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)
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.
