Ingredients
Scale
- 1 medium beet, cubed
- 1 medium red onion, sliced
- 1 tablespoon olive oil (for roasting)
- ¼ teaspoon salt
- Freshly cracked black pepper
- 2 tablespoons olive oil (for vinaigrette)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt (for vinaigrette)
- Freshly cracked black pepper (for vinaigrette)
Instructions
- Preheat the oven to 400°F (200°C). Wash and peel the beets and sweet potatoes; cut into uniform cubes.
- Toss cubed beets and sweet potatoes separately with olive oil, salt, and pepper until well-coated. Spread them on parchment-lined baking sheets.
- Roast the beets for 30-35 minutes and the sweet potatoes for 25-30 minutes until fork-tender.
- While roasting, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a bowl until smooth.
- After roasting, let vegetables cool slightly before combining them in a large bowl. Drizzle with the creamy dressing and toss gently to coat.
- Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 250
- Sugar: 9g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 5mg