Warm Roasted Beet & Sweet Potato Salad with Bacon, Feta, and Yogurt Dressing
Ingredients:
2 medium orange sweet potatoes (kumara), peeled and cubed
2 medium beets, peeled and cubed
4 slices thick-cut bacon, cooked until crispy and crumbled
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/4 cup toasted walnuts (optional)
For the Creamy Yogurt Dressing:
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt and pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Place sweet potato cubes on one sheet and beet cubes on the other. Drizzle each with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
Roast for 25–30 minutes, turning halfway through, until vegetables are tender and slightly caramelized. Let cool slightly.
In a small bowl, whisk together all ingredients for the creamy yogurt dressing until smooth. Adjust seasoning to taste.
In a large mixing bowl or on a serving platter, gently toss together the roasted vegetables, crumbled bacon, feta cheese, and chopped parsley.
Drizzle with the yogurt dressing and sprinkle with toasted walnuts if using. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings