Cranberries & Lemon-Honey Dressing
Ingredients:
1 large sweet potato, peeled and diced
2 medium beets, peeled and diced
2 tbsp olive oil
Salt and pepper, to taste
1/2 cup crumbled feta cheese
1/4 cup dried cranberries
1 tbsp chopped fresh parsley (optional)
For the Lemon-Honey Dressing:
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp honey
1 tbsp olive oil
Salt and pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Toss the sweet potato and beet cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until tender and slightly caramelized.
In a small bowl, whisk together lemon juice, lemon zest, honey, olive oil, and a pinch of salt and pepper.
Transfer roasted vegetables to a bowl while warm. Top with crumbled feta, dried cranberries, and parsley if using. Drizzle with lemon-honey dressing and serve immediately.
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Kcal: Approximately 390 kcal per serving
Servings: 2