why make this recipe
This Creamy Roasted Beet Salad with Sweet Potato & Feta is not just delicious; it is also packed with nutrients. Beets and sweet potatoes are full of vitamins and minerals, making this salad a healthy choice. The creamy feta cheese adds a rich flavor, while the walnuts provide a satisfying crunch. It’s perfect as a side dish or a main meal. Plus, the vibrant colors make it an eye-catching addition to any table!
how to make Creamy Roasted Beet Salad with Sweet Potato & Feta
Ingredients :
- 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
Directions :
- Preheat your oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 50-60 minutes, or until they are tender and a knife easily slides in.
- Spread the chopped sweet potatoes on another baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and cumin. Toss to coat and roast in the oven for 25-30 minutes or until golden and tender, stirring halfway through.
- Once the beets are roasted, allow them to cool slightly. Peel and chop them into bite-sized pieces.
- In a mixing bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the roasted beets, sweet potatoes, feta, chopped parsley, and half of the toasted walnuts. Pour the dressing over and toss gently to combine.
- Serve the salad over a bed of mixed greens, topped with the remaining walnuts for extra crunch.
how to serve Creamy Roasted Beet Salad with Sweet Potato & Feta
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for a complete meal. You can also enjoy it on its own as a light lunch. Presentation matters, so consider using a large platter or beautiful bowl to serve.
how to store Creamy Roasted Beet Salad with Sweet Potato & Feta
Store any leftover salad in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to keep the salad fresh, consider storing the mixed greens separately and combining them just before serving.
tips to make Creamy Roasted Beet Salad with Sweet Potato & Feta
- To save time, you can roast beets ahead of time. They keep well in the fridge.
- Use freshly squeezed orange juice instead of honey for a different sweetness.
- Feel free to swap feta cheese with goat cheese or even omit it for a dairy-free option.
variation
You can add other ingredients like sliced apples, pears, or even cooked quinoa for extra texture and flavor. A drizzle of balsamic glaze on top can also enhance the taste.
FAQs
Q: Can I use canned beets instead of roasting fresh beets?
A: Yes, you can use canned beets. Just drain and rinse them before adding to the salad.
Q: Is this salad suitable for meal prep?
A: Absolutely! This salad is great for meal prep. Just keep the dressing separate until you are ready to eat.
Q: Can I make this salad vegan?
A: Yes, you can make it vegan by omitting the feta cheese or using a vegan substitute.
Creamy Roasted Beet Salad with Sweet Potato & Feta
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 50-60 minutes, or until they are tender.
- Spread the chopped sweet potatoes on another baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, and cumin. Toss to coat and roast in the oven for 25-30 minutes or until golden and tender.
- Once the beets are roasted, allow them to cool slightly. Peel and chop them into bite-sized pieces.
- In a mixing bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the roasted beets, sweet potatoes, feta, chopped parsley, and half of the toasted walnuts. Pour the dressing over and toss gently to combine.
- Serve the salad over a bed of mixed greens, topped with the remaining walnuts for extra crunch.