Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing

Here’s a  recipe for a Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing—a vibrant, nutritious, and flavorful salad perfect for any season.

Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing

Ingredients

For the salad:

• 2 medium beets (red or golden), peeled and cut into 1-inch cubes

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1/2 cup crumbled feta cheese

• 1/4 cup fresh parsley leaves, roughly chopped

• 1/4 cup red onion, thinly sliced (optional)

• 1/4 cup toasted walnuts or pecans (optional, for crunch)

For the yogurt dressing:

• 1/2 cup plain Greek yogurt

• 1 tablespoon fresh lemon juice (about half a lemon)

• 1 tablespoon olive oil

• 1 small garlic clove, minced or grated

• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)

• Salt and freshly ground black pepper, to taste

Instructions

1. Roast the Vegetables:

   • Preheat your oven to 400°F (200°C).

   • Place the cubed beets and sweet potatoes in a large bowl.

   • Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

   • Spread the vegetables in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.

   • Roast for 25-30 minutes, turning halfway through, until the vegetables are tender and caramelized around the edges.

   • Remove from oven and let cool slightly.

2. Prepare the Dressing:

   • In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, and honey (if using).

   • Season with salt and pepper to taste.

   • Adjust the lemon or honey as needed for balance.

3. Assemble the Salad:

   • In a large serving bowl, combine the roasted beets and sweet potatoes.

   • Add the thinly sliced red onion if using, the chopped parsley, and half of the crumbled feta.

   • Drizzle the yogurt dressing over the salad and gently toss to combine.

   • Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

4. Serve:

   • Transfer the salad to a serving platter or individual plates.

   • Sprinkle the remaining feta and toasted nuts (if using) on top for extra texture and flavor.

   • Garnish with a few whole parsley leaves for a fresh, colorful touch.

Tips and Variations

• Beets: If you want to save time, you can use pre-cooked or vacuum-packed roasted beets.

• Sweet potatoes: Try using different varieties like orange or purple sweet potatoes for even more color.

• Nuts: Swap walnuts/pecans with toasted almonds or pumpkin seeds for a different crunch.

• Herbs: Fresh mint or dill can be used instead of parsley for a different herbal note.

• Vegan option: Use a dairy-free yogurt and omit the feta or substitute with vegan cheese.