Description
A colorful winter salad featuring roasted beets, sweet potatoes, and fresh pomegranate seeds, perfect for a festive Mediterranean-inspired meal.
Ingredients
Scale
- 4 medium beets, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 1 pomegranate, seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves
- 1/4 cup walnuts, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and let cool for 10 minutes.
- In a large bowl, combine the roasted beets, sweet potatoes, pomegranate seeds, feta cheese, mint leaves, and walnuts.
- Toss gently to mix all ingredients.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
This salad pairs well with grilled meats or as a standalone vegetarian dish. For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 12g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 6g