Roasted Beet and Carrot Salad with Feta and Yogurt Dressing
A vibrant dish featuring earthy roasted beets and sweet carrots, topped off with creamy feta and a tangy yogurt dressing. Perfect for busy days and customizable to your tastes.
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.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Reheat gently if desired, but the feta and yogurt dressing are best enjoyed fresh.