Caramelised Sweet Potato & Roasted Beet Salad with Feta

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

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