I don't know about you but autumn makes me crave filling, hearty, comforting and carby meals. At the moment I can't get enough of roasted beetroot and sweet potato. They are both slightly sweet, have great texture and amazing colours.
Today I want to share with you my recipe for roasted beetroot, sweet potato and feta cheese. I personally love it without the cheese, but my family and partner always says it is missing something, so for them I add crumbled feta to make it more interesting and creamy.
This salad is bursting with autumn flavours, and can be eaten warm or cold. When the winter hits us we all need denser foods and to get cosy with comfort food, so don't feel guilty that you are carb loading, because hearty food is the order of the day and no calorie counting allowed.
Once again this recipe proves that clean eating and healthy eating always means emptying our wallets.
A bag of sweet potato is around £1.50, raw beetroot can be picked up for less than 1 pound at your local market and Feta cheese was last week on offer in Lidl for £1.50.
Remember you can always earn more money, but you can't put a price on your health, so if you need to make financial cuts somewhere don't let it be your food.
I recently wrote an article for the Huffington Post (check me out!) about how to eat clean when your purse is lean, hopefully you will find my money saving tips while eating healthy useful.
Roasted beetroot, sweet potato and feta salad
Now let's get on with this simple roasted beetroot, sweet potato and feta salad recipe.
Recipe
Roasted beetroot, sweet potato and feta salad
Roasted beetroot, sweet potato and feta salad - Hedi Hearts, Roasted beetroot, sweet potato and feta salad is a hearty vegetarian dish.
Ingredients
- 1 large sweet potato , peeled, cut into cubes
- 3 beetroots, peeled, cut into cubes
- 1 feta cheese, cut into cubes or crumbled up
- Handful chives, cut into small pieces
- salt and pepper
- olive oil
- For the Dressing:
- 3 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper
Instructions
- Preheat oven to 200°C .
- Get your baking tray and place the beetroot and sweet potato in. Sprinkle olive oil, salt and pepper and bake for 35 minutes, stirring and turning occasionally.
- Once baked place the roasted veggies in a big plate along with the feta cheese and combine.
- Whisk all the ingredients for the dressing in a mug and drizzle over the salad just before serving. Don’t forget to add a sprinkle of chives, as it makes it look pretty as well as delicious.
There you have it , a satisfying veggie supper with wholesome ingredients that's delicious warm or cold. If you need more delicious and comforting food make my hearty bean soup!
Much love,
Hedi
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