This vibrant, fragrant, and satisfying salad brings together the natural sweetness of roasted beetroot and sweet potato, creamy feta, the crunch of toasted nuts, and a bright yogurt dressing with lemon and Dijon mustard. It is ideal for a warm lunch or a light dinner, looks beautiful on the table, and can be prepared ahead with ease.
Why You’ll Love This Salad
- A beautiful balance of flavors and textures: sweet root vegetables, salty feta, crunchy nuts, and fresh greens.
- Nourishing and filling, with fiber, protein, and good fats in every bowl.
- No complicated techniques required — just an oven and one mixing bowl.
- Easy to adapt: make it vegan or swap ingredients according to the season.
Ingredients
For the salad
- Beetroot — 400g (14 oz, about 2 medium)
- Sweet potato — 500g (1 lb 2 oz, 2 medium)
- Red onion — 100g (3.5 oz, 1 small)
- Olive oil — 2 tbsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Salad greens (mixed) — 120g (4 oz)
- Feta cheese — 120g (4 oz)
- Walnuts — 60g (2 oz, lightly toasted)
- Pumpkin seeds — 30g (1 oz, optional)
- Fresh parsley — 10g (about 1/4 cup)
For the yogurt dressing
- Greek yogurt — 150g (5.3 oz)
- Dijon mustard — 1 tsp
- Lemon juice — 2 tbsp
- Honey — 1 tbsp
- Apple cider vinegar — 1 tbsp (optional)
- Garlic — 1 clove, minced
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
- Olive oil — 1 tbsp
Step-by-Step Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel the beetroot and sweet potato, then cut into 1-inch (2–2.5 cm) cubes. Slice the red onion into thin wedges.
- Transfer the vegetables to the baking sheet, drizzle with 2 tbsp olive oil, season with 1/2 tsp salt and 1/4 tsp pepper, then toss well and spread in a single layer.
- Roast for 30–35 minutes, until tender and caramelized at the edges, tossing once halfway through.
- While the vegetables roast, toast the walnuts and, if using, the pumpkin seeds in a dry skillet for 2–3 minutes. Let cool, then roughly chop the walnuts.
- Make the dressing by whisking together the yogurt, Dijon mustard, lemon juice, honey, apple cider vinegar, minced garlic, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper until smooth.
- In a large bowl, combine the salad greens, warm roasted vegetables, walnuts, and pumpkin seeds.
- Drizzle with half of the dressing and toss gently.
- Add the crumbled feta and chopped parsley, then finish with the remaining dressing.
- Serve warm or at room temperature.
Nutritional Information
| Item | Per Serving |
|---|---|
| Calories | 515 kcal |
| Protein | 17 g |
| Fat | 31 g |
| Carbohydrates | 47 g |
| Fiber | 9 g |
| Sugars | 19 g |
| Sodium | 925 mg |
| Cholesterol | 30 mg |
Serving and Storage
- Serve as a main dish or alongside roasted chicken or fish.
- Dress just before serving so the leaves stay crisp.
- Store separately: the roasted vegetables and dressing keep for up to 3 days in the refrigerator; the greens keep for up to 2 days in a container lined with paper towel.
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Tips and Variations
- Vegan version: replace the feta with vegan cheese or add avocado, and use unsweetened coconut yogurt.
- Lactose-free: use lactose-free yogurt and feta.
- Grain boost: for a heartier salad, add quinoa or bulgur (1/2 cup cooked per serving).
- Extra caramelization: roast on two sheet pans so the vegetables are not crowded.
- Sweet-tart balance: adjust the honey and lemon juice to taste.
Frequently Asked Questions
- Can I use a different cheese instead of feta?
- Yes — goat cheese, brined cheese, or even ricotta salata work well. Just keep an eye on the salt level and adjust seasoning accordingly.
- How can I roast the beetroot faster?
- Cut the beetroot into smaller pieces (about 3/5 inch or 1.5 cm) and roast on a separate tray closer to the top heating element. Convection at 375–400°F (190–200°C) also helps.
- Can I make this salad ahead of time?
- Yes. Roast the vegetables and make the dressing in advance. On the day of serving, toss everything with the greens, nuts, and feta.
- What can I use instead of honey in the dressing?
- Maple syrup or date syrup in the same amount works beautifully; then adjust the acidity with a little more lemon juice if needed.