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Roasted Beets and Sweet Potatoes with Feta and Cilantro

This vibrant and delicious dish pairs earthy roasted beets with sweet potatoes, topped with creamy feta cheese and fresh cilantro, making it a perfect choice for busy weeknights or gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 230
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium beets, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
Seasoning and Oils
  • 3 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika Can be substituted with cumin or chili powder
Toppings
  • 1 cup crumbled feta cheese Or vegan feta for a dairy-free option
  • 1/4 cup fresh cilantro, chopped Can be substituted with parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed beets and sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
Roasting
  1. Spread the beets and sweet potatoes on a baking sheet in a single layer and roast for about 30-35 minutes, flipping halfway through.
  2. When tender, remove from the oven and sprinkle crumbled feta cheese over the roasted vegetables.
Finishing Touches
  1. Return the baking sheet to the oven for an additional 5 minutes to warm the feta.
  2. Remove from the oven, sprinkle with fresh cilantro, and give it a gentle stir before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat and add fresh cilantro before serving for added flavor.