Roasted Beets and Sweet Potatoes with Feta and Cilantro
A vibrant and nutritious dish that combines earthy flavors with creamy feta and fresh cilantro, perfect as a wholesome side.
Servings: 4 servings
Calories: 220kcal
Ingredients
Vegetables
- 1 pound sweet potatoes, peeled and cut into 1.5-inch pieces
- 2.5 pounds red beets, peeled and cut into 1.5-inch chunks
Seasonings and Toppings
- 3.5 tablespoons avocado oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 tablespoons chopped cilantro leaves (optional) For garnish
- 3 tablespoons crumbled feta cheese For garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the beets and sweet potatoes. Drizzle with 3 tablespoons of avocado oil and add salt, pepper, chili powder, cayenne, garlic powder, paprika, and oregano. Toss until the vegetables are well coated in the seasonings.
- Lightly grease a baking sheet with 1/2 tablespoon of avocado oil.
Cooking
- Spread the seasoned vegetables in a single layer on the baking sheet. Roast them in the preheated oven for about 35 minutes, stirring halfway through until they are tender and golden.
- Once the vegetables are roasted, transfer them to a serving dish. Top with crumbled feta cheese and chopped cilantro, if desired. Serve hot.
Notes
For a sweet twist, consider drizzling a little maple syrup over the vegetables before roasting. Optional: Add sliced red onions for flavor and crunch. You can peel and chop veggies the night before for convenience.