Description
A vibrant and nutritious salad combining earthy beets, sweet potatoes, tangy feta, and a creamy yogurt dressing.
Ingredients
- 2 medium beets (approximately 300g)
- 2 medium sweet potatoes (approximately 400g)
- 100g crumbled feta cheese
- 1 cup plain full-fat Greek yogurt
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast for 45-60 minutes until tender.
- Peel and cube the sweet potatoes. Toss them with olive oil, salt, and pepper, then spread them on another baking sheet. Roast for 25-30 minutes until golden brown.
- In a bowl, mix the Greek yogurt, lemon juice, olive oil, salt, and pepper until creamy.
- Once cooled, peel the roasted beets and cut them into cubes or wedges. Combine them with sweet potatoes in a mixing bowl.
- Drizzle with the yogurt dressing and gently toss to coat. Serve immediately or let sit for flavors to meld.
Notes
For the best flavor, consume the salad within two days if made ahead. Add nuts for extra texture or try different greens for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean