Irresistible Roasted Beets and Sweet Potatoes with Feta

You know those recipes that feel like cheating because they’re so easy but taste like you spent hours? That’s roasted beets and sweet potatoes with feta for me. I’ve been roasting vegetables every Sunday since college (when my “kitchen” was basically a hot plate and toaster oven), and this combo never gets old. The sweet caramelized edges of the veggies against that salty feta crumble? Absolute magic. Plus, it’s one of those forgiving dishes where even if you forget about it for a few extra minutes in the oven, it just gets more deliciously golden. My secret? A heavy hand with the thyme – trust me on this one.

Why You’ll Love Roasted Beets and Sweet Potatoes with Feta

This dish is one of those rare kitchen miracles that checks every box:

• Effortless: Just chop, toss, and roast – no fancy techniques required
• Nutritious: Packed with fiber and vitamins from the colorful veggies
• Flavor bomb: Sweet, earthy, and salty all in one bite
• Adaptable: Equally at home on a weeknight table or fancy dinner party spread

I love how the feta melts slightly into the warm vegetables, creating little pockets of creamy saltiness. Pure comfort food that happens to be good for you

Ingredients for Roasted Beets and Sweet Potatoes with Feta

Here’s everything you’ll need – I promise it’s nothing fancy, just simple ingredients that shine together:

• 2 medium beets, peeled and cubed (wear gloves unless you want pink hands)
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil – the good stuff really makes a difference here
• 1/2 teaspoon salt (I use coarse kosher salt)
• 1/4 teaspoon black pepper, freshly ground if you can
• 1/2 teaspoon dried thyme – my secret weapon
• 1/2 cup crumbled feta cheese (buy the block and crumble it yourself for best texture)

That’s it Seven simple ingredients that transform into something magical in the oven.

How to Make Roasted Beets and Sweet Potatoes with Feta

This recipe couldn’t be simpler, but a few key steps make all the difference between good and “oh wow” results. Here’s exactly how I make it every time – with all my little tricks that took years of Sunday roasting sessions to figure out

Step 1: Preheat and Prep

First things first – crank that oven to 400°F (200°C) so it’s nice and hot when your veggies go in. While it heats, peel and cube your beets and sweet potatoes into 1-inch chunks. Pro tip: Cut them roughly the same size so they cook evenly – nobody wants some pieces mushy while others are still hard

Step 2: Season and Toss

In a big bowl, drizzle the veggies with 2 tablespoons olive oil – don’t be shy here Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Now get in there with your hands (I use food gloves with beets) and toss until every single piece is coated. The oil should glisten on all surfaces – this prevents drying out and helps that beautiful caramelization happen.

Step 3: Roast to Perfection

Spread everything in a single layer on a baking sheet – overcrowding makes them steam instead of roast. Pop them in the oven for 25-30 minutes, but here’s my trick: Give the pan a good shake at the 15-minute mark. You’ll know they’re done when the sweet potatoes get those gorgeous dark caramelized edges and the beets are tender when pierced with a fork.

Step 4: Add Feta and Serve

As soon as the veggies come out of the oven, shower them with 1/2 cup crumbled feta. The residual heat will make it slightly melty and irresistible. I like to serve it right away while the cheese is still warm and creamy – though honestly, it’s just as good at room temperature if you’re prepping ahead for a potluck

Tips for Perfect Roasted Beets and Sweet Potatoes with Feta

After burning my fair share of veggies (oops), I’ve learned a few tricks to make this dish foolproof:

• Size matters: Keep veggie chunks uniform—too small and they’ll burn, too big and they won’t caramelize
• Toss halfway: That mid-roast shake ensures even browning on all sides
• Fresh herb finish: Sprinkle chopped parsley or dill over the feta for brightness
• Sheet pan secret: Use parchment paper for easy cleanup—beet stains are no joke

Trust me, these little touches take an already-great dish to restaurant-worthy levels

Variations for Roasted Beets and Sweet Potatoes with Feta

One of my favorite things about this dish is how easily you can switch it up Try swapping the feta for creamy goat cheese if you want something tangier, or toss in some toasted walnuts for crunch. Sometimes I’ll use rosemary instead of thyme when I’m feeling fancy – it makes the whole kitchen smell amazing. For a citrusy twist, a squeeze of fresh orange juice right before serving brightens everything up beautifully

Serving Suggestions for Roasted Beets and Sweet Potatoes with Feta

This dish plays so well with others My favorite way is piled next to grilled chicken or seared salmon, but it’s equally happy topping a bed of leafy greens for a hearty salad. Honestly? Sometimes I just eat it straight from the pan with crusty bread – no shame

Storage and Reheating for Roasted Beets and Sweet Potatoes with Feta

Leftovers? Lucky you Store them in an airtight container in the fridge for up to 4 days – the flavors actually deepen overnight. When reheating, I pop them in a 350°F oven for 10 minutes to bring back that perfect texture. Microwaving works in a pinch, but they’ll lose some of that lovely crispness. Fair warning: the feta gets extra melty when reheated, which I secretly think makes it even better

Nutritional Information for Roasted Beets and Sweet Potatoes with Feta

Here’s the scoop on what you’re getting in each delicious serving (about 1/4 of the recipe):

• 180 calories
• 9g fat (3g saturated)
• 22g carbs
• 4g fiber
• 4g protein

Those gorgeous beets and sweet potatoes deliver a powerhouse of vitamins A and C, plus a nice potassium boost. Keep in mind these are estimates – your exact numbers might vary slightly depending on your specific ingredients (especially how much oil gets left on the pan).

These Irresistible Roasted Beets and Sweet Potatoes with Feta create a stunning side dish that’s both vibrant and full of sweet-savory flavor. If you love easy vegetable recipes, you’ll also enjoy our Maple Roasted Brussels Sprouts with Bacon or our quick Skillet Zucchini and Mushrooms. We’d love to see your colorful creations—share them with us on Facebook Find more vibrant side dishes in our sides collection.

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