Roasted Beets and Sweets

Roasted Beets and Sweets is a vibrant and nutritious salad that highlights the natural sweetness of roasted vegetables. The earthy flavor of roasted beetroot pairs beautifully with the sweet and creamy notes of roasted sweet potatoes, while the red onion adds a hint of sharpness. Drizzled with olive oil and balsamic vinegar, this dish is not only visually appealing but also packed with flavor. It’s perfect as a side dish or as a light meal on its own, providing a delightful combination of textures and tastes.

For a Serving Size of Two:

Ingredients:

• 200 grams chopped beetroot
• 150 grams chopped sweet potato
• 100 grams diced red onion
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 30 grams crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Procedure:

• Preheat your oven to 200°C (400°F).
• In a large bowl, toss the chopped beetroot, chopped sweet potato, and diced red onion with olive oil, balsamic vinegar, maple syrup, ground cinnamon, salt, and black pepper until well coated.
• Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the beets and sweet potatoes are tender and caramelized, stirring halfway through for even cooking.
• Once roasted, remove from the oven and let cool slightly. Transfer to a serving dish, and garnish with chopped fresh parsley. Serve warm.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g