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Hearty Roasted Beetroot and Sweet Potato Salad

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A hearty, colorful autumn salad made with roasted beets, sweet potatoes, creamy feta, and a tangy yogurt dressing. Perfect as a side or vegetarian main.

Ingredients

Scale

For the Salad

  • 3–4 medium beets

  • 2 medium sweet potatoes

  • 2 tbsp olive oil

  • Salt & pepper

  • Optional: ½ tsp smoked paprika or cumin

  • ½ cup crumbled feta

  • ¼ cup toasted walnuts or pumpkin seeds

  • 2 tbsp chopped fresh herbs (parsley, dill, or mint)

For the Yogurt Dressing

  • ½ cup Greek yogurt

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 garlic clove, minced

  • Salt & pepper

  • Optional: 1 tsp Dijon mustard or tahini

Instructions

  • Roast beets at 400°F for 45–60 mins. Peel and dice.

  • Roast diced sweet potatoes with oil and seasoning for 25–30 mins.

  • Whisk yogurt, oil, lemon, garlic, and seasonings into a dressing.

  • Toss veggies together or arrange on a platter. Drizzle with dressing.

  • Top with feta, nuts/seeds, and fresh herbs.

Notes

Serve warm or room temp. Store components separately for best freshness. Add grains for a complete meal.

Find it online: https://dryrecipes.com/hearty-roasted-beetroot-and-sweet-potato-salad/