Description
Roasted Sweet Potato & Beetroot Salad is a colorful and nutritious dish that combines the sweet, creamy goodness of roasted sweet potatoes with the earthy richness of beets. Tossed with crumbled feta and fresh herbs, all drizzled in a zesty vinaigrette, this salad is not only visually stunning but also bursting with flavor. Perfect for any occasion, it makes an impressive side dish or a satisfying main course.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and cubed
- 2 medium beetroots (about 300g), scrubbed and cubed
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 100g crumbled feta cheese
- 1/4 cup fresh mint or parsley, chopped
Instructions
- 1. Preheat your oven to 425°F (220°C).
- 2. In a large bowl, toss the sweet potato and beetroot cubes with olive oil, salt, and pepper until evenly coated.
- 3. Spread the vegetables on a lined baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway through until tender and golden.
- 4. Allow the roasted veggies to cool slightly before transferring them to a large mixing bowl. Add crumbled feta cheese and chopped herbs.
- 5. Drizzle with your favorite vinaigrette dressing, gently toss to combine, then serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: approximately 1 cup (200g)
- Calories: 280
- Sugar: 7g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 20mg