Ingredients
Scale
- 2 medium Beets
- 2 medium Sweet potatoes
- 1 cup Feta cheese
- 4 cups Mixed greens
- 1/4 cup Fresh herbs (like parsley or dill)
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the beets and sweet potatoes into bite-sized pieces.
- Toss the beets and sweet potatoes in olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
- In a bowl, combine the roasted beets and sweet potatoes with mixed greens and herbs.
- Crumble the feta cheese on top.
- Whisk together olive oil and balsamic vinegar for the dressing in a small bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve as a side dish or a light main course.
Notes
Best enjoyed fresh, though the roasted vegetables can be prepared ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 20mg