Description
A vibrant and nourishing salad that combines earthy roasted beets and sweet potatoes with creamy feta cheese, creating a perfect balance of flavors and textures. This colorful dish works beautifully as a main course or elegant side dish.
Ingredients
Scale
- 3 medium beets, peeled and cubed
- 2 medium sweet potatoes, cubed
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese
- 1/4 cup pecans, toasted
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss beets and sweet potatoes separately with olive oil, salt, and pepper. Place on separate baking sheets and roast for 35-45 minutes until tender.
- While vegetables roast, whisk together remaining olive oil, balsamic vinegar, and honey to make the dressing.
- Let roasted vegetables cool slightly. Arrange greens on plates, top with roasted vegetables, sprinkle with feta and pecans, and drizzle with dressing.
Notes
- Roast beets and sweet potatoes separately to prevent color bleeding
- Can be served warm or at room temperature
- Make ahead: roast vegetables up to 2 days in advance
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320
- Sugar: 14g
- Sodium: 380mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g