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Creamy Roasted Beet Salad with Sweet Potato & Feta

Creamy Roasted Beet Salad with Sweet Potato & Feta
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Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant and nutritious dish that beautifully combines earthy roasted beets, sweet potatoes, and crumbled feta cheese. This delightful salad is not only visually appealing with its rich colors but also offers an exquisite balance of flavors. The creamy dressing made from Greek yogurt adds a luscious touch, making each bite satisfying and delicious. Perfect for any occasion, whether as a light lunch or a festive side dish, this salad is easy to prepare and can easily be customized for various dietary needs. Enjoy the health benefits of fresh vegetables while indulging in a tasty meal that’s sure to impress!

Ingredients

Scale
  • 2 medium beets, peeled and diced
  • 2 medium sweet potatoes, peeled and diced
  • 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)
  • 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

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel and dice the beets and sweet potatoes into bite-sized pieces. Arrange them on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything to coat evenly.
  3. Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through to ensure even cooking. Look for tender pieces that are slightly caramelized.
  4. In a mixing bowl, whisk together Greek yogurt, mayonnaise, honey or maple syrup, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add water gradually if you prefer a thinner consistency.
  5. In a dry skillet over medium heat, toast walnuts or pecans for about 5 minutes until golden brown. Stir frequently to avoid burning them. Set aside to cool.
  6. Once roasted vegetables have cooled slightly, in a serving bowl, combine roasted beets and sweet potatoes with crumbled feta cheese. Add optional greens like spinach or arugula if desired. Drizzle creamy dressing over everything. Toss gently to combine all ingredients.
  7. Top your salad with toasted nuts before serving. You can enjoy it immediately or refrigerate it for later enjoyment chilled.

Nutrition

Find it online: https://tastymealguide.com/creamy-roasted-beet-salad-with-sweet-potato-feta/

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