This vibrant and flavorful dish pairs earthy roasted beets and sweet potatoes with tangy feta cheese and fresh cilantro. It’s perfect as a side dish or a standalone vegetarian meal.
Ingredients
For the Roasted Vegetables:
- 3 medium beets, peeled and cut into wedges
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping:
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons toasted pumpkin seeds or chopped walnuts (optional)
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Vegetables:
- In a large bowl, combine the beet wedges and sweet potato chunks.
- Drizzle with olive oil, then sprinkle with cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- Roast the Vegetables:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 30-35 minutes, turning halfway through, until tender and slightly caramelized.
- Assemble the Dish:
- Transfer the roasted vegetables to a serving platter.
- Sprinkle with crumbled feta cheese and chopped cilantro.
- Add Final Touches:
- Drizzle with lemon juice for brightness.
- For extra crunch, garnish with toasted pumpkin seeds or walnuts if desired.
- Serve:
- Serve warm or at room temperature. This dish pairs beautifully with grilled meats, hearty salads, or crusty bread.
Tips:
- For a more robust flavor, roast the beets and sweet potatoes separately to prevent the beets’ color from bleeding.
- To make it vegan, substitute the feta with a plant-based alternative or omit it entirely.
Enjoy the sweet, savory, and tangy combination of this colorful dish! 🌱✨