Roasted Beet & Sweet Potato Salad with Feta and Walnuts
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 4–6
Ingredients
- 3 medium beets, peeled and cut into small chunks
- 2 medium sweet potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¾ cup feta cheese, crumbled or cubed
- ½ cup walnuts, roughly chopped
- ¼ cup fresh parsley, chopped
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Pinch of salt and black pepper
Instructions
Step 1: Prepare the oven.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Use two sheets if necessary to avoid crowding.
Step 2: Cut the vegetables.
Cut the sweet potatoes into approximately ¾-inch cubes. Cut the beets slightly smaller, about ½ inch, because they generally take longer to soften.
Step 3: Season.
Place the vegetables on the baking sheet. Drizzle with the olive oil and sprinkle with salt, black pepper, garlic powder, and thyme. Toss until evenly coated, then spread into a single layer. Keep the beets and sweet potatoes on separate sections if you want to limit color transfer.
Step 4: Roast.
Roast for 35–40 minutes, turning halfway through, until the vegetables are fork-tender and the sweet potatoes have lightly caramelized edges. Remove the sweet potatoes first if they finish before the beets, and continue roasting the beets as needed.
Step 5: Make the dressing.
Whisk together the extra-virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, lemon juice, salt, and pepper until combined.
Step 6: Toast the walnuts.
Place the walnuts in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Transfer to a plate immediately to prevent burning.
Step 7: Cool slightly.
Let the roasted vegetables cool for 5–10 minutes. They should be warm rather than piping hot when you add the feta.
Step 8: Assemble and serve.
Arrange the vegetables on a serving platter. Scatter the feta, toasted walnuts, and parsley over the top. Drizzle with the dressing and gently toss, or leave arranged for a presentation similar to the image.
Tips
- Roast in a spacious single layer for better browning.
- Use gloves when peeling beets to prevent stained hands.
- Pat the vegetables dry before adding oil.
- Add the walnuts just before serving to preserve their crunch.
- Toss gently to keep the sweet potatoes intact.
- Use maple syrup instead of honey if preferred; the feta still makes the salad vegetarian rather than vegan.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, store the vegetables, feta, walnuts, and dressing separately.
Serve chilled, or gently warm the vegetables before adding the remaining ingredients. Freezing the assembled salad is not recommended because the texture changes after thawing.
Serving Ideas
- Serve with grilled chicken or baked salmon.
- Pair with roasted beef and a green vegetable.
- Enjoy with crusty bread for a vegetarian lunch.
- Add to a holiday spread as a colorful side dish.
- Serve over cooked quinoa for a heartier meal.
Nutrition Benefits
Beets contribute fiber and folate, while sweet potatoes provide beta-carotene. Walnuts and olive oil supply unsaturated fats, and feta adds protein and calcium. Together, these ingredients offer a mix of vegetables, fats, and satisfying textures.
Estimated Nutrition per Serving
Based on six servings, including dressing:
- Calories: Approximately 290
- Protein: 6 g
- Carbohydrates: 28 g
- Fat: 18 g
- Fiber: 5 g
Values vary with vegetable sizes and ingredient brands.
Q&A
Can I use precooked beets?
Yes. Cut them into chunks and warm or briefly roast them separately. They will need less cooking time than raw beets.
Can I replace feta?
Yes. Goat cheese provides a creamy, tangy alternative.
Can I use pecans instead of walnuts?
Yes. Substitute the same amount and toast them gently.
Can I make this ahead?
Roast the vegetables and prepare the dressing a day ahead. Add feta, walnuts, and parsley shortly before serving.
Should this salad be warm or cold?
Either works. Serving it slightly warm highlights the roasted flavors while keeping the feta and walnuts distinct.
Why are my beets still firm?
They may be cut too large. Continue roasting until a fork slides in easily, removing any sweet potatoes that are already tender.
