roasted-beet-and-carrot-salad-with-feta-and-yogurt-dressing
roasted-beet-and-carrot-salad-with-feta-and-yogurt-dressing might sound like a mouthful, but it’s exactly the kind of meal I crave when I want something bright, filling, and easy. Maybe you’ve stared at a couple of beets and some carrots and thought, now what do I do with these. Same here. I love a salad that actually eats like a meal, with color and crunch and a creamy tangy finish. This one checks all those boxes and looks pretty on the table too. If you’re trying to eat more veggies without feeling like you’re chewing through a chore, keep reading.
Roasted Beet Salad
Let’s start with the heart of this bowl. A roasted beet salad is cozy and fresh at the same time. The beets get jammy and sweet in the oven, the carrots caramelize at the edges, and the whole thing gets tossed with a cool, lemony yogurt dressing that doesn’t weigh anything down. Toss in salty feta for a creamy pop, and you’ve got a plate that feels balanced and satisfying.
One thing I love about this salad is how flexible it is. Use red or golden beets. Slice the carrots thick if you want more bite, or thinner if you like them softer. Add crunch with toasted pistachios or almonds. Swap herbs to fit what you have. The bones of the salad stay the same, so it always works.
If you’re hosting, this is a crowd-pleaser. The colors are stunning, and the flavor combo is simple but smart. Sweet, earthy, creamy, tangy, and a little savory thanks to the feta and olive oil. It tastes fancy without asking for a ton of effort.
Pro tip: roast the vegetables ahead of time and keep them chilled. Toss with dressing right before serving so the salad stays crisp and bright. The dressing is sturdy enough to handle a little warm veg too, so you can serve this warm, room temp, or cold.
“I made this for a Sunday brunch and everyone asked for the recipe. Even my sister who claims she hates beets went back for seconds. The yogurt dressing is a total keeper.”
Why it works: roasting deepens flavor, yogurt adds freshness, and feta gives you that salty creamy contrast. All the pieces do a little dance together and it just sings.
How to Make a Roasted Beet Salad
Ingredients
- 4 medium beets, trimmed and scrubbed
- 4 carrots, peeled and cut into chunky sticks
- 2 tablespoons olive oil, plus more for finishing
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, grated
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice, plus more to taste
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill or parsley, plus extra for garnish
- 3 ounces feta, crumbled
- Optional: 1 teaspoon red wine vinegar for extra tang
- Optional crunch: toasted pistachios, pumpkin seeds, or walnuts
Step by step
- Heat the oven to 400°F. Line a sheet pan with parchment for easy cleanup.
- Prep the beets and carrots. Cut beets into wedges about the size of your carrot sticks. If your beets are very large, quarter them, then slice each quarter in half. Keep pieces roughly the same size so they roast evenly.
- Toss with olive oil, half the salt, and a few grinds of pepper. Spread on the sheet pan without overcrowding. If the pan looks crowded, use two pans so the vegetables roast rather than steam.
- Roast for 30 to 40 minutes, flipping once. Beets should be fork tender and carrots slightly caramelized at the edges. If your beets are stubborn, give them another 5 to 10 minutes.
- Make the dressing while the vegetables roast. In a bowl, whisk yogurt, lemon juice, lemon zest, honey, garlic, remaining salt, and a splash of olive oil. Taste and adjust. If you want more zip, add red wine vinegar.
- Let the vegetables cool for 5 to 10 minutes. This helps the dressing cling and keeps it from thinning out.
- Assemble. Spread a swoosh of the yogurt dressing on a serving plate or toss everything together in a big bowl. Add roasted beets and carrots, crumble in feta, sprinkle with herbs, and finish with a drizzle of olive oil and a pinch of pepper.
That’s it. It’s straightforward, and every step brings flavor. If you’ve ever made roasted-beet-and-carrot-salad-with-feta-and-yogurt-dressing before, you know the oven does most of the heavy lifting. You just nudge things along with a few pantry basics.
Make it your own with simple tweaks. Add orange segments for extra brightness. Swap dill for mint if you want a cooler vibe. Toss in cooked farro or quinoa for a heartier bowl. This salad is friendly to leftover rotisserie chicken too if you want protein without fuss.
Want a quick refresher on roasting basics. Here’s a handy guide I lean on when I roast a bunch of vegetables at once: How to Roast Vegetables the Easy Way.
Other Salad Recipes You’ll Love
If this salad hits the spot for you, I’ve got more bowls that do the same fresh and filling thing. Some are crunchy and bold, some are creamy and light, and all of them are easy enough for a weeknight. I like recipes that don’t need a ton of special ingredients or fancy tools, and these fit that bill.
- Looking for plant protein and crunch Try my favorite crispy chickpea salad with lemony dressing: Crispy Chickpea Salad.
- Craving something herby and cool Pair your plate with a drizzle of this creamy green sauce: Green Goddess Yogurt Sauce.
