🥗 Caramelised Sweet Potato & Roasted Beet Salad with Feta

Mediterranean • Healthy • Stunning colors • Perfect warm or chilled

⭐ Ingredients (4 servings)

For the roasted veggies

• 2 medium sweet potatoes, peeled & cubed

• 2 medium beets, peeled & cubed

• 2 tbsp olive oil

• 1 tbsp honey or maple syrup

• 1 tsp paprika

• ½ tsp cumin

• Salt & black pepper, to taste

For the salad

• ½ cup crumbled feta

• 2 cups arugula, spinach, or mixed greens

• ¼ cup roasted walnuts or pecans (optional but recommended)

• 2–3 tbsp dried cranberries or pomegranate seeds (Mediterranean twist)

• 1 small red onion, thinly sliced (optional)

Mediterranean dressing

• 3 tbsp extra-virgin olive oil

• 1 tbsp lemon juice

• 1½ tsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 small garlic clove, minced

• Salt & pepper to taste

🍽️ Instructions

1️⃣ Roast the sweet potatoes

1. Preheat oven to 200°C (400°F).

2. Toss sweet potato cubes with olive oil, honey, paprika, cumin, salt, pepper.

3. Spread on a baking sheet and roast 25–30 minutes, until caramelised and golden.

2️⃣ Roast the beets

• Toss beet cubes with a drizzle of olive oil, salt, and pepper.

• Roast on a separate tray (so color doesn’t bleed) for 30–35 minutes, until tender.

3️⃣ Make the dressing

Whisk together the olive oil, lemon juice, balsamic vinegar, Dijon, garlic, salt, pepper until smooth.

4️⃣ Assemble the salad

In a large bowl or platter:

1. Add greens.

2. Top with roasted sweet potatoes & beets.

3. Add feta, walnuts, cranberries/pomegranate, and red onion.

4. Drizzle with dressing.

5. Toss gently or serve layered.

🌿 Tips & Mediterranean Variations

• Add chickpeas for extra protein.

• Add fresh mint or parsley for brightness.

• Replace sweet potato with butternut squash if preferred.

• Serve warm for comfort or chilled for a refreshing meal.