Description
Indulge in the delicious flavors of our Creamy Roasted Beet Salad. Discover a new favorite dish today!
Ingredients
Scale
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 4 oz feta cheese, crumbled
- 2 cups baby spinach or arugula (optional)
- 1/4 cup walnuts or pecans, toasted (optional)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1–2 tablespoons water to thin the dressing (optional)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Step 2: Peel and dice the beets and sweet potatoes into bite-sized pieces. Arrange on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Step 3: Roast the vegetables for 30-35 minutes, stirring halfway through, until tender and slightly caramelized.
- Step 4: In a bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper. Add 1-2 tablespoons of water if needed for a thinner consistency.
- Step 5: In a dry skillet over medium heat, toast the walnuts or pecans for about 5 minutes until golden and fragrant. Set aside to cool.
- Step 6: Once the roasted vegetables cool slightly, combine with crumbled feta and optional greens (spinach or arugula) in a serving bowl. Drizzle the creamy dressing over the salad and toss gently to combine.
- Step 7: Top with toasted nuts and serve immediately or refrigerate and serve chilled later.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg