Description
A vibrant and nourishing salad featuring roasted beets and sweet potatoes, topped with feta and a tangy dressing.
Ingredients
Scale
- 4 medium-sized beets
- 2 large sweet potatoes
- 3 tablespoons olive oil (divided)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon ground cumin
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted walnuts, roughly chopped
- Mixed greens (such as arugula or spinach) for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the beets by scrubbing and trimming them; wrap each beet in aluminum foil.
- Roast the wrapped beets in the oven for 45-60 minutes until tender.
- Cut the sweet potatoes into bite-sized cubes and toss them in a bowl with 2 tablespoons olive oil, salt, pepper, and cumin.
- Spread the sweet potato cubes on a baking sheet and roast them for 25-30 minutes, stirring halfway.
- Whisk together the dressing ingredients in a small bowl: apple cider vinegar, honey, and remaining olive oil.
- Peel and chop the roasted beets into wedges or cubes.
- Combine the roasted sweet potatoes, beet slices, feta, parsley, and walnuts in a large bowl; drizzle with dressing.
- Serve the salad over a bed of mixed greens with additional dressing if desired.
Notes
This salad can be made ahead of time. Roasted vegetables can be kept in the fridge and assembled before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg
Keywords: beet salad, sweet potato salad, healthy salad, roasted vegetable salad