There’s something deeply comforting about a Roasted Beet and Carrot Salad with Feta and Yogurt Dressing — it’s earthy, colorful, and downright feel-good food. Imagine sweet roasted beets mingling with caramelized carrots, the creamy tang of feta crumbles, and a velvety yogurt drizzle that ties it all together. It’s the kind of salad that makes you slow down and actually enjoy lunch again.
Honestly, this roasted beet and carrot salad is what I make when I want to feel both healthy and spoiled at the same time. The beets roast into jewel-toned bites, the carrots soften with golden edges, and when they hit that creamy yogurt dressing? Pure magic. And the best part — it feels fancy without trying too hard.
Let’s dive in. And hey, if you love recipes like this, don’t forget to subscribe below so you can get every new recipe straight to your inbox.
A Little About This Roasted Beet and Carrot Salad
So, what makes this Roasted Beet and Carrot Salad with Feta and Yogurt Dressing so irresistible? It’s the perfect balance of flavors — earthy, sweet, creamy, and bright. Each bite is layered with texture: crisp greens, soft roasted veggies, crunchy nuts, and the tang of feta.
I started making this version years ago after falling in love with Mediterranean-style salads. They’re simple but full of contrast — hot and cold, creamy and crisp, rich and refreshing. This one checks all those boxes.
Why You’ll Love This Salad
- It’s naturally nutritious but feels indulgent thanks to the yogurt dressing.
- You can serve it warm or cold — meal-prep friendly for busy weeks.
- It looks stunning on the table (and yes, everyone asks for the recipe).
- It’s completely alcohol- and pork-free, perfect for sharing.
The Roasted Beet and Carrot Salad with Feta and Yogurt Dressing also gives you that post-meal satisfaction — light but not hungry. Between the veggies, yogurt, and feta, it’s loaded with fiber and protein, keeping you full longer.
The Flavors That Make It Special
Every ingredient in this roasted beet and carrot salad plays a role. The beets bring sweetness and a deep earthy tone, while the carrots add subtle caramel notes once roasted. When paired with creamy feta and the cool, garlicky yogurt dressing, the result is a dish that’s both refreshing and comforting.
Serve it alongside your favorite main or make it the star of your table. Personally, I love it next to grilled chicken or fish — and it’s just as lovely beside crusty bread or a Mediterranean mezze spread.
Ingredients You’ll Need
For the salad:
- 2 medium beets, peeled and cut into wedges
- 3 medium carrots, peeled and sliced into sticks
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 cups mixed greens (arugula, spinach, or kale)
- ½ cup crumbled feta cheese
- ¼ cup toasted walnuts or pecans
- 1 tbsp fresh parsley, chopped
For the yogurt dressing:
- ½ cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1 small garlic clove, minced
- Salt and pepper, to taste
Tools You’ll Need
- Baking sheet
- Parchment paper (optional)
- Mixing bowls
- Whisk or small blender
- Measuring spoons
- Serving platter or large bowl
Nothing fancy, just the basics. That’s what makes this Roasted Beet and Carrot Salad with Feta and Yogurt Dressing so accessible — you don’t need any special tools to create something beautiful.
Substitutions and Additions
Here’s the thing — this roasted beet and carrot salad is flexible. You can swap or enhance ingredients to suit your taste.
| Ingredient | Substitute | Notes |
|---|---|---|
| Feta cheese | Goat cheese | Creamier, tangier finish |
| Walnuts | Almonds or sunflower seeds | Adds crunch and healthy fats |
| Mixed greens | Romaine or baby kale | Adjusts texture and flavor |
| Honey | Maple syrup | Keeps it naturally sweet |
| Greek yogurt | Plant-based yogurt | Makes it dairy-free |
You can also toss in roasted chickpeas or quinoa to make it more filling — both pair wonderfully with the yogurt dressing.
How to Make the Roasted Beet and Carrot Salad
Step 1: Roast the Veggies
Preheat the oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25–30 minutes until tender and slightly caramelized. The kitchen will smell incredible — earthy, sweet, and warm.
Step 2: Make the Yogurt Dressing
In a small bowl, whisk together the yogurt, lemon juice, olive oil, honey, minced garlic, salt, and pepper. Taste and adjust as needed. The dressing should be smooth, creamy, and tangy — the perfect complement to the sweet roasted vegetables.
Step 3: Assemble the Salad
On a large platter, layer the mixed greens first. Then top with roasted beets and carrots. Sprinkle with feta, nuts, and parsley.
