Description
Brighten your meals with this Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing, a hearty autumn dish that combines vibrant flavors and textures. Earthy roasted beets complement the sweet, caramelized taste of sweet potatoes, creating a delightful balance that is both nutritious and satisfying. Topped with creamy feta cheese and a zesty yogurt dressing, this salad is perfect for any occasion—served as a light main course or a colorful side. Enjoy the fresh, seasonal ingredients that make this dish a must-try for fall!
Ingredients
Scale
- 2 medium beets
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly under cold water. Trim the tops and roots.
- Peel the sweet potatoes and cut them into cubes.
- Place both vegetables on a baking sheet.
- Drizzle 2 tablespoons of olive oil over the beets and sweet potatoes.
- Sprinkle salt and pepper to taste. Toss them gently to coat evenly.
- Place the baking sheet in the preheated oven. Roast for about 35 minutes or until tender, turning halfway through for even cooking.
- In a mixing bowl, combine 1/2 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, minced garlic, salt, and pepper. Whisk until smooth. Adjust seasoning if needed.
- Once roasted vegetables are ready, let them cool slightly before assembling.
- In a serving bowl, combine roasted beets, sweet potatoes, and crumbled feta cheese.
- Drizzle with yogurt dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 15mg