Description
Experience the vibrant flavors of our Creamy Roasted Beet Salad with Sweet Potato & Feta—a delightful combination that brings together earthy beets and sweet potatoes, enhanced by a creamy dressing. This salad is perfect for any occasion, whether as a colorful side dish or a light main course. Topped with crumbled feta and toasted nuts, it’s not just delicious but also gluten-free and adaptable for vegan diets. Refreshing and nutritious, this salad will brighten your table with its stunning presentation.
Ingredients
Scale
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 oz feta cheese, crumbled
- 2 cups baby spinach or arugula (optional)
- 1/4 cup walnuts or pecans, toasted (optional)
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- Additional seasoning: salt and pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced beets and sweet potatoes in olive oil, salt, and pepper on the baking sheet. Roast for 30-35 minutes until tender.
- While roasting, whisk together Greek yogurt, lemon juice, garlic, and seasonings to make the dressing.
- Toast walnuts or pecans in a skillet over medium heat until fragrant (about 5 minutes).
- Once roasted veggies have cooled slightly, combine them in a bowl with feta cheese and optional greens. Drizzle with dressing and mix gently.
- Serve topped with toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 salad (approximately 180g)
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg