Creamy Roasted Beet with Sweet Potato (Printable)

Colorful roasted beets and sweet potatoes with tangy feta, crunchy walnuts, and creamy yogurt dressing. A satisfying vegetarian bowl.

# What You Need:

→ Vegetables

01 - 3 medium beets, peeled and cut into 1-inch cubes
02 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
03 - 1 small red onion, thinly sliced
04 - 2 cups baby arugula or mixed greens

→ Cheese & Nuts

05 - 4 oz feta cheese, crumbled
06 - 1/3 cup toasted walnuts or pecans, roughly chopped

→ Dressing

07 - 1/2 cup plain Greek yogurt
08 - 2 tbsp olive oil
09 - 1 tbsp lemon juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1 small garlic clove, finely grated
13 - Salt and freshly ground black pepper, to taste

→ For Roasting

14 - 2 tbsp olive oil
15 - 1/2 tsp sea salt
16 - 1/4 tsp ground black pepper

# How To Cook:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss the beets and sweet potatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 35-40 minutes, tossing halfway, until golden and tender. Let cool slightly.
04 - While vegetables roast, whisk together the Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper in a small bowl to make the dressing. Adjust seasoning to taste.
05 - Arrange the arugula or mixed greens on a large serving platter. Top with the roasted beets, sweet potatoes, and red onion.
06 - Drizzle with the creamy yogurt dressing. Sprinkle crumbled feta and toasted walnuts or pecans on top.
07 - Serve immediately, or chill for up to 1 hour before serving.

# Expert Tips:

01 -
  • The roasted vegetables get impossibly sweet while the tangy feta and creamy dressing keep everything grounded
  • It looks stunning on a platter but comes together with mostly hands off roasting time
  • Works beautifully as a show stopping side or holds its own as a hearty vegetarian main
02 -
  • Dont crowd the baking sheet or the vegetables will steam instead of roast, use two sheets if needed
  • The dressing thickens in the fridge, thin with a teaspoon of water or lemon juice before serving
  • Raw red onion might seem intense but its necessary to cut through all the roasted sweetness
03 -
  • Wear gloves when peeling beets unless you want pink stained hands for days
  • Toast nuts in a dry pan for 3 to 4 minutes until fragrant, watch closely so they dont burn
  • Taste the dressing before adding more salt, feta and walnuts are already quite salty

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