How do you easily peel beets after roasting them?

The easiest way to peel beets is to leave the skins on while roasting them wrapped tightly in aluminum foil. Once the beets are fully cooked and cool enough to handle, simply use a paper towel to gently rub the skin. The skins will slide right off with minimal effort, keeping your hands cleaner in the process.

What kind of dressing goes best with beet and sweet potato salad?

A creamier base or a tangy balsamic vinaigrette pairs beautifully with these root vegetables. Because roasted beets and sweet potatoes are naturally sweet, a dressing with bright acidity (like apple cider vinegar or lemon juice) combined with a creamy component (like Greek yogurt or tahini) balances the earthy sweetness perfectly.

Can you prep beet and sweet potato salad ahead of time?

Yes, you can roast the beets and sweet potatoes up to 3 days in advance and store them in airtight containers in the fridge. However, for the best presentation, it is highly recommended to wait and assemble the salad, add the creamy dressing, and toss in the feta cheese right before serving so the beet juice does not stain the rest of the ingredients dark pink.

What is a good substitute for feta cheese in a roasted vegetable salad?

If you do not have feta cheese on hand, a creamy goat cheese beet salad recipe format or crumbled gorgonzola make excellent substitutes. Goat cheese offers a similar creamy, tangy contrast that cuts through the sweetness of the roasted vegetables, while gorgonzola adds a bolder, savory punch for a different flavor profile.

Creamy Roasted Beet Salad: 1 Easy Autumn Harvest Recipe

Name: Creamy Roasted Beet Salad Recipe with Sweet Potato and Feta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 medium fresh red beets washed; 2 large sweet potatoes peeled and cubed; 3 tbsp olive oil divided; 1 cup crumbled feta cheese; 1/2 cup plain Greek yogurt; 2 tbsp apple cider vinegar; 1 tsp honey; 1 tsp Dijon mustard; 1/4 cup fresh flat-leaf parsley chopped; Salt and pepper to taste

Description

A gorgeous, nutrient-dense autumn salad featuring caramelized roasted red beets and sweet potatoes tossed in a creamy, tangy yogurt dressing and topped with crumbled feta cheese.

Ingredients

Scale

3 medium fresh red beets washed

2 large sweet potatoes peeled and cubed

3 tbsp olive oil divided

1 cup crumbled feta cheese

1/2 cup plain Greek yogurt

2 tbsp apple cider vinegar

1 tsp honey

1 tsp Dijon mustard

1/4 cup fresh flat-leaf parsley chopped

Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F.

2. Wrap the washed beets tightly in aluminum foil and place them on a baking sheet.

3. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a separate baking sheet.

4. Roast the sweet potatoes for 25 minutes and the beets for 45 minutes until both are fork-tender.

5. Let the beets cool, then rub the skins off with a paper towel and cut the flesh into cubes.

6. Whisk the Greek yogurt, apple cider vinegar, honey, Dijon mustard, remaining olive oil, and salt in a small bowl to make the dressing.

7. Arrange the cooled sweet potatoes and beets on a large serving platter and top with crumbled feta and fresh parsley.

8. Drizzle the creamy dressing over the salad gently just before serving and enjoy.

Notes

Keep the beets and sweet potatoes in separate containers if prepping ahead of time to avoid color bleeding. Swap feta for goat cheese if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Salad
Method: Oven Roasted
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 11g
Sodium: 490mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 8g
Cholesterol: 25mg