Description
A vibrant salad combining earthy roasted beets, sweet potatoes, and tangy feta cheese, tossed in a creamy yogurt dressing. Perfect as a hearty side or a light meal.
Ingredients
For the Salad:
– 2 medium beets, peeled and cut into wedges
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 4 cups mixed salad greens
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped walnuts (optional)
For the Dressing:
– 3 tablespoons plain Greek yogurt
– 1 tablespoon lemon juice
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions
1. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Vegetables: In a bowl, toss the beet wedges and sweet potato cubes with olive oil, salt, and pepper. Spread them on the prepared baking sheet and roast for 35-40 minutes until tender. Let cool slightly.
3. Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, honey, salt, and pepper until smooth.
4. Assemble the Salad: In a large bowl, combine the mixed greens, roasted beets and sweet potatoes, and crumbled feta cheese. Add walnuts if using.
5. Dress and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
– Variations: Substitute goat cheese for feta or add a handful of dried cranberries for extra sweetness.
– Serving Suggestions: This salad pairs well with grilled chicken or fish for added protein.
– Make Ahead: Roast the vegetables in advance and assemble the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~280 kcal
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 27g
- Fiber: 4.5g
- Protein: 9g