Description
A colourful roasted vegetable salad featuring tender beets and carrots, creamy garlic yogurt, salty feta, toasted walnuts, fresh herbs, pomegranate seeds, and lemon zest. Perfect as a light lunch, elegant side dish, or Mediterranean-inspired addition to a dinner spread.
Ingredients
For the Roasted Vegetables
4 medium beets (about 500 g), peeled and cut into wedges
4 medium carrots (about 350 g), peeled and cut into sticks
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Garlic Yogurt Sauce
1 cup (240 g) Greek yogurt
1 garlic clove, finely minced
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1/2 tsp honey
1/4 tsp salt
1–2 tbsp water, as needed
For the Salad
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
1/4 cup (30 g) toasted walnuts, roughly chopped
1 tbsp pomegranate seeds
1 tsp lemon zest
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and make sure there is enough space for the vegetables to roast in a single layer.
2. Place the beet wedges and carrot sticks in a large bowl. Add the olive oil, ground cumin, dried thyme, garlic powder, salt, and black pepper.
3. Toss thoroughly until the vegetables are evenly coated with the oil and seasonings.
4. Spread the seasoned beets and carrots across the prepared baking sheet in a single layer.
5. Roast for 30–40 minutes, turning the vegetables halfway through cooking, until tender in the centre and lightly caramelized around the edges.
6. While the vegetables roast, prepare the garlic yogurt sauce. Add the Greek yogurt, minced garlic, lemon juice, extra-virgin olive oil, honey, and salt to a small bowl.
7. Whisk the yogurt sauce until smooth and creamy. Add 1–2 tablespoons of water, a little at a time, until it reaches a smooth, spoonable consistency.
8. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool slightly.
9. Remove the roasted beets and carrots from the oven and let them cool for 5–10 minutes. They should remain warm but not be piping hot.
10. Spread the garlic yogurt sauce generously across a large serving platter.
11. Arrange the warm roasted beets and carrots over the yogurt in an even layer.
12. Scatter the crumbled feta evenly over the roasted vegetables.
13. Sprinkle the toasted walnuts, fresh parsley, fresh dill, and pomegranate seeds over the top.
14. Finish with fresh lemon zest and, if desired, a small drizzle of extra-virgin olive oil.
15. Serve warm or at room temperature, allowing the creamy yogurt, roasted vegetables, feta, walnuts, and fresh herbs to come together.
Notes
Cut the vegetables into similar-sized pieces so the beets and carrots cook at roughly the same rate.
Give the vegetables enough room on the baking sheet to roast and caramelize instead of steaming.
Let the roasted vegetables cool for a few minutes before placing them over the yogurt sauce.
Toast the walnuts in a dry skillet for a few minutes to make them more fragrant and crunchy.
Use thick Greek yogurt for a creamy base that holds the roasted vegetables beautifully.
Add the walnuts, herbs, and other toppings just before serving to help preserve their texture and freshness.
Golden beets can be used instead of red beets for a different colour while keeping the same earthy sweetness.
Goat cheese or crumbled queso fresco can be substituted for feta.
Pumpkin seeds, sunflower seeds, toasted pecans, fresh mint, or extra pomegranate seeds can be added as additional toppings.
The roasted vegetables can be prepared ahead of time and stored in the refrigerator. Allow them to come closer to room temperature or gently warm them before assembling.
The garlic yogurt sauce can be prepared several hours ahead and refrigerated in a covered container. Stir before serving and add a small splash of water if it becomes too thick.
For a more filling vegetarian meal, serve with chickpeas, quinoa, lentils, or warm crusty bread.
Store the roasted vegetables, yogurt sauce, and toppings separately in airtight containers in the refrigerator when possible. Assemble individual portions just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean