Roasted Beets and Sweet Potatoes with Feta and Cilantro

A vibrant, nutritious side dish featuring earthy roasted beets and sweet potatoes, finished with tangy feta and bright cilantro—perfect for adding color and fresh flavor to any meal.

Why You’ll Love This Recipe

I love this dish because it strikes a beautiful balance between earthy and sweet, creamy and fresh. With minimal prep and just one pan, I transform humble root vegetables into something special. The creamy feta and citrusy cilantro bring the dish to life, making it feel both wholesome and festive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• beets, peeled and cut into wedges

• sweet potatoes, peeled and cubed

• olive oil

• garlic cloves, minced (or garlic powder)

• ground cumin or smoked paprika

• salt and freshly ground black pepper

• crumbled feta cheese

• fresh cilantro, chopped

• optional: a squeeze of fresh lime or lemon juice

directions

1. I preheat my oven to 400 °F (200 °C) and line a baking sheet with parchment paper or foil.

2. I toss the beets and sweet potatoes in a large bowl with olive oil, minced garlic, cumin (or smoked paprika), salt, and pepper until they’re evenly coated.

3. I spread the vegetables in a single layer on the baking sheet, ensuring they have room to roast, not steam.

4. I roast for 25–30 minutes, tossing halfway through, until the sweet potatoes are tender and the beets are fork‑soft with crisp, caramelized edges.

5. Once roasted, I transfer everything to a serving platter and immediately sprinkle crumbled feta over the warm veggies so it begins to soften.

6. I garnish with chopped fresh cilantro and, if I like, a light squeeze of lime or lemon juice for brightness.

7. I serve right away, letting the flavors mingle.

Servings and timing

• Serves 4–6 as a flavorful side dish.

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Total time: approximately 35–40 minutes

Variations

• Spicy kick: I add a pinch of red pepper flakes or drizzle with harissa before roasting.

• Herbal option: I toss in chopped fresh rosemary or thyme with the vegetables for extra aroma.

• Nutty crunch: I sprinkle toasted pumpkin seeds or chopped walnuts over the top before serving.

• Citrus-herb twist: I mix in minced fresh mint or parsley alongside the cilantro for more herbal layers.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm in a 375 °F (190 °C) oven for about 8–10 minutes until heated through and slightly crisp again. I re-crisp them gently in an air fryer at 350 °F (175 °C) for 4–5 minutes when I want to revive the texture.

FAQs

Can I roast beets and sweet potatoes together evenly?

Yes—I cut the beets and sweet potatoes to similar sizes so they cook through at the same rate. Roasting at 400 °F (200 °C) ensures both caramelize nicely.

Do I need to peel the beets?

Peeling can prevent stains and improve texture, but if the skins are smooth, I leave them on, scrubbing thoroughly before roasting.

Can I make this gluten‑free and vegan?

Absolutely—it’s gluten-free. To make it vegan, I omit the feta or replace it with a dairy-free cheese or toasted nuts for a creamy contrast.

How do I store it without the goodness going flat?

I store roasted vegetables and feta separately if possible. Before serving again, I reheat the veggies and add fresh feta and cilantro right before eating to keep flavors bright.

Is this suitable for meal prep?

Yes—I roast a larger batch and store portions in containers without feta. On the day I serve, I reheat and top with fresh feta and cilantro—it feels fresh every time.

Conclusion

Roasted Beets and Sweet Potatoes with Feta and Cilantro is one of my favorite ways to elevate simple roots into something colorful, flavorful, and satisfying. It’s easy, nutritious, and endlessly adaptable—perfect for both weeknight dinners and special meals alike.