Ingredients
Scale
- 2 medium beets, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1–2 tablespoons water to thin the dressing (optional)
- 4 oz feta cheese or plant-based alternative, crumbled
- 2 cups baby spinach or arugula
- 1/4 cup walnuts or seeds, toasted
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and dice beets and sweet potatoes; toss with olive oil, salt, and pepper on the baking sheet.
- Roast vegetables for 30-35 minutes until tender, stirring halfway through.
- In a bowl, whisk together Greek yogurt, mayonnaise, honey or maple syrup, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
- Toast walnuts in a skillet over medium heat for about 5 minutes until golden brown.
- Combine roasted vegetables with crumbled feta (or tofu) and optional greens in a serving bowl; drizzle dressing over top and toss gently.
- Serve warm or chilled, topped with toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg