Description
A simple recipe for a roasted root vegetable salad featuring beets, sweet potatoes, and a creamy dressing topped with feta cheese.
Ingredients
Scale
- 2 medium beets, trimmed and scrubbed
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup crumbled feta cheese
- 2 cups mixed greens
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the beets and sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast for 30 to 35 minutes, or until tender, turning halfway through. Let cool slightly.
- While the vegetables roast, whisk together the Greek yogurt, lemon juice, Dijon mustard, and remaining 1 tablespoon of olive oil in a small bowl to make the dressing.
- In a large bowl, combine the roasted beets, sweet potatoes, and mixed greens.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle the crumbled feta cheese over the top before serving.
Notes
- You can use pre-cooked beets if you want to reduce the cooking time.
- For a richer flavor, roast the vegetables until they have slightly caramelized edges.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 9
- Protein: 15
- Cholesterol: 25
Keywords: beet salad, roasted vegetables, sweet potato, feta cheese, yogurt dressing, vegetarian salad