Roasted Root and Feta Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Root and Feta Salad calories by ingredient


Introduction

Roasted root vegetables and feta cheese over a bed of lettuce make a colorful and delicious lunch or light supper. Roasted root vegetables and feta cheese over a bed of lettuce make a colorful and delicious lunch or light supper.
Number of Servings: 4

Ingredients

    3 medium Beets, cut into 3/4" cubes
    12 baby carrots, halved lengthwise
    2 medium Sweet Potatoes, peeled and cut into 3/4" cubes
    4 tbsp Extra Virgin Olive Oil
    2 tbsp Balsamic Vinegar
    1 tbsp Berry Jam
    1 tbsp Crushed Rosemary
    1/2 tsp Salt
    1/2 tsp ground Black Pepper
    6 cups Lettuce, shredded
    1 cup crumbled Feta Cheese

Tips

You may want to adjust the dressing ingredients, adding more jam if you like a sweeter dressing or you can use red wine vinegar, or just use a bottled raspberry vinaigrette.


Directions

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.