Roasted Beets and Sweet Potatoes with Feta and Cilantro
A vibrant and comforting dish that combines earthy roasted beets and sweet potatoes with creamy feta cheese and refreshing cilantro.
Servings: 4 servings
Calories: 250kcal
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
Seasoning
- 3 tablespoons avocado oil – divided, for roasting and greasing
- 1 teaspoon salt – for seasoning
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder for a slight kick
- 1/2 teaspoon cayenne pepper if you like it spicy
- 1 teaspoon garlic powder for a savory touch
- 1/2 teaspoon smoked paprika to enhance the roasted flavors
- 1/2 teaspoon dried oregano for an herbaceous note
Finishing Touches
- 2 tablespoons chopped cilantro leaves (optional) adding freshness
- 3 tablespoons crumbled feta cheese for that creamy goodness
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Ensure it’s hot enough to achieve that wonderful caramelization.
- In a large bowl, combine the chopped beets and sweet potatoes. Drizzle with 3 tablespoons of avocado oil, then season with salt, pepper, chili powder, cayenne, garlic powder, smoked paprika, and oregano. Toss until well coated.
- Lightly grease a baking sheet with 1/2 tablespoon of the remaining avocado oil. Spread the seasoned vegetables in a single, even layer.
Cooking
- Roast in the preheated oven for 35 minutes. Remember to stir halfway through to achieve that lovely golden color.
- Once tender and golden, remove the vegetables from the oven and transfer them to a serving dish. Top with crumbled feta and, if desired, sprinkle with fresh cilantro.
Serving
- Serve hot and savor each delightful bite!
Notes
For added flavor, consider marinating the sweet potatoes and beets in the oil and spices for about 30 minutes before roasting. To save time, prep your vegetables a day in advance.