Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing

Why You’ll Love This Salad

This salad is a beautiful balance of flavors and textures:

• The earthiness of roasted beets contrasts with the natural sweetness of roasted sweet potatoes.

• Creamy, tangy feta cheese adds a sharp bite that elevates the flavors.

• Parsley brings a refreshing herbal touch.

• Walnuts (optional) provide crunch and healthy fats.

• The Greek yogurt dressing ties it all together with a creamy, zesty finish.

It’s not only delicious but also nutrient-dense, packed with fiber, antioxidants, vitamins A and C, calcium, and protein. Perfect as a side dish for a family dinner, a light lunch, or even a festive holiday table centerpiece.

---

🌟 Ingredients

For the Salad:

• 2 medium sweet potatoes, peeled and cubed

• 3 medium beets, peeled and cubed

• 2 tbsp olive oil

• Salt and pepper, to taste

• ½ cup crumbled feta cheese

• ¼ cup chopped fresh parsley

• ¼ cup toasted walnuts (optional, but highly recommended for crunch)

For the Yogurt Dressing:

• ½ cup plain Greek yogurt

• 1 tbsp lemon juice (freshly squeezed for brightness)

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• 1 clove garlic, minced

---

🔪 Instructions

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).

2. Peel and cube both the beets and sweet potatoes into bite-sized chunks.

3. Place them on separate baking sheets (beets can stain, so it’s best to roast separately).

Step 2: Roast the Veggies

1. Drizzle each tray with olive oil, sprinkle with salt and pepper, and toss well.

2. Roast for 25–30 minutes, flipping halfway through, until fork-tender and slightly caramelized on the edges.

Step 3: Make the Yogurt Dressing

1. In a small bowl, whisk together:

   • Greek yogurt

   • Lemon juice

   • Olive oil

   • Dijon mustard

   • Minced garlic

2. Taste and adjust seasoning with salt and pepper.

Step 4: Assemble the Salad

1. On a serving platter, layer the roasted beets and sweet potatoes.

2. Sprinkle over the feta cheese.

3. Add chopped parsley and toasted walnuts.

4. Drizzle generously with the yogurt dressing.

Step 5: Serve

Serve warm, at room temperature, or slightly chilled — it’s delicious either way!

---

🍴 Serving Suggestions

• Pair with grilled chicken, salmon, or steak for a complete meal.

• Add cooked quinoa or lentils for extra plant-based protein.

• Serve at holiday dinners as a colorful and festive side.

• Enjoy as a meal prep lunch — it keeps well in the fridge for up to 3 days.

---

🌱 Nutrition Benefits

• Beets: Rich in antioxidants, great for heart health.

• Sweet Potatoes: Packed with vitamin A and dietary fiber.

• Greek Yogurt: Adds protein and probiotics.

• Walnuts: Source of omega-3 fatty acids.

• Feta Cheese: Provides calcium and tangy flavor with minimal fat.

---

❓ Related Questions

1. Can I make this salad ahead of time?

Yes! Roast the vegetables and store them in the fridge. Assemble with feta, parsley, and walnuts just before serving. Keep the dressing separate until ready to drizzle.

2. Can I use a different cheese?

Absolutely. Goat cheese works beautifully, or even shaved parmesan if you prefer a saltier bite.

3. Can I skip the walnuts?

Yes — but for crunch, you can swap in pumpkin seeds, sunflower seeds, or even pecans.

4. Can I make it vegan?

Yes! Simply replace the feta with a vegan cheese or roasted chickpeas, and swap the Greek yogurt dressing for a tahini-lemon dressing.

5. How do I prevent beets from staining everything?

Roast them separately, and use parchment paper or foil. Toss them gently before adding to the salad to minimize color bleeding.

---

✨ This dish is not only a feast for the taste buds but also a visual delight, perfect for when you want to impress guests or treat yourself to a wholesome, colorful plate.