If you’re anything like me, salads sometimes feel like a side note—an obligatory green pile on the plate next to the “real” food. But let me tell you, this Creamy Roasted Beet & Sweet Potato Salad is not that kind of salad. It’s bold, it’s hearty, and it deserves center stage.

I first threw this salad together after a trip to the farmers market when I had a bunch of fresh beets and sweet potatoes that I wasn’t totally sure what to do with. I had some leftover feta in the fridge, a handful of pecans, and a half-empty bottle of balsamic. It ended up being one of those “use what you’ve got” meals that surprisingly turned into a new favorite. It’s got the perfect balance of textures and flavors—sweet, creamy, crunchy, and tangy. And don’t let the vibrant colors fool you; this dish is as comforting as it is beautiful.

Whether you’re looking for a healthy main course, a satisfying lunch, or a standout side dish for your next get-together, this roasted beet and sweet potato salad checks all the boxes. It feels fresh, seasonal, and a little bit special—without requiring a ton of effort in the kitchen.

Let’s get into the recipe.

INGREDIENTS YOU’LL NEED

Here’s everything that goes into this salad. Most of it you might already have on hand!

3 medium beets, peeled and cubed
2 medium sweet potatoes, cubed
4 cups mixed salad greens
1/2 cup crumbled feta cheese
1/4 cup pecans, toasted
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper to taste

STEP 1: PREHEAT YOUR OVEN

Go ahead and set your oven to 400°F (200°C). While that’s heating up, you can start prepping your veggies. This high roasting temperature helps bring out the natural sweetness in both the beets and sweet potatoes while giving you those delicious crispy edges.

STEP 2: ROAST THE BEETS AND SWEET POTATOES

Now here’s a little tip: roast the beets and sweet potatoes on separate baking sheets. Beets tend to “bleed” their color, and keeping them separate ensures that your sweet potatoes don’t end up pink (unless that’s what you’re going for).

Toss the cubed beets with about 1 tbsp of olive oil, a good pinch of salt, and a little black pepper.
Do the same with the sweet potatoes using another tablespoon of olive oil.
Spread them out in a single layer on two separate baking sheets lined with parchment paper or foil.

Slide them into the oven and roast for 35 to 45 minutes, flipping halfway through. You’re looking for fork-tender veggies with some caramelized, golden bits. Those crispy edges? That’s where all the flavor is.

STEP 3: WHISK TOGETHER YOUR DRESSING

While your veggies are roasting and your kitchen smells amazing, go ahead and make the dressing. This one’s super simple, but the flavor payoff is huge.

In a small bowl, whisk together:

1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey

Season with a small pinch of salt and pepper. Give it a good stir or shake in a small jar until it emulsifies and looks glossy. This dressing is sweet, tangy, and rich—exactly what you want to balance the earthy beets and creamy feta.

STEP 4: BUILD YOUR SALAD BASE

Once the veggies are out of the oven, let them cool slightly. You don’t want them piping hot when they hit the greens, or you’ll end up with wilted lettuce. A little warmth is fine—it actually helps the flavors meld better—but give them 5–10 minutes to chill out on the baking sheets.

Now grab a large serving bowl or platter and spread out your mixed salad greens. You can use any mix you like—spring mix, baby spinach, arugula—all of them work beautifully here.

STEP 5: LAYER ON THE GOOD STUFF

Now that your roasted veggies have cooled just enough, it’s time to start building the salad.

First, scatter the roasted beets and sweet potatoes over the bed of greens. Try to keep a nice balance of color and texture throughout the bowl or platter so that each serving gets a bit of everything.
Next, sprinkle on the crumbled feta cheese. The creaminess of the feta is such a great contrast to the sweetness of the roasted veggies. Plus, that little bit of tang pairs beautifully with the balsamic dressing.
Finally, add the toasted pecans. These bring the perfect amount of crunch and a subtle nuttiness that rounds everything out. If you really want to take things up a notch, you can candy the pecans with a little brown sugar and butter before adding them—but even plain, toasted pecans are fantastic here.

STEP 6: DRESS IT UP

Right before serving, drizzle the salad with your balsamic honey dressing. You can toss everything gently if you like it well-mixed, or just leave it as-is and let everyone grab their perfect bite.

Here’s a little trick: If you’re serving this salad for a group or prepping ahead of time, keep the dressing on the side and add it just before eating. That way, the greens stay fresh and crisp.

MAKE IT A MAIN OR A SIDE

This salad is super versatile. Serve it as a side dish alongside grilled chicken, roasted pork, or even a cozy fall soup. Or bulk it up and make it a meal on its own—just add some grilled chicken, lentils, or quinoa for extra protein and staying power.

If I’m making it for lunch, I’ll often add a soft-boiled egg or some chickpeas. It turns into the kind of meal that actually fills you up and keeps you going without that heavy, sluggish feeling.