Step 4: Serve and Enjoy
Drizzle the yogurt dressing right before serving or serve it on the side for dipping.
And just like that, you’ve got a stunning Roasted Beet and Carrot Salad with Feta and Yogurt Dressing ready to impress.
What to Serve It With
This salad can absolutely hold its own, but if you’re serving it as part of a larger spread, it pairs beautifully with Mediterranean-style dishes.
Try it alongside my Mediterranean Burrata Roasted Carrot Board — both share that cozy roasted veggie energy. Or for a hearty main, serve it with Balsamic Glazed Chicken Orzo with Feta for a satisfying dinner combo.
You’ll wanna keep this pairing trick in your back pocket — roasted veggies and tangy dairy are a total flavor win.
Tips for the Perfect Salad
- Roast evenly: Cut veggies in uniform sizes to ensure they cook evenly.
- Don’t rush roasting: The caramelization is what makes this salad special.
- Cool before dressing: Slightly cooled veggies prevent wilting greens.
- Toast nuts fresh: It deepens flavor and adds extra crunch.
- Use quality yogurt: The tangier the yogurt, the better the contrast.
Honestly, once you make this Roasted Beet and Carrot Salad with Feta and Yogurt Dressing, you’ll find yourself craving it again next week.
Storage and Make-Ahead Tips
Store leftovers in airtight containers. Keep the dressing separate to prevent sogginess.
- Veggies: up to 3 days in the fridge
- Greens: best fresh
- Dressing: lasts up to 5 days
If you’re meal prepping, roast the veggies ahead and assemble fresh when ready to eat.
General Information
| Detail | Description |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Yield | 4 servings |
| Course | Salad |
| Cuisine | Mediterranean |
| Diet | Vegetarian, Gluten-Free |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 8 g |
| Carbohydrates | 24 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 260 mg |
| Cholesterol | 25 mg |
Frequently Asked Questions
Can I use canned beets instead of fresh?
Yes, but skip the roasting step and add them at the end so they don’t fall apart.
Can I make this vegan?
Absolutely — swap Greek yogurt for plant-based yogurt and use vegan feta.
Can I roast other veggies too?
Totally! Sweet potatoes, parsnips, or even red onions work beautifully here.
How do I keep the greens from getting soggy?
Keep the roasted veggies and greens separate until right before serving.
Conclusion
There you have it — a Roasted Beet and Carrot Salad with Feta and Yogurt Dressing that’s as simple as it is stunning. It’s fresh, wholesome, and full of personality. The kind of salad you make once and then keep in your regular rotation because it hits every note — sweet, salty, creamy, and crunchy.
If you love this, you’ll also adore my Mediterranean Burrata and Roasted Veggie Board — another vibrant, veggie-forward favorite that’s perfect for gatherings.
Don’t forget to subscribe for more recipes like this straight to your inbox, and share your recreations on Pinterest — I’d love to see your version of this roasted beet and carrot salad masterpiece!
Print
Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nourishing Roasted Beet and Carrot Salad with Feta and Yogurt Dressing — bursting with color, flavor, and texture! Sweet roasted root vegetables meet creamy Greek yogurt dressing, tangy feta, and a sprinkle of toasted nuts. It’s a wholesome and delicious salad that feels as beautiful as it tastes.
Ingredients
For the salad:
2 medium beets, peeled and cut into wedges
3 medium carrots, peeled and sliced into sticks
2 tbsp olive oil
Salt & black pepper, to taste
4 cups mixed greens (arugula, spinach, or kale)
½ cup crumbled feta cheese
¼ cup toasted walnuts or pecans
1 tbsp fresh parsley, chopped
For the yogurt dressing:
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
1 small garlic clove, minced
Salt & pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper.
2. Spread them evenly on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
3. In a small bowl, whisk together yogurt, lemon juice, olive oil, honey, garlic, salt, and pepper until creamy.
4. Arrange mixed greens on a large serving platter.
5. Top with roasted beets and carrots.
6. Sprinkle crumbled feta, toasted nuts, and chopped parsley over the top.
7. Drizzle with yogurt dressing or serve it on the side for dipping.
8. Serve immediately and enjoy every colorful bite!
Notes
Add a handful of cooked quinoa for extra protein and heartiness.
Swap feta for goat cheese for a tangier flavor.
If you prefer, roast extra vegetables like sweet potatoes or parsnips for more color and texture.
This salad tastes great slightly warm or chilled!
For a Mediterranean twist, try serving it alongside pita bread or grilled chicken.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 8g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg