Description
Indulge in this vibrant, creamy roasted beet salad, featuring tender sweet potatoes and crumbled feta that elevates any gathering or cozy dinner!
Ingredients
Scale
- 2 medium roasted beets
- 1 medium sweet potato
- 100g crumbled feta cheese
- 150g plain Greek yogurt
- 2 tbsp fresh herbs (dill or parsley)
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Dice the sweet potato into bite-sized cubes, toss with olive oil, salt, and pepper, and spread on one side of the baking sheet. Wrap whole beets in aluminum foil and place on the other side.
- Roast for about 25-30 minutes for sweet potatoes and 45 minutes for beets until tender. Allow to cool slightly before peeling beets.
- In a bowl, mix Greek yogurt, lemon juice, herbs, salt, pepper, and a drizzle of olive oil until smooth.
- In a large bowl, combine roasted sweet potatoes and beets. Drizzle the dressing over them and sprinkle with feta. Toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 9g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg
Keywords: - For added crunch, consider mixing in walnuts or pecans. - Substitute sweet potatoes with butternut squash for a different flavor profile. - Store leftovers in an airtight container in the fridge for up to three days.