Description
Creamy Roasted Beet Salad with Sweet Potato & Feta is a colorful dish bursting with earthy flavors and creamy textures, perfect for impressing guests or enjoying as a nutritious side.
Ingredients
- Fresh beets
- Sweet potatoes
- Crumbled feta cheese
- Extra virgin olive oil
- Fresh herbs (parsley or dill)
- Balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wrap beets in aluminum foil and roast for 45-60 minutes until tender.
- Peel and dice sweet potatoes, toss in olive oil, salt, and pepper; spread on another baking sheet.
- Add sweet potatoes to the oven 20 minutes before the beets are done; roast until golden brown (25-30 minutes).
- Whisk together olive oil, balsamic vinegar, salt, pepper, and fresh herbs to make the dressing.
- Once roasted, chop the beets and combine them with sweet potatoes in a large bowl. Add feta and dressing; toss gently.
- Serve immediately or chill for an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - For extra crunch, consider mixing in nuts or swapping feta for goat cheese. - Store leftovers in an airtight container in the fridge for up to three days; enjoy cold or gently reheated.