If you’re anything like me, you want to eat more colorful vegetables… but sometimes the effort of washing, peeling, chopping, and dressing them feels like a chore. Beets? Messy. Sweet potatoes? They take forever. And salad? Often bland and limp by the next day.
That’s why I created this Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing. It’s a solution to all the usual salad struggles: instead of soggy greens, you get roasted cubes of jewel-toned veggies that hold up beautifully in the fridge. Instead of complicated steps, everything roasts on one sheet pan. And instead of a sad bottled dressing, you whisk together a quick, tangy yogurt sauce that turns ordinary roasted veg into something you’ll actually crave.
Table of Contents
Why You’ll Love Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing
- Meal-Prep Friendly: Roasted veggies keep their flavor and texture for days.
- Color Explosion: Deep magenta beets + golden-orange sweet potatoes = Instagram-worthy.
- Flavor Layers: Earthy, sweet, tangy, creamy, and fresh all in one bite.
- Nutritious & Satisfying: Fiber-packed root veggies plus protein-rich yogurt and feta.
- Lazy Cook Approved: One sheet pan, one bowl for dressing. That’s it.
Ingredients You’ll Need
Here’s what goes into this dreamy roasted salad (serves 4 as a meal, 6–8 as a side):
- 2 medium beets – peeled and diced into 1-inch cubes (use gloves to avoid stained hands).
- 2 medium sweet potatoes – peeled and diced into 1-inch cubes.
- 2 tbsp olive oil – or avocado oil, for roasting.
- 1 tsp smoked paprika – optional, but adds warmth.
- 1 tsp cumin – earthy spice that pairs beautifully with beets.
- 1 tsp salt – adjust to taste.
- ½ tsp black pepper – freshly cracked.
- ½ cup crumbled feta cheese – creamy, tangy contrast.
- ½ cup fresh parsley – roughly chopped.
For the Yogurt Dressing:
- ¾ cup plain Greek yogurt – thick and creamy base.
- 1 tbsp olive oil – smooths out the tang.
- 1 tbsp lemon juice – brightness and zing.
- 1 small garlic clove, grated – punchy flavor.
- 1 tsp honey or maple syrup – balances the earthiness.
- Pinch of salt and pepper – to taste.
Optional Add-Ons:
- Toasted pumpkin seeds or walnuts for crunch.
- Arugula or spinach as a bed for the salad.
- A drizzle of balsamic glaze for extra sweetness.
Step-by-Step Instructions
- Preheat the oven: Set to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prep the veggies: Peel and dice beets and sweet potatoes into similar-sized cubes so they roast evenly.
- Season and roast: In a large bowl, toss beets and sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast until tender: Bake for 30–35 minutes, flipping halfway, until edges are golden and fork-tender.
- Make the dressing: While veggies roast, whisk together Greek yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper. Adjust thickness with a splash of water if needed.
- Assemble the salad: Once veggies are roasted, let them cool slightly. Toss gently with parsley and feta.
- Drizzle & serve: Spoon yogurt dressing over top just before serving, or serve it on the side for meal prep.
Pro Tips & Variations
- Shortcut Hack: Buy pre-cooked beets (often sold vacuum-packed) to cut prep time in half.
- Batch Prep: Double the recipe and store roasted veggies separately from the dressing to stretch meals over the week.
- Make It Vegan: Swap feta for a vegan cheese or roasted chickpeas; use a tahini-lemon dressing instead of yogurt.
- Extra Crunch: Toss in roasted chickpeas, pepitas, or walnuts.
- Flavor Twist: Add a dash of cinnamon to the sweet potatoes for warmth, or swap parsley for mint for a brighter flavor.
- Lazy Tip: Roast beets and sweet potatoes together — no need to separate unless you care about color bleed.
Perfect Pairings & Serving Ideas
- As a Main Meal: Serve warm over a bed of quinoa or lentils for a complete dinner.
- As a Side Dish: Perfect alongside grilled chicken, salmon, or lamb.
- For Brunch: Pair with avocado toast and eggs for a hearty, colorful spread.
