Ingredients
Scale
- 2 cups roasted beets, diced
- 2 cups roasted carrots, sliced
- 1 cup feta cheese, crumbled
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss beets and carrots in olive oil, salt, and pepper, then roast for 25-30 minutes.
- In a bowl, combine Greek yogurt, garlic, lemon juice, and mix until smooth.
- Once the vegetables are roasted, let them cool for a few minutes.
- Serve the roasted beets and carrots on a plate, sprinkle feta cheese on top, and drizzle with garlic yogurt sauce.
Notes
- For extra flavor, add fresh herbs such as parsley or dill.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg