Roasted Beets And Sweet Potatoes With Feta And Cilantro Recipe

I put together Roasted Beets With Feta that pairs earthy beets and sweet potatoes with crumbled feta and bright cilantro in a way that surprised even me.

I never thought two roots could be this dramatic, but when I roast beets and sweet potatoes together the whole kitchen looks like a painting. They get this deep, almost jewel tone that makes everyone ask whats in the bowl.

I keep meaning to make it more complicated, but honestly the simplicity is the point. It lives in my head between Beets And Sweet Potatoes Recipes and Beets And Sweet Potatoes Roasted in my notes.

I cant help stealing a forkful while I’m plating, its one of those dishes that surprises people, every single time.

Ingredients

• Beets: Earthy, sweet root; high in fiber and folate, boosts nitrates for heart health.
• Sweet potatoes: Naturally sweet, rich in beta carotene and fiber, filling and vitamin packed.
• Feta: Salty, tangy cheese with protein and calcium, adds briny contrast to roasted veg.
• Cilantro: Bright, citrusy herb that freshens dishes, little vitamin C and flavor zip.
• Olive oil: Healthy monounsaturated fats that help absorb vitamins; keeps veggies silky and golden.
• Garlic: Pungent, savory kick with allicin, may support immunity, gives depth and warmth.
• Walnuts or pepitas: Toasted crunch, healthy fats and protein; optional but very nice.

Ingredient Quantities

• 1 lb beets (about 3 medium) trimmed and peeled
• 1 lb sweet potatoes (about 2 medium) peeled and cut into 1 inch cubes
• 3 tbsp extra virgin olive oil
• 1 tbsp honey or pure maple syrup, optional
• 1 small red onion, sliced into wedges
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice or red wine vinegar
• 4 oz feta, crumbled (about 1 cup)
• 1/2 cup cilantro leaves, chopped
• 1/3 cup toasted walnuts or pepitas, roughly chopped, optional

How to Make this

1. Preheat oven to 425°F and line a large baking sheet with parchment or foil for easier cleanup.

2. Cut beets and sweet potatoes into roughly 1 inch cubes so they cook at the same rate; trim and peel the beets first. Slice the red onion into wedges and mince the garlic. (Quick hack: microwave whole peeled beets 2-3 minutes to shave time if yours are very dense.)

3. In a big bowl whisk together the olive oil, honey or maple syrup if using, ground cumin, smoked paprika, kosher salt and black pepper.

4. Add the beet and sweet potato cubes to the bowl and toss well so every piece gets coated. Spread in a single layer on the baking sheet, don’t overcrowd it or they’ll steam instead of roast.

5. Roast for 15-20 minutes, then flip or stir the vegetables so they brown evenly. Add the red onion wedges and sprinkle the minced garlic over everything at this point so the garlic won’t burn.

6. Continue roasting another 15-20 minutes until beets and sweet potatoes are tender and edges are caramelized; total time should be about 35-40 minutes depending on your oven and cube size. Test with a fork.

7. While veggies finish, toast the walnuts or pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant, if using. Crumble the feta and chop the cilantro.

8. Transfer the hot roasted vegetables to a serving bowl or platter, drizzle with the lemon juice or red wine vinegar and toss gently to lift up the browned bits.

9. Scatter the crumbled feta, chopped cilantro and toasted nuts or pepitas on top, taste and adjust salt or pepper if needed. Serve warm or at room temperature.

Equipment Needed

1. Oven (preheat to 425°F)
2. Large rimmed baking sheet lined with parchment or foil
3. Large mixing bowl big enough to toss the veg
4. Whisk, for mixing the olive oil honey and spices
5. Chef’s knife
6. Cutting board
7. Vegetable peeler
8. Silicone spatula or sturdy tongs for flipping and scraping
9. Small dry skillet for toasting walnuts or pepitas
10. Serving bowl or platter

FAQ

Roasted Beets And Sweet Potatoes With Feta And Cilantro Recipe Substitutions and Variations

• Beets: swap for carrots or golden beets — carrots roast to a similar sweet, tender bite and wont stain everything red; golden beets keep the beet flavor but are milder and less messy.
• Sweet potatoes: use butternut squash or Yukon Gold potatoes — butternut gives the same sweet, creamy texture when roasted; Yukon Golds are less sweet and get crispier if you prefer that.
• Feta: try goat cheese (chevre) or ricotta salata — goat cheese is similarly tangy and crumbly, ricotta salata is firmer and salty; for a vegan option use marinated tofu or a store-bought vegan feta.
• Cilantro: replace with flat-leaf parsley plus a squeeze of lemon, or fresh mint — parsley keeps freshness without the soapy taste some people hate, mint gives a bright, unexpected lift.

Pro Tips

1) Microwave the beets first if theyre really dense — 2 to 3 minutes on high (whole and peeled) makes them way easier to cube and cuts roast time, just dont overdo it or theyll get mushy.

2) Keep everything the same size and give each piece breathing room on the pan, dont overcrowd it or theyll steam instead of caramelize. If your sheet looks crowded use a second sheet, and flip/stir once halfway so both sides get brown bits.

3) Timing for garlic, onion and sweeteners matters. Add minced garlic near the second half of roasting so it doesnt burn, and toss the onion in later so it softens but still chars a bit. If you want a sticky sweet glaze either add a little honey/maple near the end or drizzle it after roasting instead of baking it the whole time.

4) Finish smart for brightness and texture. Toss hot veggies with lemon juice or vinegar to lift browned bits, then add crumbled feta, chopped cilantro and toasted nuts last so the cheese doesnt melt and the nuts stay crunchy. Taste and adjust salt after the acid so youre not over or under seasoned.