- Dinner Party Star: Serve in a wide, shallow bowl so the jewel-toned veggies shine. Garnish with extra parsley for drama.
- Lunch Box Hero: Pack roasted veggies in one container, dressing in another, and assemble at work.
Storage & Make-Ahead Tips
- Fridge Life: Store roasted beets and sweet potatoes in an airtight container for up to 5 days.
- Dressing Storage: Keep yogurt dressing separate in a jar for 5–6 days.
- Avoid Sogginess: Don’t add dressing until right before serving.
- Freezing: Not recommended (beets and sweet potatoes lose texture).
- Make-Ahead Trick: Roast veggies on Sunday; assemble fresh with feta and parsley as needed.
Nutrition Notes
This salad isn’t just gorgeous — it’s balanced. A serving (about 1½ cups, without extra toppings) provides:
- Calories: ~280
- Carbohydrates: 34 g
- Protein: 9 g
- Fat: 12 g
- Fiber: 6 g
It’s rich in vitamin A (from sweet potatoes), folate and iron (from beets), plus probiotics and protein (from Greek yogurt).
Variations will adjust nutrition:
- Vegan swaps (tahini instead of yogurt, chickpeas instead of feta) = higher protein and healthy fats.
- Extra nuts or seeds = more crunch and calorie density.
Ingredients
- 2 medium beets, peeled & cubed
- 2 medium sweet potatoes, peeled & cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ cup crumbled feta
- ½ cup chopped parsley
- ¾ cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 1 tsp honey
- Salt & pepper to taste
Yogurt Dressing:
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Toss cubed beets & sweet potatoes with oil, paprika, cumin, salt, and pepper. Spread evenly.
- Roast for 30–35 minutes, flipping halfway, until golden and tender.
- Whisk yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper.
- Toss roasted veggies with parsley and feta.
- Drizzle with yogurt dressing just before serving.
Sweet Ending for Colorful Roasted Beet & Sweet Potato Salad
If you’ve been craving a salad that’s as beautiful as it is satisfying, this Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing is your answer. It’s hearty enough for dinner, fresh enough for lunch, and chic enough for entertaining. Plus, it’s one of those lazy meal prep wonders: make once, enjoy all week.
So grab your sheet pan, toss on those jewel-toned veggies, and let the oven do the hard work. When you take that first creamy, tangy, sweet-and-earthy bite, you’ll know you’ve found your new go-to salad.
And if you try it? Share it, snap a photo, and spread the color. Because sometimes, the simplest meals are the most beautiful.
FAQs About Colorful Roasted Beet & Sweet Potato Salad
Do I need to peel the beets?
Yes, for the best texture. The skin can be tough and earthy-tasting.
Can I roast other veggies with this?
Absolutely. Carrots, parsnips, or butternut squash blend beautifully.
How do I keep my hands from staining when peeling beets?
Wear disposable gloves, or rub your hands with lemon juice afterward.
Can I serve this salad warm?
Yes! It’s delicious warm or at room temperature.
How to Make an Irresistibly Colorful Roasted Beet & Sweet Potato Salad with Creamy Yogurt Dressing
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressin
Ingredients
2 medium beets, peeled & cubed
2 medium sweet potatoes, peeled & cubed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
½ tsp black pepper
½ cup crumbled feta
½ cup chopped parsley
Yogurt Dressing:
¾ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, grated
1 tsp honey
Salt & pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet.
Toss cubed beets & sweet potatoes with oil, paprika, cumin, salt, and pepper. Spread evenly.
Roast for 30–35 minutes, flipping halfway, until golden and tender.
Whisk yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper.
Toss roasted veggies with parsley and feta.
Drizzle with yogurt dressing just before serving.
Notes
Keep dressing separate until serving.
Use pre-cooked beets for speed.
Use pre-cooked beets for speed.
- Prep Time: 15 Minutes
- Cook Time: 35 minutes
- Category: healty protien
- Method: Lunch, Meal Prep
- Cuisine: American
Nutrition
- Calories: 280
- Fat: 12g
- Fiber: 6g
- Protein: 9g
