Print

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

Roasted Beet and Sweet Potato Salad with Feta and Yogurt Dressing: A Hearty Autumn Dish

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

  1. Preheat the oven to 400°F (200°C).
  2. Wrap the beets in foil and roast for about 45-60 minutes until tender.
  3. Pare the sweet potato and chop it into cubes, then toss in olive oil, salt, and pepper and roast for 25-30 minutes.
  4. Once beets are cooled, peel and slice them.
  5. In a bowl, mix yogurt, lemon juice, salt, and pepper.
  6. In a serving bowl, layer the sweet potato, beets, feta, and parsley.
  7. 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

Keywords: Roasted Beet Salad, Sweet Potato Salad, Feta Salad, Autumn Dish