Ingredients
Scale
- 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
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss cubed beets and sweet potatoes with olive oil, salt, and pepper until coated.
- Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through until tender.
- Whisk together Greek yogurt, lemon juice, honey, garlic, and dill in another bowl until smooth.
- Combine roasted vegetables in a serving bowl; top with crumbled feta and toasted walnuts.
- Drizzle with yogurt dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 8g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 16mg