Name: Roasted Beet and Sweet Potato Salad with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 medium beets, peeled and cubed; 1 large sweet potato, peeled and cubed; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup crumbled feta cheese; 1/4 cup toasted walnuts; 2 tablespoons chopped fresh dill (optional); Mixed greens or arugula (optional); 1/2 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 teaspoon honey; 1 clove garlic, minced; Pinch of salt and pepper

Description

Tender roasted beets and sweet potatoes tossed with creamy feta, crunchy toasted walnuts, and a tangy yogurt dressing. Vibrant colors and incredible flavors make this salad a showstopper.

Ingredients

2 medium beets, peeled and cubed

1 large sweet potato, peeled and cubed

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup crumbled feta cheese

1/4 cup toasted walnuts

2 tablespoons chopped fresh dill (optional)

Mixed greens or arugula (optional)

1/2 cup plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon honey

1 clove garlic, minced

Pinch of salt and pepper

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Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cube beets and sweet potatoes into uniform 1-inch pieces.

2. Toss cubed vegetables with olive oil, salt, and pepper until nicely coated. Spread in a single layer on prepared baking sheet, making sure they’re not crowded. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

3. While vegetables roast, whisk together Greek yogurt, lemon juice, honey, minced garlic, and a pinch of salt and pepper in a small bowl. Adjust consistency with water if needed.

4. Toast walnuts in a small dry skillet over medium heat for 3-5 minutes, shaking frequently, until fragrant and lightly golden. Transfer to a plate immediately.

5. Let roasted vegetables cool for 10-15 minutes until warm but not piping hot.

6. Arrange greens on serving platter if using. Add roasted beets and sweet potatoes, scatter feta and toasted walnuts over top, sprinkle with fresh dill. Drizzle yogurt dressing over everything just before serving.

Notes

Wear gloves when handling beets to prevent stained hands.

Cutting vegetables into uniform pieces ensures even cooking.

Don’t overcrowd the baking sheet or vegetables will steam instead of roast.

The yogurt dressing thickens as it sits – thin with water if needed.

Roast extra vegetables for grain bowls throughout the week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean