If you’re looking for a roasted beet sweet potato salad that’s hearty, cozy, and actually filling, this one checks all the boxes. Tender roasted vegetables, salty feta, and a creamy yogurt dressing make this an easy roasted vegetable salad busy families can rely on.
Before you start
Give the veggies enough space on the pan—crowding leads to steaming instead of roasting.
Ingredients
Roasted vegetables
- 2 medium beets, peeled and cubed
- 1 large sweet potato, cubed
- 2 tbsp olive oil
- Salt and pepper
Dressing
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- Salt and pepper
To finish
- ⅓ cup crumbled feta
- Optional: chopped parsley or nuts
Instructions
- Preheat oven to 425°F. Toss beets and sweet potatoes with olive oil, salt, and pepper.
- Roast 30–40 minutes, flipping halfway, until fork-tender and caramelized.
- Whisk dressing ingredients until smooth and creamy.
- Combine warm vegetables with dressing.
- Top with feta and optional toppings.
Why this works for busy nights
- One pan, minimal cleanup
- Can be prepped ahead
- Filling without feeling heavy
- Works warm or cold
Variations
- Add chickpeas or grilled chicken
- Serve over greens
- Use goat cheese instead of feta
Storage & reheating
Keeps well up to 3 days refrigerated. Reheat veggies separately for best texture.
FAQ
Can I make this ahead?
Yes—roast veggies ahead and dress before serving.
Is it good cold?
Very! Great for lunch leftovers.
Can I skip feta?
Absolutely—it’s still flavorful without it.
Warm, simple, and comforting—this is the kind of salad you’ll come back to again and again.
