Getting creative with your meals can be a delightful experience, and the Roasted Beet and Carrot Salad with Feta and Yogurt Dressing is a perfect example. This vibrant dish features earthy roasted beets and sweet carrots, topped off with creamy feta and a tangy yogurt dressing. Perfect for busy days, this salad can be prepared ahead of time, making it a versatile option for lunches or dinners.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 6g
Carbohydrates: 15g
Fat: 10g
Fiber: 4g
Sugar: 6g
Sodium: 250mg
Why Make Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
This Roasted Beet and Carrot Salad with Feta and Yogurt Dressing is not only delicious but also packed with nutrients. Beets are known for their high antioxidant content and ability to improve blood flow, while carrots provide a boost of beta-carotene. The feta cheese adds a dose of calcium, and the yogurt dressing enhances the dish’s creaminess without being overly heavy. Plus, it’s easy to customize based on your preferences – whether you want to add nuts for crunch or more herbs for flavor.
How to Make Roasted Beet and Carrot Salad with Feta and Yogurt Dressing Step by Step
Ingredients
2 medium beets, peeled and cubed
2 medium carrots, peeled and sliced
2 tbsp olive oil
1/2 tsp ground cumin
Salt & pepper, to taste
1/4 cup crumbled feta cheese
1 tbsp chopped fresh parsley
1/2 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp honey
Directions
Preheat your oven to 400°F (200°C). Toss the beets and carrots with olive oil, cumin, salt, and pepper until evenly coated. Spread the mixture out on a baking sheet and roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized. Meanwhile, in a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey, and a pinch of salt and pepper until smooth. Once the beets and carrots are done, arrange them on a serving plate, drizzle with the yogurt dressing, sprinkle with feta, and garnish with chopped parsley. Serve warm or at room temperature for best flavor.
How to Serve Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
This Roasted Beet and Carrot Salad with Feta and Yogurt Dressing pairs beautifully with grilled chicken or fish for a complete meal. You can also serve it alongside whole grain bread or as a side dish for family gatherings. For a light lunch, try adding some fresh greens or grains like quinoa to make it even more filling.
How to Store Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
For best results, store this Roasted Beet and Carrot Salad with Feta and Yogurt Dressing in an airtight container in the refrigerator. It can last for about 3-4 days. If you want to reheat the veggies, do so gently in the oven or microwave, but be aware that the feta and yogurt dressing are best enjoyed fresh and at room temperature. Freezing is not recommended, as it may alter the texture of the beets and carrots.
Expert Tips for Cooking Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
- Use gloves when handling beets to avoid staining your hands.
- To save time, prepare the veggies in advance and roast them when you’re ready to serve.
- For added flavor, consider including spices like paprika or coriander in the roasting process.
- Experiment with different types of cheese, such as goat cheese or blue cheese, to provide a unique twist.
- Always taste the yogurt dressing before serving to adjust the seasoning as needed.
Delicious Variations of Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
- For a spicy kick, add a pinch of cayenne pepper to the yogurt dressing.
- Incorporate citrus by adding orange segments or a splash of orange juice to balance the flavors.
- For a heartier option, mix in cooked grains, such as farro or barley, to make it a full meal.
Conclusion
Don’t miss out on the chance to try this Roasted Beet and Carrot Salad with Feta and Yogurt Dressing. Its combination of flavors and textures makes it a must-have in your recipe collection. With its ease of preparation and versatile nature, it’s a dish you’ll find yourself returning to time and time again.
Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
Ingredients
Vegetables
- 2 medium beets, peeled and cubed
- 2 medium carrots, peeled and sliced
Dressing
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil For the dressing
- 1/2 tsp honey
Garnishes
- 1/4 cup crumbled feta cheese
- 1 tbsp chopped fresh parsley
For Roasting
- 2 tbsp olive oil For tossing vegetables
- 1/2 tsp ground cumin
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the beets and carrots with 2 tbsp olive oil, cumin, salt, and pepper until evenly coated.
- Spread the mixture out on a baking sheet and roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Make the Dressing
- In a small bowl, whisk together Greek yogurt, lemon juice, 1 tbsp olive oil, honey, and a pinch of salt and pepper until smooth.
Assembly
- Once the beets and carrots are done, arrange them on a serving plate.
- Drizzle with the yogurt dressing, sprinkle with feta, and garnish with chopped parsley.
- Serve warm or at room temperature for best flavor.
