Description
Creamy Roasted Beet Salad with Sweet Potato is a vibrant and nutritious dish that brings together the earthy sweetness of roasted beets and caramelized sweet potatoes, all enveloped in a rich, creamy dressing. This salad not only dazzles the eyes with its colorful presentation but also delights the palate with its harmonious blend of flavors and textures. Perfect for holiday gatherings, brunches, or as a wholesome lunch option, this dish is simple to prepare and can be served warm or chilled. Each bite offers satisfaction, making it an ideal choice for those looking to elevate their meal with seasonal produce.
Ingredients
- Fresh beets
- Sweet potatoes
- Extra virgin olive oil
- Dijon mustard
- Greek yogurt
- Lemon juice
- Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel the beets and sweet potatoes, then cut them into uniform cubes.
- Toss cubed beets and sweet potatoes separately with olive oil, salt, and pepper until well-coated. Spread on parchment-lined baking sheets.
- Roast beets for 30-35 minutes and 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.
- Once roasted veggies cool slightly, combine them in a large bowl and drizzle with the creamy dressing. Toss gently to coat.
- Serve on plates or a platter—enjoy warm or chilled!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg