Description
Roasted Beetroot & Sweet Potato Salad with Feta, Walnuts & Fresh Herbs is a colourful, satisfying salad made with caramelised roasted vegetables, creamy feta, toasted walnuts and fresh herbs. A simple honey balsamic dressing brings everything together with a sweet, tangy finish.
Ingredients
3 medium beetroot, peeled and cut into cubes
2 large sweet potatoes, peeled and cut into cubes
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (75 g) crumbled feta cheese
1/3 cup (40 g) walnuts, roughly chopped and toasted
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped, optional
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 tbsp fresh lemon juice
Pinch of salt
Freshly cracked black pepper
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed beetroot and sweet potatoes on a large baking tray. Drizzle with olive oil and add the garlic powder, dried thyme, smoked paprika, salt and black pepper.
2. Toss the vegetables until they are evenly coated with the seasonings. Spread them into a single layer on the baking tray. Roast for 30–40 minutes, turning halfway through, until the beetroot and sweet potatoes are tender and caramelised around the edges.
3. While the vegetables are roasting, place the chopped walnuts in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard and fresh lemon juice. Season with a pinch of salt and freshly cracked black pepper. Whisk until the dressing is smooth and glossy.
5. Transfer the warm roasted beetroot and sweet potatoes to a large serving platter.
6. Scatter the crumbled feta and toasted walnuts generously over the roasted vegetables. Finish with the chopped fresh parsley and mint if using.
7. Drizzle the honey balsamic dressing over the salad just before serving. Gently toss everything together, or leave the ingredients layered on the platter for a beautiful presentation.
Notes
Cut the vegetables into similar-sized cubes so the beetroot and sweet potatoes cook at roughly the same rate.
Don’t overcrowd the baking tray. Spread the vegetables into a single layer so they can caramelise properly.
Turn the vegetables halfway through roasting to help them brown more evenly.
Keep an eye on the walnuts while toasting because they can go from fragrant to burnt quickly.
Add the dressing just before serving to help prevent the roasted vegetables from becoming overly soft.
Serve warm for a pleasant contrast between the roasted vegetables and cool feta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean