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Ingredients
Scale
- 4 medium fresh beets
- 2 medium sweet potatoes, cubed
- 1 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 4 cups fresh spinach or arugula
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and trim the beets, then wrap them in aluminum foil.
- Toss cubed sweet potatoes with olive oil, salt, and pepper, and spread them on the baking sheet with the beets.
- Roast sweet potatoes and beets for 30-40 minutes until tender.
- Peel the beets under running water.
- Layer spinach or arugula in a bowl, then add beets and sweet potatoes.
- Top with crumbled feta and drizzle with olive oil.
Notes
Select firm and unblemished beets for best flavor and texture.
Extra roasted beets and sweet potatoes can be used for other meals throughout the week.
For a crunchy addition, consider adding toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 8
- Protein: 8
- Cholesterol: 20