Roasted Root and Feta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium Beets, cut into 3/4" cubes12 baby carrots, halved lengthwise2 medium Sweet Potatoes, peeled and cut into 3/4" cubes4 tbsp Extra Virgin Olive Oil2 tbsp Balsamic Vinegar1 tbsp Berry Jam1 tbsp Crushed Rosemary1/2 tsp Salt1/2 tsp ground Black Pepper6 cups Lettuce, shredded1 cup crumbled Feta Cheese
Preheat oven to 400 degrees.
In a large baking dish, combine the olive oil, beets, carrots, rosemary, salt and pepper, making sure the vegetables are coated in oil. Cover with aluminum foil and bake for 30 minutes. Remove from the oven, add the sweet potatoes, and stir to combine. Cover and return to the oven for 20-30 minutes more, until the vegetables are tender. Remove from the oven, mix the jam and vinegar with the vegetables and their juices to create a dressing and allow to cool.
To plate, put 1-1/2 cups of lettuce with the roots and dressing on top, sprinkled with feta cheese. Enjoy!
Serving Size: Makes 4 entree size salads
Number of Servings: 4
Recipe submitted by SparkPeople user EOWYNELLEVEVE.
In a large baking dish, combine the olive oil, beets, carrots, rosemary, salt and pepper, making sure the vegetables are coated in oil. Cover with aluminum foil and bake for 30 minutes. Remove from the oven, add the sweet potatoes, and stir to combine. Cover and return to the oven for 20-30 minutes more, until the vegetables are tender. Remove from the oven, mix the jam and vinegar with the vegetables and their juices to create a dressing and allow to cool.
To plate, put 1-1/2 cups of lettuce with the roots and dressing on top, sprinkled with feta cheese. Enjoy!
Serving Size: Makes 4 entree size salads
Number of Servings: 4
Recipe submitted by SparkPeople user EOWYNELLEVEVE.
Nutritional Info Amount Per Serving
- Calories: 357.8
- Total Fat: 22.6 g
- Cholesterol: 33.4 mg
- Sodium: 801.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.2 g
- Protein: 9.0 g
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