Description
A vibrant and healthy salad featuring roasted beetroot and sweet potato, topped with crumbled feta and fresh parsley. Perfect as a side dish or light meal.
Ingredients
Scale
- 2 medium beetroots, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven to 400°F (200°C).
- Toss beetroot and sweet potato cubes with olive oil, salt, and pepper.
- Roast for 25-30 minutes until tender, stirring halfway.
- In a large bowl, combine roasted vegetables with feta, parsley, balsamic vinegar, and honey.
- Toss gently and serve warm or at room temperature.
Notes
For extra crispiness, roast the vegetables a bit longer. This salad can be made ahead and served cold.
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g