Description
A delightful and colorful salad featuring creamy roasted beets and sweet potatoes, topped with feta cheese, nuts, and a tangy Greek yogurt dressing.
Ingredients
Scale
For the Salad:
- 2 medium beets (peeled and cubed)
- 1 large sweet potato (peeled and cubed)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups mixed greens or arugula
- ½ cup crumbled feta cheese
- ¼ cup chopped walnuts or pecans (toasted)
- 2 tablespoons chopped fresh parsley
For the Creamy Dressing:
- ¼ cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Toss beets and sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes.
- Make dressing: Whisk together yogurt, olive oil, lemon juice, mustard, honey, salt, and pepper.
- Assemble salad: Layer greens, roasted veggies, feta, nuts, and parsley. Drizzle with dressing before serving.
Notes
- You can roast the veggies ahead for easy assembly.
- For a dairy-free option, use plant-based yogurt and skip the feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 salad portion
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
