Ingredients:
2 medium sweet potatoes, peeled and cubed
2 medium beets, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon balsamic vinegar
1 tablespoon honey
100g feta cheese, crumbled
1/4 cup walnuts, chopped (optional)
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 200°C (400°F).
In a large mixing bowl, toss the sweet potato cubes and beet cubes with olive oil, salt, and pepper. Spread them evenly on a baking tray lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until the sweet potatoes are caramelised and tender, and the beets are soft when pierced with a fork.
While the vegetables roast, whisk together the balsamic vinegar and honey in a small bowl. Once the vegetables are done roasting, drizzle the balsamic dressing over them and toss gently to coat.
Transfer the roasted sweet potatoes and beets to a large serving platter. Top with crumbled feta cheese and chopped walnuts (if using).
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal per serving | Servings: 4 servings