Roasted Beet and Carrot Salad with Feta & Garlic Yogurt Sauce

Roasted Beet and Carrot Salad with Feta & Garlic Yogurt Sauce is a colourful and flavourful side dish made with tender roasted beetroot and carrots, creamy garlic yoghurt sauce, salty feta and crunchy toasted walnuts. The vegetables are roasted until caramelised around the edges, then served over a smooth lemony yoghurt sauce for a simple dish with plenty of texture and flavour.

Why You’ll Love This Roasted Beet and Carrot Salad

This salad is wonderfully simple but still feels special enough for a dinner table. The earthy roasted beetroot and sweet carrots pair beautifully with the creamy garlic yoghurt, while feta and toasted walnuts add salty and crunchy finishing touches.

• Easy to prepare: The vegetables roast together on one baking sheet.
• Colourful and fresh: Beetroot and carrots create a beautiful presentation.
• Great texture: Tender roasted vegetables are balanced with creamy yoghurt and crunchy walnuts.
• Flexible serving temperature: Serve warm or at room temperature.

Ingredients

For the Salad

• 2 medium beets, peeled and cubed
• 2 large carrots, sliced into sticks
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme

For the Garlic Yogurt Sauce

• 1/2 cup (120 g) Greek yogurt
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• Pinch of black pepper

For Finishing

• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp toasted walnuts, roughly chopped
• Lemon zest, optional

How to Make Roasted Beet and Carrot Salad

1. Prepare the Vegetables

Preheat the oven to 425°F (220°C).

Place the cubed beetroot and carrot sticks on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, smoked paprika and dried thyme.

2. Roast the Vegetables

Toss everything together until the vegetables are evenly coated. Spread them into a single layer on the baking sheet.

Roast for 30–35 minutes, turning the vegetables halfway through, until the beetroot and carrots are tender and caramelised around the edges.

3. Make the Garlic Yogurt Sauce

While the vegetables are roasting, add the Greek yogurt, minced garlic, lemon juice, olive oil, salt and black pepper to a small bowl.

Whisk until smooth and creamy.

4. Cool the Vegetables Slightly

Once roasted, allow the beetroot and carrots to cool for a few minutes. They should remain warm but not be so hot that they make the yogurt sauce too runny.

5. Assemble the Salad

Spread the garlic yogurt sauce generously across a serving platter.

Arrange the warm roasted beetroot and carrots over the yoghurt sauce.

6. Add the Feta

Scatter the crumbled feta generously over the roasted vegetables.

7. Finish and Serve

Garnish with fresh chopped parsley and toasted walnuts. Add a little lemon zest if desired.

Serve warm or at room temperature.

Tips for the Best Roasted Beet and Carrot Salad

• Cut the vegetables evenly: Similar-sized pieces will roast more evenly.
• Don’t overcrowd the baking sheet: Keep the vegetables in a single layer to encourage caramelisation.
• Turn halfway through: This helps the beetroot and carrots brown more evenly.
• Let the vegetables cool slightly: This keeps the garlic yogurt sauce creamy when you assemble the dish.
• Toast the walnuts: A little toasting adds extra crunch and flavour to the finished salad.

How to Serve This Salad

This roasted beet and carrot salad can be served as a colourful side dish or as part of a larger meal. The creamy garlic yogurt sauce creates a rich base for the warm vegetables, while feta and walnuts add extra texture.

For the best presentation, spread the yogurt sauce across the platter first, then arrange the roasted vegetables on top before finishing with feta, parsley and walnuts.

Frequently Asked Questions

Can I serve this salad cold?

Yes. The recipe can be served warm or at room temperature. Allow the roasted vegetables to cool slightly before assembling.

Can I use other vegetables?

This recipe specifically uses beetroot and carrots. For the intended flavour and texture, keep the roasted vegetables as written.

Can I prepare the yogurt sauce ahead of time?

Yes. The garlic yogurt sauce can be whisked together while the vegetables roast or prepared shortly beforehand. Keep it chilled until you’re ready to assemble the salad.

Can I leave out the walnuts?

Yes. The walnuts are part of the finishing ingredients, so they can be omitted if desired.

Nutrition & Timing

Details	Amount
Prep Time	10 minutes
Cook Time	35 minutes
Total Time	45 minutes
Servings	4
Calories	Approx. 285 kcal per serving
Protein	Approx. 8 g per serving

Final Thoughts

Roasted Beet and Carrot Salad with Feta & Garlic Yogurt Sauce is an easy way to turn simple vegetables into a colourful and satisfying dish. The caramelised beetroot and carrots, creamy garlic yoghurt, salty feta and toasted walnuts come together beautifully.

With just 10 minutes of preparation and 35 minutes in the oven, it’s a simple recipe that’s easy to serve warm or at room temperature.

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