Roasted Beet Salad: Hearty Autumn Delight with Sweet Potato and Feta
Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing: A Hearty Autumn Dish
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beets
- 1 large sweet potato
- 1/2 cup crumbled feta cheese
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in foil and roast for about 45-60 minutes until tender.
- Pare the sweet potato and chop it into cubes, then toss in olive oil, salt, and pepper and roast for 25-30 minutes.
- Once beets are cooled, peel and slice them.
- In a bowl, mix yogurt, lemon juice, salt, and pepper.
- In a serving bowl, layer the sweet potato, beets, feta, and parsley.
- Drizzle with the yogurt dressing and serve.
Notes
- Feel free to add nuts for extra crunch.
- This salad can be served warm or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Roasted Beet Salad, Sweet Potato Salad, Feta Salad, Autumn Dish