Description
A vibrant and hearty salad featuring roasted beets and sweet potatoes, topped with crumbled feta, toasted walnuts, and a creamy yogurt dressing.
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 plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted walnuts, chopped
- 2 cups mixed greens
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.
- In a small bowl, whisk together Greek yogurt, lemon juice, and honey to make the dressing.
- Arrange mixed greens on a serving platter, top with roasted vegetables, and drizzle with yogurt dressing.
- Sprinkle with crumbled feta and toasted walnuts before serving.
Notes
You can customize the seasonings to taste.