Description
A vibrant and nutritious side dish featuring tender roasted beets and sweet potatoes, finished with creamy feta and fresh cilantro. Perfect for holiday dinners or a healthy weeknight meal.
Ingredients
Scale
- 2 medium beets, peeled and cut into 1-inch chunks
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- Optional: 1 tablespoon balsamic glaze for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the beet and sweet potato chunks with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 35-40 minutes, stirring halfway through, until tender and lightly caramelized.
- Remove from oven and let cool slightly on the pan.
- Transfer to a serving platter and sprinkle with crumbled feta and chopped cilantro.
- Drizzle with balsamic glaze if desired. Serve warm or at room temperature.
Notes
For extra flavor, add a sprinkle of smoked paprika or cumin before roasting. The dish can be made ahead and reheated; add feta and cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 280 kcal
- Sugar: 14 g
- Fat: 14 g
- Carbohydrates: 32 g
- Protein: 7 g