Sweets & Beets Salad with Lemon-Feta Dressing

A vibrant winter salad featuring roasted sweet potatoes and beets, tossed with a lemony feta dressing, white beans, cilantro, parsley, and sunflower seeds for a crunchy, hearty dish.

By @starinfinitefood

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 sheet parchment paper
• 0.75 lb beets trimmed, peeled, sliced into 6 pieces
• 2 medium sweet potatoes peeled, halved, sliced into thirds
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp paprika
• 1 tsp dried thyme
• 0.5 cup feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 0.5 tbsp honey
• 1 tsp lemon zest
• 0 fresh black pepper to taste
• 1 can white beans 15-oz, drained
• 0.5 cup cilantro chopped
• 0.5 cup parsley chopped
• 0.5 cup sunflower seeds

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Add trimmed and sliced beets and sweet potatoes to the sheet pan, keeping them on separate sides.
3. Drizzle with olive oil and season with salt, paprika, and thyme. Toss each veggie separately.
4. Place the pan in the oven and roast for 35-40 minutes until the vegetables are tender.
5. While the vegetables roast, prepare the dressing by mixing feta, olive oil, lemon juice, honey, lemon zest, and fresh black pepper in a bowl.
6. In a medium bowl, combine roasted veggies, drained white beans, chopped cilantro, parsley, sunflower seeds, and the dressing. Toss well to combine.