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Creamy Roasted Beet Salad with Sweet Potato & Feta

Creamy Roasted Beet Salad with Sweet Potato & Feta Bliss

This Creamy Roasted Beet Salad with Sweet Potato & Feta is a vibrant, nutritious blend perfect for gatherings and light lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Beets Earthy flavor and vibrant color; use medium-sized beets for better roasting results.
  • 2 medium Sweet Potatoes Adds natural sweetness and creaminess; substitute with butternut squash for a different flavor.
  • 1 cup Feta Cheese Provides a creamy, tangy element; substitute with vegan cheese for a plant-based option.
  • 2 cups Baby Spinach or Arugula Optional greens for added nutrition and color; swap with kale or mixed greens if desired.
  • 1 cup Walnuts or Pecans Toasted for a crunchy texture; can be omitted for nut-free diets or consider pumpkin seeds instead.
For the Dressing
  • 1 cup Greek Yogurt Forms the base of the creamy dressing; use dairy-free yogurt for a vegan version.
  • 1/4 cup Mayonnaise Adds creaminess to the dressing; can be replaced with avocado for a lighter option.
  • 2 tablespoons Honey or Maple Syrup Provides sweetness in the dressing; can be replaced with agave syrup to keep it vegan.
  • 2 tablespoons Lemon Juice Offers acidity to balance flavors; lime juice can be an alternative.
  • 1 tablespoon Dijon Mustard Adds depth to the dressing; can swap with whole grain mustard for texture.
  • 1 clove Garlic Infuses the dressing with savory depth; omit if sensitive to raw garlic.
  • to taste Salt and Black Pepper Essential seasonings for flavor enhancement; adjust to taste.
  • as needed tablespoons Water Adjusts the dressing's consistency; use sparingly for desired thickness.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Skillet

Method
 

Preparation Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel and dice the medium-sized beets and sweet potatoes into bite-sized pieces.
  3. Drizzle the vegetables with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
  4. Roast the vegetables in the preheated oven for 30 to 35 minutes, stirring halfway through.
  5. Whisk together Greek yogurt, mayonnaise, honey, lemon juice, Dijon mustard, and minced garlic in a bowl until smooth. Adjust with water if necessary.
  6. If using, toast the walnuts or pecans in a dry skillet over medium heat until golden and fragrant.
  7. Combine the roasted beets and sweet potatoes in a large bowl with crumbled feta cheese and greens. Drizzle the creamy dressing over and toss gently to combine.
  8. Serve topped with toasted nuts for extra crunch, either warm or chilled.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 300mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Allows for nut-free alternatives and dietary adjustments as needed. Perfect for meal prep.

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