)
  • To taste salt
  • To taste black pepper
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup walnuts (toasted, roughly chopped)
  • To taste mixed greens (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C) to create the perfect roasting environment.
  2. Wrap each beet individually in aluminum foil and place them on a baking sheet.
  3. Spread the chopped sweet potatoes on another baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with salt, black pepper, and ground cumin. Toss to coat and roast in the oven for 25-30 minutes.
  4. Once the beets are roasted, allow them to cool slightly, peel the skins off, and chop them into bite-sized pieces.
  5. In a mixing bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, salt, and pepper.
  6. Combine the roasted beets, sweet potatoes, crumbled feta, chopped parsley, and half of the toasted walnuts in a large bowl. Pour the dressing over the top and toss gently.
  7. Serve the salad over a bed of mixed greens, arranging the remaining walnuts on top.

Notes

For a dairy-free version, substitute feta with avocado or tofu. This salad can be made ahead and stored in the fridge for 3-4 days.

Nutrition

Keywords: beet salad, roasted vegetables, healthy salad, vegetarian dish, Mediterranean salad

Find it online: https://oliviatable.com/creamy-roasted-beet-salad-sweet-potato-feta-bliss/