Ingredients
Scale
- 2 medium beets
- 3 medium carrots
- 1 cup feta cheese, crumbled
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the beets and carrots into uniform pieces.
- Toss the vegetables with olive oil, salt, and pepper in a bowl.
- Spread them on a baking sheet and roast for 25-30 minutes until tender.
- While the vegetables are roasting, prepare the garlic yogurt sauce by mixing yogurt, minced garlic, and lemon juice in a bowl.
- Once the vegetables are done, allow them to cool slightly.
- In a serving bowl, combine the roasted beets and carrots with crumbled feta.
- Drizzle the garlic yogurt sauce on top and serve warm or at room temperature.
Notes
- This salad can be served as a side dish or a main course.
- Experiment with different herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg