Description
A vibrant and nourishing Roasted Beet and Carrot Salad with Feta and Yogurt Dressing — bursting with color, flavor, and texture! Sweet roasted root vegetables meet creamy Greek yogurt dressing, tangy feta, and a sprinkle of toasted nuts. It’s a wholesome and delicious salad that feels as beautiful as it tastes.
Ingredients
For the salad:
2 medium beets, peeled and cut into wedges
3 medium carrots, peeled and sliced into sticks
2 tbsp olive oil
Salt & black pepper, to taste
4 cups mixed greens (arugula, spinach, or kale)
½ cup crumbled feta cheese
¼ cup toasted walnuts or pecans
1 tbsp fresh parsley, chopped
For the yogurt dressing:
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
1 small garlic clove, minced
Salt & pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper.
2. Spread them evenly on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
3. In a small bowl, whisk together yogurt, lemon juice, olive oil, honey, garlic, salt, and pepper until creamy.
4. Arrange mixed greens on a large serving platter.
5. Top with roasted beets and carrots.
6. Sprinkle crumbled feta, toasted nuts, and chopped parsley over the top.
7. Drizzle with yogurt dressing or serve it on the side for dipping.
8. Serve immediately and enjoy every colorful bite!
Notes
Add a handful of cooked quinoa for extra protein and heartiness.
Swap feta for goat cheese for a tangier flavor.
If you prefer, roast extra vegetables like sweet potatoes or parsnips for more color and texture.
This salad tastes great slightly warm or chilled!
For a Mediterranean twist, try serving it alongside pita bread or grilled chicken.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 8g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg