Description
A colorful and nutrient-packed salad that blends roasted beets with sweet potatoes, topped with feta cheese and nuts.
Ingredients
Scale
- 2 beets, roasted
- 2 sweet potatoes, cubed
- 2 cups arugula or spinach
- ½ cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup nuts (walnuts or pecans), optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and trim the beets, then wrap them in foil. Roast for 50-60 minutes until tender.
- Peel and chop sweet potatoes into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 25 minutes or until tender.
- In a small bowl, whisk together olive oil and balsamic vinegar. Adjust seasoning with salt and pepper.
- Once cooled, peel and slice the roasted beets. In a bowl, toss the roasted sweet potatoes, sliced beets, arugula or spinach, and dressing until well coated.
- Crumble feta cheese over the top and sprinkle with nuts if using. Serve immediately and enjoy!
Notes
Use fresh, firm vegetables for best flavor. Roasting beets and sweet potatoes on separate trays prevents flavor mingling.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg