Ingredients:
3 medium beets, peeled and diced
2 large carrots, peeled and sliced
2 tbsp (30 ml) olive oil
Salt & black pepper, to taste
1/2 cup (75 g) feta cheese, crumbled
2 tbsp (20 g) chopped walnuts or pistachios
2 cups (60 g) baby arugula or spinach
For the Yogurt Dressing:
1/2 cup (120 g) Greek yogurt
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) honey
1 garlic clove, minced
Salt & pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Toss beets and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
In a bowl, whisk together yogurt, lemon juice, honey, and garlic. Arrange greens on a platter, top with roasted vegetables, feta, and nuts. Drizzle with yogurt dressing and serve warm or chilled.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 290 per serving
Servings: 4