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Roasted Beet and Sweet Potato Salad with Feta and Walnuts in a while bowl.

Roasted Beet and Sweet Potato Salad

A vibrant, nutrient-dense Mediterranean salad featuring caramelized root vegetables, salty Greek feta, and crunchy walnuts, finished with a creamy yogurt dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 large Red Beets peeled and cubed
  • 2 medium Sweet Potatoes peeled and cubed
  • 3 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 cup Greek Feta Cheese crumbled
  • 1/3 cup Walnuts toasted and chopped
  • 1/4 cup Fresh Parsley chopped
Dressing:
  • 1/2 cup Plain Full-Fat Greek Yogurt
  • 1 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 clove Garlic minced.

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Toss cubed beets and sweet potatoes with olive oil and salt on a baking sheet.
  3. Roast for 30–35 minutes until tender and browned at the edges.
  4. Whisk dressing ingredients in a small bowl.
  5. Cool vegetables for 5 minutes, then transfer to a serving bowl.
  6. Top with feta, walnuts, and parsley. Drizzle with dressing and serve.

Notes

  • To prevent color bleed, roast beets on one side of the pan and potatoes on the other.
  • Use sheep's milk feta for the most authentic flavor.
  • Optional: add 1 tbsp fresh mint for extra brightness.