Description
A colorful and healthy salad packed with nutrients, featuring roasted beets, sweet potatoes, crumbled feta, and a tangy yogurt dressing.
Ingredients
Scale
- 2 medium beets (approximately 300g)
- 2 medium sweet potatoes (approximately 400g)
- 100g crumbled feta cheese
- 1 cup plain full-fat Greek yogurt
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast for 45-60 minutes until tender.
- Peel and cube the sweet potatoes. Toss them with olive oil, salt, and pepper, then spread them on another baking sheet. Roast for 25-30 minutes until golden brown.
- In a bowl, mix the Greek yogurt, lemon juice, olive oil, salt, and pepper until creamy.
- Once cooled, peel the roasted beets and cut them into cubes or wedges. Combine them with sweet potatoes in a mixing bowl.
- Drizzle with the yogurt dressing and gently toss to coat.
- Serve immediately or let sit for flavors to meld.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. The flavors may deepen as it sits.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg