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

This vibrant salad is a true feast for the eyes and the palate. The earthy sweetness of roasted beets, the caramelized flavor of sweet potatoes, the salty creaminess of feta cheese, and the freshness of parsley come together beautifully. The tangy yogurt dressing ties it all into a wholesome, refreshing, and nutrient-rich dish that works as both a side and a light main meal.

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🛒 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, for crunch)

For the yogurt dressing:

• ½ cup plain Greek yogurt

• 1 tbsp lemon juice (freshly squeezed)

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• 1 clove garlic, minced

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👩‍🍳 Instructions

1. Roast the Vegetables

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

2. Place the cubed sweet potatoes and beets on separate baking sheets (beets may bleed color, so separating helps keep them vibrant).

3. Drizzle each with olive oil, season with salt and pepper, and toss to coat evenly.

4. Roast for 25–30 minutes, turning halfway through, until fork-tender and lightly caramelized.

5. Allow to cool slightly before assembling the salad.

2. Prepare the Yogurt Dressing

1. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, and minced garlic until smooth.

2. Season with salt and pepper to taste. Adjust with a little extra lemon juice if you prefer it tangier.

3. Assemble the Salad

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

2. Sprinkle the crumbled feta cheese evenly on top.

3. Add chopped parsley and toasted walnuts for freshness and crunch.

4. Drizzle with the yogurt dressing or serve it on the side.

4. Serve & Enjoy

Serve warm or at room temperature as a main vegetarian dish or alongside grilled chicken, fish, or lamb.

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🌟 Tips & Variations

• Extra Veggies: Add roasted carrots, parsnips, or red onions for more depth.

• Make It Vegan: Skip the feta and use a plant-based yogurt for the dressing.

• Nut-Free Option: Use roasted pumpkin or sunflower seeds instead of walnuts.

• Meal Prep: Roast the beets and sweet potatoes ahead of time and assemble the salad just before serving.

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🥗 Serving Suggestions

• Pair with warm pita bread or flatbread.

• Serve as a side dish for roasted meats.

• Enjoy as a light lunch with a bowl of soup.

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💡 Why You’ll Love This Salad

• Packed with colorful nutrients and antioxidants.

• A balance of sweet, earthy, tangy, and creamy flavors.

• Perfect for holiday tables, summer gatherings, or weekday meal prep.

• Naturally gluten-free and protein-rich from Greek yogurt and feta.