📝 Introduction
This vibrant salad combines the earthy sweetness of roasted beets and sweet potatoes with the creamy tang of goat cheese, all tied together with a refreshing, herby yogurt dressing. The roasted vegetables offer a warm, caramelized depth, while arugula or mixed greens add a peppery bite. It’s a dish that feels gourmet but is surprisingly simple to prepare.
🛒 Ingredients
For the Salad:
- 2 medium beets, peeled and cut into 1-inch cubes
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups arugula or mixed greens
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted walnuts or pecans (optional)
- 2 tbsp pumpkin seeds or sunflower seeds (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
For the Yogurt Dressing:
- 1/2 cup Greek yogurt (plain, full fat or low fat)
- 1 tbsp olive oil
- 1 tbsp lemon juice (or more to taste)
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced or grated
- 1 tbsp fresh dill or chives, chopped (optional)
- Salt and pepper, to taste
🍴 Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place cubed beets and sweet potatoes on a baking sheet lined with parchment paper.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized. Let them cool for 5–10 minutes.
Step 2: Prepare the Dressing
- In a small bowl, whisk together:
- Greek yogurt
- Olive oil
- Lemon juice
- Honey or maple syrup
- Dijon mustard
- Garlic
- Fresh herbs (if using)
- Season with salt and pepper to taste. If it’s too thick, thin with a splash of water or more lemon juice.
Step 3: Assemble the Salad
- On a large serving platter or in a salad bowl, layer:
- A bed of arugula or mixed greens
- Roasted beets and sweet potatoes
- Crumbled goat cheese
- Toasted nuts/seeds (if using)
- Drizzle with the yogurt dressing.
- Garnish with fresh parsley and extra herbs if desired.
🔪 Methods & Tips
- Make ahead: Roast the vegetables and prepare the dressing up to 2 days in advance. Store separately in the fridge.
- Warm vs. cold: Serve the salad warm (just after roasting) or chilled — both are delicious.
- Add protein: Add grilled chicken, chickpeas, or quinoa for a complete meal.
- Vegan option: Substitute goat cheese with a vegan cheese and use a plant-based yogurt in the dressing.
🥗 Serving Suggestions
Pair this salad with:
- A crusty baguette
- A glass of crisp white wine or iced herbal tea
- A light soup for a fuller meal