Creamy Roasted Beet Sweet Potato (Printable Version)

Golden roasted beets and sweet potatoes meet creamy feta and zesty yogurt dressing in this colorful vegetarian dish.

# 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 Make It:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - 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 and caramelized while the creamy dressing cuts right through all that richness
  • It looks like something from a restaurant menu but takes maybe fifteen minutes of active work
  • You can make everything ahead and assemble whenever you're ready to eat
02 -
  • Let those roasted vegetables cool for just 10 minutes before assembling, otherwise they'll wilt your greens into sadness
  • The dressing thickens up in the fridge, so if you make it ahead, stir in a teaspoon of water or lemon juice to loosen it back up
  • Don't skip the salt when roasting the vegetables, it's what draws out their natural sweetness and makes them taste properly amazing
03 -
  • Cut your vegetables into uniform sizes so everything roasts evenly at the same time
  • Taste the dressing before you pour it on and adjust the honey or lemon to get that perfect sweet-tangy balance

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