Roasted Beet Sweet Potato Feta (Print Version)
# Ingredients:
→ Roasted Vegetables
01 -
2 medium beets, peeled and cubed
02 -
2 medium sweet potatoes, peeled and cubed
03 -
2 tablespoons olive oil
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon ground cumin
→ Salad Base
07 -
4 cups mixed salad greens (arugula, spinach, and kale)
08 -
1/2 cup crumbled feta cheese
09 -
1/2 cup walnuts, roughly chopped
10 -
1/4 cup dried cranberries (optional)
→ Dressing
11 -
2 tablespoons balsamic vinegar
12 -
1 tablespoon honey (optional)
# Instructions:
01 -
Preheat your oven to 200°C (400°F).
02 -
In a large bowl, toss the cubed beets and sweet potatoes with olive oil, salt, black pepper, and ground cumin until evenly coated.
03 -
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through for even roasting.
04 -
While the vegetables roast, combine the mixed greens, crumbled feta cheese, chopped walnuts, and dried cranberries (if using) in a large salad bowl.
05 -
Allow the roasted beets and sweet potatoes to cool slightly before adding them to the salad bowl.
06 -
In a small jar, combine the balsamic vinegar and honey. Shake well to mix.
07 -
Drizzle the dressing over the salad and toss gently to combine all ingredients. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
# Notes:
01 -
For best flavor contrast, ensure the roasted vegetables cool slightly before adding to the fresh greens.