Introduction
If you’re looking for a colorful, nutrient-packed side dish that’s both delicious and easy to make, this Roasted Beets and Sweet Potatoes with Feta and Cilantro is the perfect recipe. The natural sweetness of roasted beets and sweet potatoes pairs beautifully with the salty, tangy crumbled feta cheese, while a blend of spices adds a layer of warmth and complexity to the dish. With the option of adding fresh cilantro, this side dish is as flavorful as it is visually stunning—perfect for family dinners, potlucks, or even as a stand-alone vegetarian main.
Why You’ll Love This Recipe
This dish offers a harmonious blend of flavors and textures. The earthy sweetness of the roasted beets and sweet potatoes is elevated by a spice mix that includes chili powder, smoked paprika, and cayenne pepper, giving the vegetables a subtle kick. The crumbled feta adds a creamy, tangy contrast, while cilantro provides a fresh, herby note that ties everything together. It’s also easy to prepare, making it a versatile side dish for any meal.
Ingredients
- 2.5 pounds red beets, cleaned, peeled, and cut into 1.5-inch chunks
- 1 pound sweet potatoes, cleaned, peeled, and cut into 1.5-inch chunks
- 3.5 tablespoons avocado oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 tablespoons crumbled feta cheese
- 2 tablespoons chopped cilantro leaves (optional)
Directions
1. Preheat the Oven
Set your oven to 425°F (220°C) to ensure it’s ready for roasting. This high temperature will give the beets and sweet potatoes a perfect golden, crispy exterior while keeping the inside tender.
2. Prepare the Veggies
In a large bowl, combine the beet and sweet potato chunks. Drizzle 3 tablespoons of avocado oil over the vegetables, and then season with salt, black pepper, chili powder, cayenne pepper, garlic powder, smoked paprika, and dried oregano. Toss everything together until the vegetables are evenly coated with the oil and spices.
3. Arrange on a Sheet Pan
Grease a large baking sheet with the remaining ½ tablespoon of avocado oil. Spread the seasoned beets and sweet potatoes in a single layer on the pan. Be sure to leave enough space between the chunks for even roasting.
4. Roast the Vegetables
Roast the vegetables in the preheated oven for about 35 minutes. Stir the veggies halfway through to ensure they cook evenly on all sides. They should be tender and lightly caramelized with golden edges when finished.
5. Garnish and Serve
Once the vegetables are roasted to perfection, transfer them to a serving dish. Sprinkle the roasted beets and sweet potatoes with crumbled feta cheese. For an extra layer of flavor and brightness, garnish with freshly chopped cilantro (optional).
6. Enjoy
Serve immediately and savor the balance of sweet, savory, and spicy flavors. This dish makes 4-5 servings and can be enjoyed as a side or a hearty vegetarian main.
Kitchen Equipment Needed
- Large mixing bowl
- Baking sheet
- Measuring spoons
- Knife and cutting board
Tips for Perfect Roasted Vegetables
- Even Cuts: Try to cut the beets and sweet potatoes into uniform chunks to ensure even roasting. This helps prevent some pieces from overcooking while others remain underdone.
- Season Well: Don’t skimp on the seasonings—this is where a lot of the flavor comes from. The spice blend adds a kick that balances the sweetness of the vegetables.
- Check for Doneness: The veggies are ready when they are fork-tender and caramelized around the edges. If needed, you can roast for an additional 5-10 minutes to achieve the perfect texture.
Recipe Swaps and Variations
- Different Cheese: While feta adds a delicious tang, you can swap it out for goat cheese or blue cheese for a slightly different flavor profile.
- Spice It Up: For those who like more heat, increase the cayenne pepper or add a pinch of red pepper flakes.
- Herb Alternatives: If you’re not a fan of cilantro, you can substitute with parsley or even mint for a fresh twist.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the vegetables in a 350°F (175°C) oven for about 10 minutes until warmed through. Avoid microwaving, as it may make the veggies soggy.
Food and Drink Pairings
This Roasted Beets and Sweet Potatoes with Feta and Cilantro dish pairs well with a variety of main courses, such as roasted chicken, grilled salmon, or a hearty grain salad. For beverages, a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the earthy sweetness of the vegetables. For non-alcoholic options, a sparkling water with a twist of lemon or lime is refreshing and balances the richness of the dish.
Frequently Asked Questions (FAQ)
Q: Can I make this dish vegan?
A: Yes! Simply omit the feta cheese or use a dairy-free alternative to make this dish completely vegan.
Q: Can I use a different type of oil?
A: Yes, you can substitute avocado oil with olive oil or another high-heat oil like grapeseed oil.
Q: Can I roast the vegetables ahead of time?
A: Absolutely. You can roast the beets and sweet potatoes up to a day in advance and reheat them in the oven just before serving.
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Roasted Beets and Sweet Potatoes with Feta and Cilantro
- Total Time: 50 minutes
Description
Ingredients
Instructions
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- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4-5 servings .
- Calories: 220 kcal per serving