Description
A vibrant salad featuring roasted sweet potatoes and beets, topped with creamy feta and a zesty Greek yogurt dressing.
Ingredients
Scale
- 2 medium beets, roasted and diced
- 2 medium sweet potatoes, peeled and diced
- 1 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast for about 25-30 minutes, or until tender and slightly caramelized.
- Wrap the beets in aluminum foil and roast for about 45-60 minutes, until they are tender. Once cooked, let them cool, then peel and dice.
- In a bowl, mix the Greek yogurt, lemon juice, salt, and pepper to create a dressing.
- In a large serving bowl, combine the roasted beets, sweet potatoes, and feta cheese. Drizzle with the yogurt dressing and toss gently to combine.
- Garnish with fresh herbs if desired and serve warm or at room temperature.
Notes
Serve hot or cold, and store leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 60
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 30mg