Description
A vibrant roasted beet and sweet potato salad with creamy yogurt dressing and tangy feta. Earthy, sweet, and tangy all in one hearty dish.
Ingredients
- 2 medium beets, peeled and diced
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced (optional)
- Fresh parsley or arugula, for garnish (optional)
- 1/3 cup Greek yogurt or sour cream
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 small clove garlic, grated or minced
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced beets and sweet potatoes with olive oil, salt, and pepper. Roast for 30–35 minutes, flipping halfway.
- Whisk together Greek yogurt, lemon juice, olive oil, mustard, garlic, salt, and pepper for the dressing.
- Arrange roasted vegetables on a serving plate or bowl. Drizzle with dressing.
- Top with crumbled feta and red onion (if using), and garnish with parsley or arugula.
- Serve warm or chilled.
Notes
- Roast beets and sweet potatoes on opposite sides to prevent staining.
- Swap feta with goat cheese or add grains like quinoa for extra heartiness.
- Top with nuts or seeds for crunch, or drizzle with balsamic glaze for sweetness.
- Store dressing separately for better freshness during meal prep.
- Dairy-free dressing works with vegan yogurt or mayo alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 7g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
