Roasted Beets and Sweet Potatoes with Feta and Cilantro
A vibrant, nutrient-packed side dish that’s equal parts sweet, savory, and fresh. Perfect for holidays or easy weeknights!
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Servings: 4
Calories: 220kcal
Equipment
Ingredients
- 2 medium beets peeled and diced (1-inch cubes)
- 2 medium sweet potatoes peeled and diced (1-inch cubes)
- 3 tbsp olive oil divided
- 1 tsp salt divided
- ½ tsp black pepper
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro chopped
- 1 tbsp lemon juice
- 1 garlic clove minced (optional)
Instructions
- Prep: Preheat oven to 400°F (200°C). Toss beets with 1 tbsp olive oil and ½ tsp salt. In another bowl, toss sweet potatoes with 1 tbsp oil and remaining salt and pepper.
- Roast: Spread veggies on a parchment-lined baking sheet (keep separate to prevent staining). Roast 25-30 minutes, flipping halfway, until tender.
- Combine: Transfer to a serving dish. Sprinkle with feta, cilantro, lemon juice, and garlic (if using). Drizzle with remaining 1 tbsp oil.
- Serve: Enjoy warm or at room temperature.
Notes
- Prevent Staining: Wear gloves when handling beets, and roast them separately from sweet potatoes if appearance matters.
- Herb Swap: Try mint, parsley, or dill instead of cilantro.
- Add Crunch: Top with toasted walnuts or pecans.
- Make Ahead: Roast veggies up to 2 days ahead; assemble before serving.
- Double Batch: Great for meal prep—store components separately.
- Bonus Twist: Drizzle with balsamic glaze for extra sweetness!
Nutrition
Calories: 220kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 3.5g | Sodium: 550mg | Fiber: 5g | Sugar: 9g