Autumn Salad with Roasted Sweet Potatoes, Beets, and Feta
Ingredients – 2 servings
For the salad
- 1 pcs Beetroot
- to taste Ground black pepper
- to taste Thyme
- to taste Feta
- 1 pcs Sweet Potato
- to taste Pomegranate
- to taste Lamb’s lettuce
- a little Olive oil
- to taste Salt
- to taste Nuts and seeds
- to taste Iceberg lettuce
For the honey-lemon dressing
- to taste Honey
- to taste Lemon juice
Preparation
Prepare the vegetables. Peel the sweet potatoes and beets, then cut them into smaller, roughly equal cubes.
Season them. Place the diced vegetables on a baking sheet lined with parchment paper. Sprinkle with salt, freshly ground pepper, and thyme, then drizzle with a little olive oil. Toss to coat the vegetables in the seasoned oil.
Roast until tender and crispy. Preheat the oven to 200 °C, then roast the vegetables for about 35 minutes, until tender inside and nicely browned outside. Allow them to cool completely.
Prepare your lunch. If you want to prep ahead, place the cooled roasted vegetables in an airtight container and store them in the fridge. This way, you only need to assemble the salad the next day.
Assemble the salad. In a large bowl, combine lamb's lettuce and iceberg lettuce, then add the roasted sweet potatoes and beets. Crumble feta on top, and sprinkle with nuts and fresh pomegranate seeds.
Make the dressing. Mix a little honey with freshly squeezed lemon juice. Taste and adjust the sweet-sour balance to your liking.
Drizzle and serve. Just before serving, drizzle the honey-lemon dressing over the salad, then gently toss to combine. You can now serve the fresh, colorful, and flavorful autumn salad!
Don't overcrowd the baking sheet: If the vegetables are too close together, they will steam rather than roast.
Let the roasted vegetables cool: This way, the fresh salad leaves won't wilt.
Dressing: Add just before serving to keep the salad fresh and crispy.
Experiment with nuts: Walnuts, almonds, or pumpkin seeds pair wonderfully with sweet potatoes and feta.
