Description
A delightful and creamy roasted beet salad featuring sweet potatoes and feta cheese, perfect for a healthy meal.
Ingredients
Scale
- 2 medium beets, scrubbed and trimmed
- 1 medium sweet potato, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens (such as arugula, spinach, or spring mix)
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F.
- Wrap the beets in aluminum foil and place them on a baking sheet.
- Toss the diced sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper, then spread them out on the baking sheet alongside the beets.
- Roast the beets and sweet potatoes in the preheated oven for 30-40 minutes, or until the sweet potatoes are tender and the beets can be easily pierced with a fork.
- Remove from the oven and let cool slightly. Once cool enough to handle, peel the beets and cut them into bite-sized pieces.
- In a large bowl, combine the mixed salad greens, roasted sweet potatoes, and roasted beets.
- In a small bowl, whisk together the Greek yogurt, lemon juice, honey, remaining 1/2 teaspoon of salt, and garlic powder until smooth.
- Drizzle the yogurt dressing over the salad and toss gently to combine.
- Top with crumbled feta cheese and chopped walnuts before serving.
Notes
- For added flavor, try roasting the beets with a sprinkle of balsamic vinegar.
- You can also substitute goat cheese for feta for a different taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg