Description
A vibrant, nutrient-packed salad featuring earthy roasted beets and sweet potatoes, topped with creamy feta, crunchy walnuts, and a tangy yogurt dressing.
Ingredients
- 2 medium beets, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 4 cups mixed greens
- For the yogurt dressing: 1/2 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon honey, 1 clove garlic, minced, 1 tablespoon fresh dill, chopped
Instructions
- Preheat oven to 400°F (200°C). Toss beets and sweet potato with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, prepare the dressing: In a small bowl, whisk together Greek yogurt, lemon juice, honey, minced garlic, and dill until smooth. Set aside.
- In a large bowl, arrange mixed greens. Top with roasted beets and sweet potatoes, crumbled feta, and toasted walnuts. Drizzle with yogurt dressing just before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American