Roasted Beets and Sweet Potatoes with Feta and Cilantro
A vibrant and hearty dish featuring roasted beets and sweet potatoes, topped with creamy feta and fresh cilantro, perfect for any season.
Servings: 4 servings
Calories: 225kcal
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.
Oils and Seasonings
- 3 tablespoons avocado oil Enhances the flavor of roasted vegetables.
- 1 teaspoon salt Enhances all the flavors.
- 1 teaspoon freshly ground black pepper Adds a subtle kick.
- 1 teaspoon chili powder Brings warmth and depth.
- 1/2 teaspoon ground cayenne pepper For those who enjoy a little heat.
- 1 teaspoon garlic powder Infuses the dish with savory aroma.
- 1/2 teaspoon smoked paprika Adds a rich, smoky flavor.
- 1/2 teaspoon dried oregano Provides an herbal touch.
Finishing Touches
- 2 tablespoons chopped cilantro leaves Optional, brightens the dish.
- 3 tablespoons crumbled feta cheese Adds a creamy richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the beets and sweet potatoes with the avocado oil, salt, pepper, chili powder, cayenne, garlic powder, paprika, and oregano until well-coated.
- Lightly grease a baking sheet with 1/2 tablespoon of avocado oil. Spread the seasoned vegetables in a single layer.
Cooking
- Roast in the preheated oven for about 35 minutes, stirring halfway through, until tender and golden.
- Transfer the roasted vegetables to a serving dish. Top with crumbled feta and chopped cilantro, if desired. Serve hot.
Notes
Wear gloves when peeling and cutting beets to prevent staining your hands. You can add other root vegetables like carrots or parsnips, and for a crispy texture, leave veggies in the oven for an additional 5-10 minutes. Store leftovers in an airtight container for up to 4 days.