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Creamy Roasted Beet Salad with Sweet Potato & Feta

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A vibrant salad featuring roasted beets, sweet potatoes, and feta cheese, 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
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon ground cumin
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted walnuts, roughly chopped
  • Mixed greens (such as arugula or spinach) for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for about 50-60 minutes, until tender.
  3. Spread the sweet potatoes on another baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt, pepper, and cumin. Roast for 25-30 minutes.
  4. Cool the beets slightly, then peel and chop them into bite-sized pieces.
  5. Whisk together the remaining olive oil, apple cider vinegar, honey, salt, and pepper in a bowl for the dressing.
  6. Combine the roasted beets, sweet potatoes, feta, parsley, and half of the walnuts in a large bowl. Add the dressing and toss gently.
  7. Serve over a bed of mixed greens, topped with the remaining walnuts.

Notes

Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best freshness, store components separately.

Nutrition

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

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