Description
A vibrant and flavorful salad featuring earthy roasted beets and sweet potatoes, crumbled feta, crunchy walnuts, and a creamy, tangy yogurt dressing.
Ingredients
- 2 medium beets, peeled and cut into 1-inch cubes
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/4 cup walnuts, chopped
- 4 ounces mixed greens
- 1/4 cup crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed beets and sweet potatoes with olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
- While the vegetables are roasting, spread the chopped walnuts on a small baking sheet. Toast in the oven for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.
- In a small bowl, whisk together the Greek yogurt, lemon juice, honey, garlic powder, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper to make the dressing.
- In a large serving bowl, combine the mixed greens, roasted beets, and sweet potatoes.
- Drizzle the salad with the yogurt dressing, sprinkle with crumbled feta cheese and toasted walnuts. Serve immediately.
Notes
You can customize the seasonings to taste. For an extra kick, add a pinch of red pepper flakes to the dressing. Goat cheese can be substituted for feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American