Description
This healthy roasted salad features a colorful roasted root vegetable salad with beets and sweet potatoes. Enjoy this fall salad recipe topped with feta cheese and a creamy yogurt dressing for a delicious vegetarian salad idea.
Ingredients
- Beets peeled and cubed
- Sweet potatoes peeled and cubed
- Olive oil
- Salt
- Pepper
- Greek yogurt
- Lemon juice
- Honey
- Feta cheese crumbled
- Fresh parsley
- Toasted walnuts
Instructions
- Preheat oven to 400°F.
- Peel and cube sweet potatoes and beets.
- Toss the vegetables in olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking tray.
- Roast for 25 to 30 minutes, stirring halfway through.
- Whisk together Greek yogurt, lemon juice, honey, olive oil, salt, and pepper to make the dressing.
- Let vegetables cool slightly and arrange on a platter.
- Top with crumbled feta cheese, fresh parsley, and toasted walnuts.
- Drizzle yogurt dressing over the salad and serve immediately.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Cook Time: 25–30 minutes
- Method: Baked