Description
A vibrant, hearty salad featuring roasted beets and sweet potatoes, creamy feta, and a tangy Greek yogurt dressing.
Ingredients
2 medium beets, peeled and cut into wedges
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
4 cups mixed salad greens (spring mix, baby spinach, or arugula)
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts (optional)
3 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon honey
Salt and pepper, to taste (for dressing)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel and cut the beets into wedges and the sweet potatoes into cubes. Place in a large bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Spread vegetables in a single layer on the baking sheet. Roast for 35–40 minutes, flipping halfway, until tender and caramelized.
4. While veggies roast, whisk together Greek yogurt, lemon juice, honey, salt, and pepper in a small bowl until smooth.
5. In a large serving bowl, layer the salad greens, then top with roasted vegetables, crumbled feta, and walnuts if using.
6. Drizzle with the yogurt dressing just before serving and toss gently to combine.
Notes
Roasting extra sweet potatoes is a great idea for quick lunches.
Use gloves when peeling beets to avoid staining your hands.
Arugula adds a nice peppery bite if you prefer stronger greens.
This salad pairs well with grilled chicken or fish for a more filling meal.