Ingredients:
For the Salad:
2 medium sweet potatoes (kumara), peeled and cut into 1″ cubes
3 medium beets, peeled and cut into wedges
4 slices bacon, cooked until crispy and crumbled
¼ cup crumbled feta cheese (or goat cheese)
2 tablespoons fresh parsley, finely chopped
¼ cup toasted walnuts (optional)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the Yogurt Dressing:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 teaspoon lemon juice
½ teaspoon honey (optional, for a hint of sweetness)
Salt and pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Toss sweet potato cubes and beet wedges in olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway through, until both vegetables are tender and lightly caramelized.
While roasting, whisk together yogurt, olive oil, lemon juice, honey, salt, and pepper in a small bowl; chill until ready to serve.
Once vegetables are roasted, transfer them to a white serving platter or bowl. Sprinkle crumbled bacon, feta, and parsley over the top. If using, scatter toasted walnuts for extra crunch.
Drizzle the creamy yogurt dressing over the salad just before serving—or serve it on the side for guests to add as they like.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 280 kcal (per serving, estimated) | Servings: 4 servings
