Ingredients
Scale
- 2 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- Step 3: While the vegetables are roasting, prepare the yogurt dressing by whisking together the Greek yogurt and lemon juice in a small bowl. Season with salt and pepper to taste.
- Step 4: Let the roasted vegetables cool slightly.
- Step 5: In a large bowl, combine the roasted beets and sweet potatoes. Top with crumbled feta cheese and drizzle with the yogurt dressing. Serve immediately or chill for later.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but the feta might soften slightly.
- Reheat the roasted vegetables gently in a skillet or microwave if you prefer them warm, but the salad is also delicious cold.
- Serve this salad as a vibrant side dish or add grilled chicken or chickpeas for a complete and satisfying meal.
- For extra flavor depth, consider roasting a few cloves of garlic alongside the beets and sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American