Flavorful Roasted Beets and Sweet Potatoes with Feta Bliss Recipe

Introduction

This flavorful roasted beets and sweet potatoes dish combines earthy sweetness with a touch of spice, perfectly balanced by creamy feta and fresh cilantro. It’s an easy, vibrant side that adds color and excitement to any meal.

Ingredients

• 3 cups red beets, peeled and cut into bite-sized chunks
• 3 cups sweet potatoes, cut into equal-sized chunks
• 3 tablespoons avocado oil (can substitute with olive oil)
• 1 teaspoon salt (adjust according to taste)
• 1 teaspoon black pepper, freshly cracked works best
• 1 teaspoon chili powder (adjust based on spice preference)
• 1/4 teaspoon ground cayenne pepper (use sparingly)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup feta cheese, crumbled
• 1/4 cup cilantro, chopped

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a large bowl, toss the beet and sweet potato chunks with avocado oil, salt, black pepper, chili powder, cayenne, garlic powder, smoked paprika, and dried oregano until evenly coated.
3. Step 3: Grease a large sheet pan with a bit of the remaining avocado oil to prevent sticking.
4. Step 4: Spread the vegetable mixture in a single layer on the sheet pan.
5. Step 5: Roast in the preheated oven for 35 minutes, stirring halfway through cooking to ensure even roasting.
6. Step 6: Transfer the roasted vegetables to a serving dish. Sprinkle with crumbled feta cheese and chopped cilantro before serving.

Tips & Variations

• For a nuttier flavor, try using olive oil instead of avocado oil.
• Adjust cayenne pepper to control the spice level or omit for a milder dish.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
• Swap cilantro for fresh parsley if cilantro isn’t your preference.
• Roast the vegetables on parchment paper for easier cleanup.

Storage

Store leftover roasted beets and sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or oven to retain texture. It’s best to add the feta and cilantro fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can roast the vegetables up to a day ahead and store them in the refrigerator. Add the feta and cilantro just before serving to keep them fresh.

What can I substitute for feta cheese?

If you prefer a dairy-free option, try using crumbled firm tofu seasoned with lemon juice and a pinch of salt for a similar tangy flavor.

Flavorful Roasted Beets and Sweet Potatoes with Feta Bliss Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

A vibrant and nutritious side dish featuring tender roasted red beets and sweet potatoes seasoned with a blend of spices and topped with creamy crumbled feta cheese and fresh cilantro. This flavorful recipe is perfect for adding color and depth to any meal with its sweet, smoky, and slightly spicy notes.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roasting

• 3 cups Red Beets, peeled and cut into bite-sized chunks
• 3 cups Sweet Potatoes, cut into equal-sized chunks
• 3 tablespoons Avocado Oil (can substitute with olive oil)
• 1 teaspoon Salt (adjust according to taste)
• 1 teaspoon Black Pepper, freshly cracked
• 1 teaspoon Chili Powder (adjust based on spice preference)
• 1/4 teaspoon Ground Cayenne Pepper (use sparingly)
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano

For the Topping

• 1 cup Feta Cheese, crumbled
• 1/4 cup Cilantro, chopped

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the vegetables evenly.
2. Toss the vegetables with spices: In a large bowl, combine the peeled and chunked red beets and sweet potatoes with avocado oil, salt, black pepper, chili powder, ground cayenne pepper, garlic powder, smoked paprika, and dried oregano. Mix well until all pieces are evenly coated with the seasoning.
3. Prepare the baking sheet: Grease a large sheet pan lightly with remaining avocado oil to prevent sticking and to help with roasting.
4. Arrange and roast: Spread the seasoned vegetables in a single layer on the greased sheet pan to promote even roasting. Place in the oven and roast for about 35 minutes, stirring halfway through the cooking time to ensure all sides become nicely caramelized.
5. Add toppings and serve: Once roasted, transfer the vegetables to a serving dish. Sprinkle crumbled feta cheese and chopped cilantro evenly over the top. Serve warm and enjoy the blend of earthy, sweet, and tangy flavors.

Notes

• If you prefer a milder spice, reduce or omit the cayenne pepper.
• Use olive oil as a substitute if avocado oil is not available.
• Stirring halfway through roasting ensures even caramelization and prevents sticking.
• Feta cheese adds a salty, creamy contrast but can be omitted or replaced with a vegan cheese for a dairy-free version.
• This dish pairs well with grilled meats or can be served as a hearty vegetarian main.

Keywords: roasted beets, sweet potatoes, feta cheese, Mediterranean side dish, roasted vegetables, healthy side, vegetarian recipe