Go Back

Roasted Beets and Sweet Potatoes with Feta and Cilantro

A colorful and nutritious dish featuring roasted beets and sweet potatoes, topped with creamy feta and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium beets, peeled and diced into bite-sized chunks
  • 2 medium sweet potatoes, peeled and diced
Flavoring
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
Toppings
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese or dairy-free alternatives
  • 1/4 cup fresh cilantro, chopped
  • Optional: a squeeze of lemon juice for brightness

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced beets and sweet potatoes with olive oil, salt, and pepper until well-coated.
Roasting
  1. Spread the vegetables evenly on the baking sheet, ensuring they have enough room.
  2. Roast in the preheated oven for about 30-35 minutes, or until tender and slightly caramelized, stirring halfway through.
Finishing Touches
  1. Remove from the oven and sprinkle crumbled feta and chopped cilantro on top.
  2. Optionally, add a squeeze of lemon juice for extra flavor.
Serving
  1. Serve warm. Enjoy as a side dish or light lunch.

Notes

If you don’t have beets, sweet potatoes can be used alone or you can substitute with your favorite root vegetable. Store leftovers in an airtight container in the fridge for up to 3 days, reheating gently when ready to eat.