Description
This vibrant Roasted Beet and Sweet Potato Salad features caramelized root vegetables, crispy chickpeas, tangy feta, and a creamy yogurt dressing. Perfect as a hearty main or impressive side dish.
Ingredients
3 medium beets, peeled and cut into 1-inch cubes
2 large sweet potatoes, peeled and cut into 1-inch cubes
1 can (15 oz) chickpeas, drained and patted dry
3 tablespoons olive oil, divided
1 teaspoon ground cumin
Salt and black pepper to taste
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon honey
1 garlic clove, minced
2 tablespoons fresh dill, chopped
4 cups fresh arugula or mixed greens
1/2 cup crumbled feta cheese
1/4 cup toasted walnuts or pecans
2 tablespoons fresh mint, chopped
Instructions
1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Toss beets with 1.5 tablespoons olive oil, salt, and pepper on one baking sheet.
3. On second sheet, toss sweet potatoes and chickpeas with remaining oil, cumin, salt, and pepper.
4. Roast both pans for 30-35 minutes, flipping vegetables halfway through, until fork-tender and edges are golden.
5. While vegetables roast, whisk together yogurt, lemon juice, honey, minced garlic, dill, salt, and pepper in a bowl.
6. Let roasted vegetables cool for 5-10 minutes.
7. Arrange arugula on a large serving platter or individual plates.
8. Top greens with roasted beets, sweet potatoes, and chickpeas.
9. Drizzle with yogurt dressing and sprinkle with feta, nuts, and fresh mint.
10. Serve immediately and enjoy!
Notes
Store roasted vegetables and dressing separately in airtight containers for up to 4 days.
You can substitute goat cheese for feta or use butternut squash instead of sweet potatoes.
For a vegan version, use coconut yogurt and omit the feta cheese.
Toast nuts in a dry skillet over medium heat for 3-4 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 385
- Sugar: 18g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 18mg
Keywords: roasted beet salad, sweet potato salad, yogurt dressing, autumn salad, healthy salad