Equipment
Ingredients
Roasted Vegetables
- 500 g sweet potatoes, peeled and cut into 2cm cubes
- 500 g golden beets, peeled and cut into 2cm cubes
- 1 red onion, cut into thick wedges
- 45 ml olive oil
- 5 g kosher salt
- black pepper
Lemon-Oregano Dressing
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 2 g dried oregano
- 1 garlic, minced or grated
Assembly
- 150 g feta cheese, crumbled
- 30 g sunflower seeds, toasted
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 558 kcal
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 39 g
- Fiber
- 9 g
- Sugar
- 16 g
- Sodium
- 1082 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 33 mg
- Potassium
- 1008 mg
- Calcium
- 277 mg
- Iron
- 3.1 mg
- Magnesium
- 96 mg
- Phosphorus
- 289 mg
- Zinc
- 2.3 mg
- Vitamin A
- 947 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 7.0 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.47 mg
- Niacin
- 2.2 mg
- Folate
- 186 mcg
- Water
- 270 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the cubed sweet potatoes, golden beets, and red onion wedges. Drizzle with 45ml olive oil and season with the kosher salt and black pepper. Toss well to ensure everything is evenly coated.
Spread the vegetables in a single even layer on the baking sheet. Do not overcrowd; use two pans if necessary.
Roast for 35 to 40 minutes, tossing halfway through, until the vegetables are tender inside and golden brown on the edges.
While vegetables roast, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, dried oregano, and minced garlic until emulsified. Season with a pinch of salt if desired.
Let the roasted vegetables cool for 5-10 minutes on the pan. They should be warm but not piping hot.
Transfer vegetables to a serving platter. Drizzle with the dressing, then top generously with crumbled feta cheese, toasted sunflower seeds, and parsley.
Chef's Notes
- Uniformity is key: Cut the sweet potatoes and beets into similar-sized cubes (approx. 2cm) so they cook at the same rate.
- Using golden beets instead of red beets prevents the entire salad from turning pink, keeping the colors distinct and appetizing.
- This salad is excellent served warm or at room temperature, making it perfect for buffets or potlucks.
- For the best flavor contrast, buy a block of Greek feta in brine and crumble it yourself, rather than buying pre-crumbled cheese which can be dry.
- Pairs beautifully as a side dish to grilled chicken, lamb chops, or a firm white fish.
Storage
Refrigerator: 3 days — Store dressing separately if possible to prevent sogginess. If already dressed, eat within 24 hours.
Troubleshooting
Vegetables are soggy or not browning
Cause: Pan was overcrowded or oven temperature was too low
Fix: Increase heat to 220°C (425°F) or use the broiler for the last 3-5 minutes, watching closely
Prevention: Ensure plenty of space between vegetable pieces; use two sheet pans if necessary
Cultural Context
Root vegetables have been a staple in Mediterranean cooking for centuries, often roasted simply with olive oil and herbs. This dish elevates humble winter staples by pairing them with feta, a cheese with ancient origins in Greece, creating a modern balance of earthy sweetness and briny salinity.
