Description
A vibrant and healthy salad featuring roasted beets and sweet potatoes tossed with mixed greens, tangy feta cheese, toasted nuts, and a creamy Greek yogurt dressing. This Mediterranean-inspired dish offers a delightful balance of sweet, savory, and creamy flavors, perfect for a light lunch or side dish.
Ingredients
Scale
Roasted Vegetables
- 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
Salad Base & Toppings
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts or pecans
- 2 tablespoons chopped fresh parsley
Creamy Dressing
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon water (to thin dressing, if needed)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed beets and sweet potatoes with olive oil, salt, and black pepper on a baking sheet, ensuring they are evenly coated for optimal roasting.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 25–30 minutes, flipping the vegetables halfway through to ensure even caramelization and tenderness. Once done, remove from the oven and allow to cool slightly.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, honey, and Dijon mustard until smooth. Add up to one tablespoon of water to thin the dressing to your desired consistency.
- Assemble the Salad: Arrange the mixed greens on a large platter or bowl. Layer the roasted beets and sweet potatoes evenly over the greens, followed by crumbled feta cheese, toasted nuts, and chopped parsley.
- Dress and Serve: Drizzle the creamy yogurt dressing over the salad just before serving to keep the greens fresh and crisp.
Notes
- Roasted vegetables can be prepared in advance and chilled to serve this salad cold.
- For added protein, consider topping with grilled chicken or chickpeas.
- Substitute feta cheese with goat cheese for a tangier flavor profile.
