Description
This colorful salad is a delightful mix of earthy and sweet flavors, creamy textures, and tangy hints that make it perfect for lunch or as a vibrant dinner side.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed (1-inch)
- 1 tablespoon olive oil (for roasting)
- 2 medium beets, peeled and cut into wedges
- 1 large cucumber, thinly sliced
- 1 ripe avocado, diced
- ¼ cup chopped fresh parsley
- ⅓ cup crumbled feta cheese
- Salt and black pepper, to taste
- ¼ cup toasted walnuts (optional)
- For the Yogurt Dressing:
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
Instructions
- Start by preheating your oven to 400°F (200°C). Toss cubed sweet potatoes and beet wedges in olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes.
- In a small mixing bowl, combine Greek yogurt, lemon juice, garlic, olive oil, and Dijon mustard for the dressing. Whisk until smooth.
- In a large salad bowl, combine roasted sweet potatoes and beets with cucumber, avocado, parsley, and feta cheese. Toss gently.
- Drizzle yogurt dressing over the salad just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Assemble the salad shortly before serving to keep it fresh, especially the avocado.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
Nutrition
- Calories: Approximately 350 kcal
- Sodium: 300 mg
- Protein: 10 g