Artisanal, Farmstead Cheeses

Cheese Lovers Recipes

crumbled feta salad recipe

Roasted Beet & Sweet Potato Salad w Crumbled Feta

We love this festive, colorful Roasted Beet and Sweet Potato Salad with our crumbled Feta! It is simple to put together and adds a fresh pop to any holiday dinner spread. Bonus, serve it alongside roasted chicken, and you have yourself a full, comforting meal. It works great for lunch the following day as well. 🎄

8-10 Servings

Total Time: 60-75 Minutes

For the Dressing:

1 Cup of Olive Oil

1/2 Cup of White Wine Vinegar

2 TBS of Maple Syrup

2 TSP of Dijon Mustard

1 TSP of Salt + Pinch of Black Pepper

1/2 Medium Red Onion, Minced

For the Beets and Sweet Potatoes:

2 Large Beets

4 Medium Sweet Potatoes, Peeled and Cut into Small Cubes

2 TBS of Olive Oil

Pinch of Cinnamon

To Assemble the Salad:

2, 5 oz. Clamshells of Baby Arugula

Remaining 1/2 of Medium Red Onion, Thinly Sliced

1, 10 oz. Container of Baby Tomatoes, Halved

1 Cup of Gold Creek Farms’ Feta, Crumbled


Make the dressing by whisking all of the dressing ingredients together until thoroughly combined. Store in the refrigerator until ready to use.

Preheat oven to 425 degrees. Place the sweet potato cubes on a parchment lined baking sheet, drizzle with olive oil, sprinkle with cinnamon, and toss to coat evenly. Make sure the sweet potato cubes are in a single layer on the baking sheet. Wash the beets, wrap in foil, and place in the oven alongside the sweet potatoes.

Roast the sweet potatoes for about 30-35 minutes total, tossing halfway into cooking time until crisp on the outside and cooked through. Set aside until cooled.

Roast the beets for 45 minutes to an hour or until a knife inserted easily pierces through to the center. Let the beets cool until you can comfortably handle before peeling. The peel will easily fall off into strips. Cut into cubes and set aside.

To assemble the salad, layer the baby arugula onto the base of your serving platter or bowl. Top with the roasted sweet potatoes, beets, sliced onion, baby tomatoes, and crumbled feta. Drizzle the dressing evenly on top of the salad. Lightly toss to combine and serve immediately. Enjoy!