Colorful Roasted Beet & Sweet Potato Salad with Feta, Parsley & Yogurt Dressing

---

🥗 Introduction:

This roasted beet and sweet potato salad is a celebration of color, texture, and bold flavor. The earthiness of beets, the natural sweetness of roasted sweet potatoes, the creaminess of feta, and the freshness of parsley all come together with a cool, tangy yogurt dressing that ties it all beautifully. It’s a perfect dish for any season — cozy enough for fall but bright enough for spring and summer. Serve it warm or chilled.

---

🛒 Ingredients:

For the Salad:

• 2 medium sweet potatoes, peeled and cubed
• 3 medium beets, peeled and cubed (use golden and red for more color!)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 100g (about 3.5 oz) feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted walnuts or pumpkin seeds (optional for crunch)

For the Yogurt Dressing:

• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional but brightens the flavor)
• 1 tablespoon olive oil
• 1 clove garlic, finely grated or minced
• Salt & pepper to taste
• 1 tablespoon chopped parsley (optional)

---

🔪 Method:

Step 1: Roast the Vegetables

1. Preheat your oven to 200°C (400°F).
2. Place the cubed sweet potatoes and beets on a baking sheet lined with parchment.
3. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika if using.
4. Toss everything well to coat.
5. Roast for 30–35 minutes, turning halfway through, until tender and slightly caramelized. Let them cool slightly.

Step 2: Prepare the Dressing

1. In a small bowl, combine Greek yogurt, lemon juice, lemon zest, olive oil, and garlic.
2. Season with salt and pepper, then mix until smooth.
3. Stir in chopped parsley for added freshness (optional).

Step 3: Assemble the Salad

1. In a large bowl or serving platter, layer the roasted beets and sweet potatoes.
2. Sprinkle over the crumbled feta, fresh parsley, and toasted nuts or seeds if using.
3. Drizzle with the yogurt dressing (or serve it on the side).

---

🍴 Serving Suggestions:

• Serve warm or at room temperature.
• Can be a main course for 2 or side dish for 4.
• Delicious with grilled chicken, salmon, or falafel on the side.

---

🌿 Tips & Variations:

• Make it vegan: Use a plant-based yogurt and vegan feta.
• Add greens: Toss in arugula, baby spinach, or mixed salad leaves.
• Use different herbs: Try dill, mint, or basil for a flavor twist.
• Meal prep: Store roasted veggies and dressing separately in the fridge for up to 4 days.

---