Ingredients
Scale
- 2 medium beets, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Step 2: Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- Step 3: While the vegetables are roasting, prepare the yogurt dressing. In a small bowl, combine the Greek yogurt and lemon juice. Whisk until smooth. Add salt and pepper to taste.
- Step 4: Once the vegetables are roasted, remove them from the oven and let them cool slightly.
- Step 5: In a large bowl, combine the roasted beets and sweet potatoes. Drizzle with the yogurt dressing and gently toss to coat.
- Step 6: Sprinkle the crumbled feta cheese over the salad before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days, but the vegetables may soften slightly.
- A quick warm-up in a skillet brings back some of the roasted flavor if you prefer the salad warm.
- Serve this salad on a bed of arugula or spinach for added freshness and a peppery kick.
- Roasting the beets and sweet potatoes on separate areas of the baking sheet ensures the beets don't stain the sweet potatoes too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American