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In a world where vibrant colors and fresh flavors reign supreme, the Vibrant Roasted Beet and Sweet Potato Salad with Feta and Walnuts stands out as a culinary masterpiece. This salad is not just a feast for the eyes but also a delightful blend of nutrition and taste, making it the perfect addition to any meal. Whether you're hosting a dinner party, preparing lunch for the week, or simply seeking a nutritious side dish, this salad effortlessly checks all the boxes.

Vibrant Roasted Beet and Sweet Potato Salad with Feta and Walnuts

A delightful twist on a classic dish.
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Ingredients
  

2 medium beets, peeled and cubed

1 medium sweet potato, peeled and cubed

2 tablespoons olive oil

Salt and pepper to taste

4 cups mixed greens (arugula, spinach, or your choice)

1/2 cup crumbled feta cheese

1/2 cup walnuts, roughly chopped

1/4 cup balsamic vinegar

1 tablespoon honey (optional)

1 teaspoon Dijon mustard

1 garlic clove, minced

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Vegetables: In a large mixing bowl, toss the cubed beets and sweet potato with olive oil, salt, and pepper until well coated.

      Roast: Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized, tossing halfway through for even cooking.

        Make Dressing: In a small bowl, whisk together balsamic vinegar, honey (if using), Dijon mustard, minced garlic, and a pinch of salt and pepper. Slowly drizzle in 3 tablespoons of olive oil while whisking until the dressing is emulsified.

          Assemble Salad: In a large salad bowl, add the mixed greens, roasted beets, and sweet potatoes. Pour the dressing over everything and toss gently to combine.

            Add Toppings: Sprinkle crumbled feta and chopped walnuts on top of the salad.

              Serve: Divide the salad into serving plates and enjoy immediately while the vegetables are warm!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4