Roasted Beets and Sweet Potatoes with Feta and Cilantro Recipe
Introduction
If you’re looking for a colorful, nutrient-packed side dish that’s both delicious and easy to make, this Roasted Beets and Sweet Potatoes with Feta and Cilantro is the perfect recipe. The natural sweetness of roasted beets and sweet potatoes pairs beautifully with salty, tangy feta cheese and a blend of warm spices. Fresh cilantro adds a bright, herbal note, making this dish a vibrant addition to any meal.

Ingredients
- 2.5 pounds red beets, cleaned, peeled, and cut into 1.5-inch chunks
- 1 pound sweet potatoes, cleaned, peeled, and cut into 1.5-inch chunks
- 3.5 tablespoons avocado oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 tablespoons crumbled feta cheese
- 2 tablespoons chopped cilantro leaves (optional)
Instructions
- Step 1: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting.
- Step 2: In a large bowl, combine the beet and sweet potato chunks. Drizzle 3 tablespoons of avocado oil over the vegetables. Add salt, black pepper, chili powder, cayenne pepper, garlic powder, smoked paprika, and dried oregano. Toss well until the vegetables are evenly coated.
- Step 3: Grease a large baking sheet with the remaining ½ tablespoon of avocado oil. Spread the seasoned vegetables in a single layer, leaving space between chunks for even roasting.
- Step 4: Roast in the preheated oven for about 35 minutes, stirring halfway through to promote even cooking. The vegetables should be tender and caramelized at the edges when done.
- Step 5: Transfer the roasted vegetables to a serving dish. Sprinkle with crumbled feta cheese and garnish with chopped cilantro if desired.
- Step 6: Serve immediately and enjoy as a flavorful side or a satisfying vegetarian main dish.
Tips & Variations
- Cut the beets and sweet potatoes into uniform pieces to ensure even roasting.
- Don’t skimp on the spices—they add warmth and depth to the sweet vegetables.
- If you prefer more heat, increase the cayenne pepper or add red pepper flakes.
- Substitute feta with goat cheese or blue cheese for a different flavor profile.
- Swap cilantro with parsley or mint if you prefer a different fresh herb.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the vegetables in a 350°F (175°C) oven for about 10 minutes until heated through. Avoid using the microwave to prevent sogginess.
How to Serve

Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegan?
Yes, simply omit the feta cheese or replace it with a dairy-free alternative to keep the dish vegan-friendly.
Can I use a different type of oil?
Absolutely. Olive oil or grapeseed oil are good substitutes for avocado oil, especially those suitable for high heat roasting.
Print
Roasted Beets and Sweet Potatoes with Feta and Cilantro Recipe
- Total Time: 50 minutes
- Yield: 4–5 servings 1x
- Diet: Vegetarian
Description
Roasted Beets and Sweet Potatoes with Feta and Cilantro is a vibrant, nutrient-packed side dish that perfectly balances the natural sweetness of root vegetables with a spicy seasoning blend and tangy feta cheese. This easy-to-make recipe delivers tender, caramelized veggies with a flavorful kick, topped with fresh cilantro for a bright finish. Ideal for family meals, potlucks, or as a hearty vegetarian main.
Ingredients
Vegetables
- 2.5 pounds red beets, cleaned, peeled, and cut into 1.5-inch chunks
- 1 pound sweet potatoes, cleaned, peeled, and cut into 1.5-inch chunks
Seasonings & Oil
- 3.5 tablespoons avocado oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Toppings
- 3 tablespoons crumbled feta cheese
- 2 tablespoons chopped cilantro leaves (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables to a perfect golden crisp.
- Prepare the Veggies: In a large bowl, combine the beet and sweet potato chunks. Drizzle 3 tablespoons of avocado oil over them and season with salt, black pepper, chili powder, cayenne pepper, garlic powder, smoked paprika, and dried oregano. Toss well to coat evenly.
- Arrange on Sheet Pan: Grease a large baking sheet with the remaining ½ tablespoon of avocado oil. Spread the seasoned vegetables in a single layer, leaving space between pieces for even roasting.
- Roast the Vegetables: Place the baking sheet in the oven and roast for about 35 minutes. Stir halfway through to ensure uniform caramelization and tenderness.
- Garnish and Serve: Transfer the roasted beets and sweet potatoes to a serving dish. Sprinkle with crumbled feta cheese and, if using, fresh cilantro leaves for added flavor.
- Enjoy: Serve immediately as a delicious side or a hearty vegetarian main dish.
Notes
- Cut vegetables into uniform 1.5-inch chunks for even roasting.
- Adjust cayenne pepper to increase or decrease heat level.
- Feta can be substituted with goat cheese or blue cheese for different flavor profiles.
- Cilantro can be swapped with parsley or mint if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for about 10 minutes.
- Use olive oil or grapeseed oil if avocado oil is unavailable.
- Roast vegetables ahead of time and reheat just before serving.
- Microwaving leftovers is not recommended as it can make the veggies soggy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted beets, sweet potatoes, feta, cilantro, roasted vegetables, healthy side dish, vegetarian, easy recipe, autumn recipe, spicy roasted vegetables