Description
A vibrant and satisfying salad featuring caramelized roasted beets and sweet potatoes, complemented by tangy feta and a Greek yogurt-based dressing. Perfect as a main or side dish, it balances sweet, tangy, and creamy elements for a modern twist on harvest flavors.
Ingredients
2 medium beets, peeled and cubed
1 medium sweet potato, peeled and cubed
1 teaspoon olive oil
1 clove garlic, minced
Salt and pepper to taste
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts (optional)
For the dressing: 1/2 cup plain Greek yogurt
1 tablespoon honey
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic
1/2 teaspoon olive oil
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss beet and sweet potato cubes with olive oil, garlic, salt, and pepper
Spread evenly on a lined baking sheet
Roast for 25-30 minutes, flipping halfway, until tender and caramelized
While roasting, prepare dressing by blending Greek yogurt, honey, lemon juice, Dijon mustard, garlic, olive oil, salt, and pepper in a small bowl
Once roasted, let vegetables cool slightly
In a serving bowl, toss roasted vegetables with crumbled feta and chopped walnuts (if using)
Pour dressing over the salad and gently toss to coat
Serve warm or at room temperature
Notes
To maximize flavor, roast the beets and sweet potatoes on the same sheet.
For a gluten-free version, ensure all ingredients are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: one serving
- Calories: 340
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg