Roasted Beets And Sweet Potatoes (with Feta) Recipe

I couldn’t stop sneaking bites of these Sweet Potato And Beets with feta and cilantro, so you should probably keep scrolling before I finish the tray.

I’m obsessed with the way roasted beets and sweet potatoes land on my plate, all sweet edges and salty crumbs. I love that Beets In Oven turn jewel-toned and sticky, and Sweet Potato Beets Roasted pair like they were meant to.

I want that earthy beet tang hitting the feta, the crumbled feta cheese bright and salty against soft cubes. And the little charred bits.

But it’s not fancy, just honest roasted veggies that grab attention. I make this when I want side dish bragging rights.

Trust me, you’ll eat more than one helping. No shame in seconds.

Every time, always.

Ingredients

• Beets: earthy sweetness and deep color, stains your fingers but worth it.
• Sweet potatoes: creamy hug of sweetness, filling and kinda healthy-feeling.
• Olive oil: it’s what helps things get golden and a little slick.
• Kosher salt: brings out sweetness, not too salty if you taste as you go.
• Black pepper: adds a warm bite, simple but necessary.
• Smoked paprika: smoky warmth, gives a tiny BBQ vibe.
• Cumin: earthy, a little savory depth that keeps sweetness honest.
• Garlic powder: mellow garlic punch without chopping, comforting and familiar.
• Onion powder: background savory boost, subtle and useful.
• Thyme: herby freshness, small leaf pockets of brightness.
• Balsamic or lemon: tang that cuts richness, brightens the whole bowl.
• Feta: salty, creamy crumbles that play against the sweet veggies.
• Cilantro: herbal punch, fresh and a bit citrusy when chopped.
• Red onion (optional): sharp, a little bite and pretty purple color.

Ingredient Quantities

• 3 medium beets (about 1 1/2 pounds), peeled and cut into 1 inch chunks
• 2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch chunks
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 tablespoon balsamic vinegar or fresh lemon juice
• 3/4 cup crumbled feta cheese
• 1/3 cup fresh cilantro leaves, roughly chopped
• Optional: 1 small red onion, cut into wedges

How to Make this

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

2. Peel and cut 3 medium beets and 2 large sweet potatoes into 1 inch chunks; if using the optional small red onion, cut it into wedges. Try to make the pieces about the same size so they cook evenly.

3. In a big bowl toss the beet and sweet potato chunks (and onion, if using) with 3 tablespoons olive oil until everything is lightly coated.

4. Sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves). Toss well so the spices cling to the veggies.

5. Spread the veggies in a single layer on the prepared baking sheet, don’t overcrowd the pan or they will steam instead of roast.

6. Roast for 35 to 45 minutes, turning once halfway through, until the beets and sweet potatoes are fork tender and have some browned edges. If your oven runs hot check earlier.

7. While the veggies are still hot, drizzle with 1 tablespoon balsamic vinegar or fresh lemon juice and gently toss to glaze. Taste and add more salt or pepper if needed.

8. Transfer roasted veggies to a serving platter, sprinkle 3/4 cup crumbled feta evenly over the top so it softens from the heat, and scatter 1/3 cup roughly chopped cilantro leaves.

9. Let it sit for a couple minutes so the flavors settle, then serve warm. Leftovers keep well in the fridge for 3 to 4 days and taste great reheated.

Equipment Needed

1. Large rimmed baking sheet lined with parchment paper or foil
2. Knife (chef’s knife) and sturdy cutting board
3. Vegetable peeler
4. Big mixing bowl for tossing the veggies
5. Measuring spoons and a tablespoon measure
6. Silicone spatula or tongs for turning the veggies halfway through
7. Oven mitts or potholders
8. Serving platter or shallow bowl and a spoon for drizzling vinegar and plating

FAQ

Roasted Beets And Sweet Potatoes (with Feta) Recipe Substitutions and Variations

• Beets: try golden beets for a milder, less earthy flavor; or use carrots (same roasting time) if you want sweeter, more familiar taste.
• Sweet potatoes: swap for butternut squash for similar sweetness and texture; or use Yukon gold potatoes for a more savory result.
• Feta cheese: substitute crumbled goat cheese for tangy creaminess, or use ricotta salata if you want a firmer, salty crumble.
• Cilantro: replace with chopped flat leaf parsley for freshness, or use fresh basil for a sweeter, aromatic note.

Pro Tips

1. Roast beets and sweet potatoes on separate pans or give the beets a head start by roasting them 10 to 15 minutes first. Beets take longer, and if you crowd different-cooking veggies together everything ends up mushy or underdone.

2. Cut everything to similar sizes but dont obsess. If some pieces are a bit bigger, tuck them toward the middle of the sheet where it’s hotter so they finish at the same time. Use a rimmed sheet pan so any sugars that leak wont burn on the floor of your oven.

3. Give the veggies plenty of space and flip early if they look stuck. If theyre not browning after 20 minutes, increase heat by 25°F for the last 10 minutes or move the pan to the top rack for a few minutes, watching closely so they dont scorch.

4. Add the vinegar or lemon while the veggies are hot, but add most of the feta and cilantro right before serving. Warm feta softens and gets creamy, but if you leave it on too long it can melt into a sad puddle. Cilantro loses its brightness if it sits, so sprinkle it last minute.