Name: Autumn Harvest Roasted Beet & Sweet Potato Salad with Feta and Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 medium red beets, peeled & cubed (1-inch); 2 tbsp olive oil (divided use); ½ cup crumbled feta cheese; 1 tsp honey; Salt and black pepper, to taste; 2 tbsp chopped fresh parsley; 1 tbsp lemon juice; ¼ cup plain Greek yogurt; 2 medium sweet potatoes (orange), peeled & cubed (1-inch); ¼ cup toasted walnuts (optional)

Description

The Autumn Harvest Roasted Beet & Sweet Potato Salad with Feta and Yogurt Dressing is not just a feast for the eyes but also a delicious way to embrace the flavors of fall.

Ingredients

Scale

3 medium red beets, peeled & cubed (1-inch)
2 tbsp olive oil (divided use)
½ cup crumbled feta cheese
1 tsp honey
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
1 tbsp lemon juice
¼ cup plain Greek yogurt
2 medium sweet potatoes (orange), peeled & cubed (1-inch)
¼ cup toasted walnuts (optional)

Instructions

Start the process by preheating your oven to 400°F (200°C). Prepare two baking sheets by lining them with parchment paper for easier cleanup. On one baking sheet, spread the cubed sweet potatoes in a single layer, and on the other, place the beets. Drizzle each sheet with 1 tablespoon of olive oil, ensuring the vegetables are evenly coated. Season with salt and pepper to taste. Toss the vegetables to distribute the oil and seasonings evenly.
Place both baking sheets in the oven. Roast the vegetables for approximately 25-30 minutes. Remember to stir them halfway through to achieve even caramelization. They should be tender and golden when done, with sweet potatoes becoming slightly crispy on the edges and beets softening beautifully. After roasting, remove them from the oven and let the veggies cool slightly while you prepare the dressing.
In a small bowl, combine the plain Greek yogurt, lemon juice, honey, the remaining 1 tablespoon of olive oil, and a pinch of salt. Whisk the ingredients together until well combined and creamy. Adjust seasoning if necessary by adding a bit more salt or honey based on your taste preference.
To assemble your salad, arrange the roasted sweet potatoes and beets on a large serving platter. Drizzle the yogurt dressing generously over the top, allowing it to cascade over the veggies. Finish by topping the salad with the crumbled feta cheese, freshly chopped parsley, and toasted walnuts if you choose to include them. The salad can be served warm or at room temperature, making it a flexible option for any occasion.

Notes

Store any leftover salad in an airtight container in the fridge for up to 3 days. The dressing can be made in advance and stored separately.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad

Nutrition

Calories: 320 kcal
Sodium: 320 mg
Protein: 10 g