I have to admit, I wasn’t expecting this roasted vegetable dish to become such a hit in my house.

Beets aren’t exactly the first thing my kids ask for at dinner, and whenever I put a new vegetable on the table, I usually prepare myself for at least a little complaining. But this time? Everyone actually ate it.

And then they asked for more.

Oh my gosh! Thank you so much to whoever suggested these—I’m totally hooked!

The combination is honestly so good. The beets become sweet and tender in the oven, the sweet potatoes get beautifully caramelized around the edges, and the creamy feta adds just enough salty tang. Then you’ve got crunchy walnuts and fresh herbs on top for that extra bit of texture.

I usually serve roasted vegetables as a simple side, but this one feels special enough for a holiday dinner or dinner party while still being easy enough for a regular Tuesday night.

And the colors? Absolutely gorgeous.

Roasted Beet and Sweet Potato Salad with Feta

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour
Servings: 6

Ingredients

• 3 medium beets, peeled and sliced into rounds

• 2 large sweet potatoes, peeled and sliced into rounds

• 1 medium yellow onion, sliced

• 3 tablespoons olive oil

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• ½ teaspoon black pepper

• ½ teaspoon salt, plus more to taste

• ¾ cup crumbled feta cheese

• ¾ cup walnuts, roughly chopped

• 2 tablespoons fresh parsley or thyme, for garnish

Optional Simple Dressing

For a little extra brightness, you can drizzle the finished vegetables with:

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 teaspoon honey or maple syrup

Honestly, the vegetables are delicious without it, but I like the little hit of acidity from lemon.

How to Make Roasted Beet and Sweet Potato Salad

1. Prepare the vegetables

Preheat your oven to 400°F (200°C).

Peel the beets and sweet potatoes, then slice them into rounds about ¼-inch thick.

Try to keep the slices fairly similar in thickness. I usually don’t worry about making them perfect—this is home cooking, after all—but even slices will cook more evenly.

Slice the onion into thin wedges or half-moons.

2. Season everything

Place the beet, sweet potato, and onion slices in a large bowl.

Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and black pepper.

Toss everything together until the vegetables are lightly coated.

If you’re cooking for children who aren’t huge fans of strong herbs, you can keep the seasoning simple with just salt, pepper, and thyme.

3. Arrange the vegetables

Lightly grease a large baking dish or rimmed baking sheet.

Arrange the vegetables in overlapping rows, alternating the beet and sweet potato slices.

This is what gives the finished dish that beautiful colorful appearance.

Don’t stress about getting the rows perfect. Once everything starts roasting, nobody is going to care whether your slices are perfectly lined up!

4. Roast until tender

Cover the dish loosely with foil and roast for about 25 minutes.

Remove the foil and continue roasting for another 15–25 minutes, or until the vegetables are fork-tender and beginning to caramelize around the edges.

If you want more browning, give them another few minutes uncovered.

5. Add the feta and walnuts

Remove the roasted vegetables from the oven.

Scatter the crumbled feta and walnuts over the top while everything is still warm.

I usually add the walnuts at the very end because I love keeping their crunch.

Finish with fresh parsley or thyme.

If you’re using the optional lemon dressing, drizzle it over everything just before serving.

Cooking Tips

Cut the vegetables evenly

This is probably the easiest way to make sure everything cooks properly. If your sweet potato slices are very thick while your beets are paper-thin, they’ll finish at different times.

Don’t drown the vegetables in oil

You only need enough olive oil to lightly coat everything. Too much oil can make the vegetables greasy instead of nicely roasted.

Give the vegetables room

If you’re using a baking sheet, avoid piling the vegetables on top of each other. Crowded vegetables release steam and won’t caramelize as nicely.

Watch the walnuts

Walnuts can burn fairly quickly. I usually add them after roasting, especially if they’re already toasted.

Use crumbled feta

The creamy, salty feta is one of my favorite parts of this dish. It balances the natural sweetness of the roasted vegetables beautifully.

Don’t be afraid of the beets

If you’re someone who thinks you don’t like beets, roasting is a great way to try them again. They become sweeter and less earthy as they cook.

And yes, they will turn everything around them a little pink. That’s part of the fun!

Serving Suggestions

This roasted beet and sweet potato dish makes a beautiful side for so many meals.

I love serving it with:

• Roast chicken

• Grilled chicken

• Baked salmon

• Roast turkey

• Pork tenderloin

• Grilled steak

• Lentils or chickpeas for a vegetarian meal

For a holiday table, it would be especially pretty alongside turkey or roast chicken.

You can also turn it into a more substantial vegetarian meal by serving it over quinoa, couscous, farro, or mixed greens.

Add a little extra feta and a simple lemon dressing, and you’ve got a surprisingly filling lunch.

Can I Make This Ahead?

Absolutely.

You can roast the vegetables a few hours ahead and keep them covered in the refrigerator. Reheat them gently before serving, then add the feta, walnuts, and fresh herbs.

I recommend adding the walnuts right before serving so they stay crunchy.

The leftovers are also really good cold or at room temperature. I usually put them over salad greens the next day and call it lunch.

Approximate Nutrition Information

Nutrition will vary depending on the exact size of the vegetables and amount of cheese and oil used.

Approximate per serving:

• Calories: 310

• Protein: 8 g

• Carbohydrates: 38 g

• Fat: 16 g

• Saturated Fat: 4 g

• Fiber: 7 g

• Sugar: 10 g

• Sodium: 430 mg

These numbers are estimates and are provided for general nutritional guidance.

Frequently Asked Questions

1. Can I use golden beets instead of red beets?

Absolutely. Golden beets would be beautiful here and have a slightly milder flavor. You can also use a combination of red and golden beets for even more color.

2. Do I have to peel the beets?

Not necessarily. If your beets are young and the skins are thin, you can scrub them very well and leave the skins on. For larger beets, I usually peel them because the skin can be a little tough.

3. Can I use another cheese instead of feta?

Yes! Goat cheese is a fantastic alternative. Blue cheese can also work if you enjoy a stronger flavor. For something milder, try crumbled queso fresco.

4. Can I use pecans instead of walnuts?

Definitely. Pecans are delicious with sweet potatoes and roasted beets. Pumpkin seeds or sunflower seeds are also good choices if you need a nut-free option.

5. How should I store leftovers?

Place leftovers in an airtight container and refrigerate for up to about 3–4 days. For the best texture, keep the walnuts separate if possible and add them after reheating.

Final Thoughts

I honestly didn’t expect this colorful tray of roasted vegetables to become something my whole family would get excited about.

But that’s exactly what happened.

The sweet potatoes are soft and caramelized, the beets become wonderfully sweet, the feta adds that salty creamy bite, and the walnuts give everything a satisfying crunch.