Description
A vibrant and nutritious salad featuring roasted beets and carrots, topped with crumbled feta and a creamy garlic yogurt sauce.
Ingredients
Scale
For the Crust:
- 3 medium beets, peeled and cubed
- 4 large carrots, peeled and sliced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, thyme, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, until vegetables are tender and slightly caramelized. Let cool slightly.
- In a small bowl, mix Greek yogurt, minced garlic, lemon juice, and dill to create the sauce.
- Arrange mixed greens on plates, top with roasted vegetables, and drizzle with garlic yogurt sauce. Sprinkle feta cheese over the top before serving.
Notes
You can customize the seasonings to taste.