- In the mood for a classic with a twist Try my simple tangy cucumber salad with dill and red onion for a quick side.
If you’re picking just one to start, go with the chickpea salad for a fun contrast next to this roasted number. The textures together are so satisfying.
Whipped Feta with Roasted Beet Salad
Here’s a little extra trick I love. Whip the feta. It sounds fancy, but it’s as easy as running feta with a spoonful of yogurt and a bit of olive oil in a small processor until smooth and fluffy. Spread it on the plate, then pile the warm roasted beets and carrots over the top. The heat softens the cheese even more, and the creamy bed catches all the juices and dressing.
You can keep the yogurt dressing as written or halve it and use part of it to loosen the whipped feta. Both ways taste great. If you go this route, keep your lemon and herb notes bold so the flavors pop. A pinch of chili flakes is also nice for a tiny kick.
Texture is everything here. Soft whipped feta, tender beets, caramelized carrots, and a bit of crunch from nuts or seeds. Make sure to finish with a generous drizzle of olive oil and a squeeze of lemon. It elevates the whole dish with almost no effort.
This variation is also a fun way to turn the roasted-beet-and-carrot-salad-with-feta-and-yogurt-dressing into a party app. Slice some warm pita or toast, add a bowl of the salad, and let people scoop. It vanishes fast.
Explore More Recipes
Love a salad that leaves you satisfied Keep exploring. I keep a running list of fast, colorful recipes that use what you probably already have in your kitchen. If you like this combo of creamy, tangy, and sweet, you might also enjoy a lemony grain bowl or a roasted veggie wrap with yogurt sauce. For something extra bright on the side, click over to this little how-to on easy yogurt dressings: Simple Yogurt Dressings Guide.
And if you experiment with flavors, write it down. Your future self will thank you. The best recipes evolve in your own kitchen, one small tweak at a time.
Common Questions
Do I need to peel the beets
Not always. If the skins are thin and you scrub well, you can roast them unpeeled and the skins will soften. For a cleaner look, peel after roasting when they’re cool enough to handle.
Can I use pre-cooked beets
Yes. Warm them gently in the oven with the carrots for 10 minutes so everything is cozy, then assemble. The flavor is a bit milder than freshly roasted, but still good.
What yogurt works best
Plain Greek yogurt with 2 percent or whole milk gives the best body. Fat free can taste sharp. If the dressing is too thick, thin with a teaspoon of water or lemon juice.
How do I make it dairy free
Use a thick dairy free yogurt and skip the feta or swap in a dairy free feta style cheese. The rest of the recipe stays the same.
How long does it keep
The roasted vegetables keep for 3 to 4 days in the fridge. Store the dressing separately for the best texture, then toss right before serving.
Tips for Best Flavor and Texture
I like to roast the beets and carrots on separate halves of the pan so I can pull one early if needed. Carrots often roast faster than beets. If your beets are huge, cut them smaller to speed things up. A quick toss with salt while hot helps the seasoning sink in.
Let the yogurt dressing sit for 10 minutes to mellow the garlic. Tiny detail, big difference. Add a little lemon zest right before serving for that fresh lift. And if you’re into crunchy bits, toast your nuts or seeds for a minute on the stove. Warm nuts wake up the whole bowl.
For folks who are new to roasting, keep an eye on color. You want the edges caramelized, not burned. If the pan starts to darken too fast, lower the oven to 375°F and give it a few extra minutes.
One more idea. Serve this over a pile of peppery arugula and let the warm veggies wilt it slightly. The contrast is so good.
A happy little salad to keep on repeat
At its core, roasted-beet-and-carrot-salad-with-feta-and-yogurt-dressing is about simple ingredients treated well. Roast until tender, season with care, and finish with a bright creamy dressing. You’ll taste every layer. It’s the kind of recipe that looks good, feeds well, and fits your life on busy nights.
I hope you make it, tweak it, and make it yours. The first time I tried this combo, it became a regular at my table. I’m betting it’ll find a spot at yours too. When you try it, come back and tell me how it went. I love hearing your spins and seeing your plates.
Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
Ingredients
Method
- Heat the oven to 400°F. Line a sheet pan with parchment.
- Prep the beets and carrots. Cut beets into wedges about the size of your carrot sticks.
- Toss the beets and carrots with olive oil, half the salt, and a few grinds of pepper. Spread on the sheet pan without overcrowding.
- Roast for 30 to 40 minutes, flipping once until fork-tender.
- In a bowl, whisk together the yogurt, lemon juice, lemon zest, honey, garlic, remaining salt, and a splash of olive oil. Adjust as necessary.
- Let the vegetables cool for 5 to 10 minutes before assembling.
- Spread the yogurt dressing on a serving plate, or toss everything together in a bowl.
- Add roasted beets and carrots, crumble in feta, sprinkle with herbs, and finish with a drizzle of olive oil and a pinch of pepper.
