Description
A vibrant salad featuring roasted beets and sweet potatoes, topped with feta cheese and a creamy yogurt dressing for a fresh and healthy meal.
Ingredients
Scale
- 4 medium beets, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Mixed greens for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender.
- In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, salt, and pepper to make the dressing.
- Assemble the salad by placing mixed greens on a plate, topping with roasted beets and sweet potatoes, and sprinkling with feta cheese.
- Drizzle the yogurt dressing over the salad and serve immediately.
Notes
For a vegan version, substitute feta with a plant-based alternative and use a non-dairy yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g