TIPS TO ELEVATE YOUR SALAD GAME

Want to make sure this salad is the absolute best it can be? Here are a few extra tips to get you there:

Don’t skip the toasting: Toasting pecans brings out their flavor and gives them a bit more crunch. You can do this quickly in a dry skillet over medium heat for 2–3 minutes until fragrant. Just don’t walk away—they go from golden to burnt fast!
Cut your veggies evenly: Try to cube your beets and sweet potatoes roughly the same size. This helps them roast evenly and gives you a more balanced bite.
Use good-quality feta: It really makes a difference here. A block of feta that you crumble yourself will usually taste fresher and creamier than the pre-crumbled stuff.
Mix up the greens: Don’t feel limited to just one kind of lettuce. A mix of arugula, spinach, and romaine gives you a nice variety of textures and flavors.
Roast ahead: The beets and sweet potatoes can be roasted a day in advance and stored in the fridge. Just bring them to room temperature before adding to your salad so they don’t chill the rest of the ingredients.

DELICIOUS VARIATIONS TO TRY

One of the best parts about this recipe is how flexible it is. Here are a few simple ways to change it up based on what you have on hand:

Swap the feta: Try goat cheese, blue cheese, or even fresh mozzarella for a totally different twist.
Add fruit: Thinly sliced apples, pears, or dried cranberries bring an extra layer of sweetness that plays so well with the tangy dressing.
Switch the nuts: No pecans? No problem. Walnuts, almonds, or even pumpkin seeds would work beautifully.
Change up the dressing: Not a balsamic fan? A lemon-Dijon vinaigrette or maple mustard dressing would be just as delicious.

FREQUENTLY ASKED QUESTIONS

1. Can I make this salad ahead of time?

Yes! You can roast the beets and sweet potatoes a day ahead and store them in an airtight container in the fridge. Just let them come to room temperature before assembling the salad. For best results, add the greens and dressing right before serving to keep everything fresh and crisp.

2. What’s the best way to toast pecans?

You can toast pecans in a dry skillet over medium heat for about 2–3 minutes, stirring frequently. Or, spread them on a baking sheet and bake at 350°F for 5–7 minutes. Watch closely—nuts can go from toasted to burnt quickly.

3. Can I use pre-cooked or canned beets?

Absolutely. If you’re short on time, pre-cooked or canned beets can work in a pinch. Just make sure they’re not pickled unless you want that extra tang. Roasting fresh beets will give you a deeper flavor, but shortcuts are totally fine.

4. Is this salad good for meal prep?

It can be! Store the roasted veggies, feta, pecans, and dressing separately from the greens. When you’re ready to eat, just combine everything. This way, the greens won’t get soggy, and you’ll still get all that great texture and flavor.

5. What other cheeses can I use besides feta?

Goat cheese is a fantastic alternative—it’s creamy and slightly tangy, just like feta. Blue cheese or gorgonzola will give you a bolder flavor, while shaved parmesan adds a salty kick.

6. How can I make this salad vegan?

It’s super easy! Just skip the feta or use a dairy-free alternative, and swap the honey in the dressing for maple syrup or agave. The rest of the ingredients are already plant-based.

7. Can I serve this salad warm?

Yes, and I highly recommend it! The warmth of the roasted veggies slightly softens the greens and helps the cheese melt just a little. It makes the salad feel heartier and even more comforting.

FINAL THOUGHTS: WHY YOU’LL LOVE THIS SALAD

There’s something really special about a salad that doesn’t feel like a salad. You know what I mean? This dish is colorful, filling, and full of bold flavors that make every bite interesting. Whether you’re serving it at a holiday dinner, prepping it for weekday lunches, or just trying to use up what’s in the fridge, it’s one of those recipes that just works.

I love how customizable it is—you can switch up the veggies, use a different cheese, or throw in whatever nuts or seeds you have. The base is simple, but the end result always feels elevated.

If you try this Creamy Roasted Beet & Sweet Potato Salad with Feta, I’d love to hear how it turned out for you. Did you stick to the classic recipe or put your own spin on it? Drop a comment, share a photo, or tag it online so others can see your take. This salad is meant to be shared, and I can’t wait for you to enjoy it as much as I do.

Happy roasting, and happy eating!

Creamy Roasted Beet Salad with Sweet Potato & Feta

Author: Mark's Recipe
Total Time: 55 minutes

Print Recipe

Description

This vibrant and hearty salad features sweet roasted beets and sweet potatoes, creamy feta, and crunchy toasted pecans, all tossed in a tangy-sweet balsamic honey dressing. Perfect as a main or colorful side!

Ingredients

Scale

3 medium beets, peeled and cubed
2 medium sweet potatoes, cubed
4 cups mixed salad greens
1/2 cup crumbled feta cheese
1/4 cup pecans, toasted
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper to taste

Instructions

1️⃣ Preheat the oven: Set your oven to 400°F (200°C).

2️⃣ Roast the vegetables: Toss the cubed beets and sweet potatoes separately with a bit of olive oil, salt, and pepper. Spread them on separate baking sheets and roast for 35–45 minutes, or until tender and caramelized.

3️⃣ Make the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and honey until well combined.

4️⃣ Prepare the salad base: Let the roasted vegetables cool slightly. Arrange the mixed greens evenly on serving plates or a large platter.

5️⃣ Assemble the salad: Top the greens with the roasted beets and sweet potatoes. Sprinkle over the crumbled feta and toasted pecans.

6️⃣ Dress and serve: Drizzle the salad with the balsamic honey dressing. Serve immediately and enjoy warm or at room temperature.

Notes

Roast beets and sweet potatoes separately to prevent staining and balance moisture.
For extra flavor, try adding a few orange segments or a handful of arugula.
Can be served warm or chilled—perfect for meal prep!

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 4

Mark's recipes