Description
A vibrant and nutritious salad featuring roasted beets and sweet potatoes, topped with creamy feta, a tangy yogurt dressing, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 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
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted walnuts
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 2 tablespoons chopped fresh dill
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed beets and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- While vegetables roast, whisk together Greek yogurt, lemon juice, honey, minced garlic, and dill in a small bowl to make the dressing.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly browned.
- Arrange roasted beets and sweet potatoes on a serving platter, drizzle with yogurt dressing, and top with crumbled feta and toasted walnuts.
Notes
You can customize the seasonings to taste.