Roasted Beets and Sweet Potatoes with Feta and Cilantron

There’s something magical about the combination of sweet and savory, and this Roasted Beets and Sweet Potatoes with Feta and Cilantro recipe hits all the right notes! It’s creamy, vibrant, and full of earthy flavor. The sweetness of the roasted veggies pairs perfectly with the salty, tangy feta, while a sprinkle of fresh cilantro adds a burst of freshness. Whether you serve it warm or chilled, this dish is as gorgeous on the plate as it is on your taste buds—and it’s super easy to make. Perfect for weeknight dinners, meal prep, or your next potluck!

Table of Contents

Why You’ll Love This Recipe

This dish is a total crowd-pleaser—and it’s just as great for meal prep as it is for impressing dinner guests. Roasting brings out the natural sweetness of the beets and sweet potatoes, giving them a caramelized edge that’s downright addictive. The feta adds creamy, salty contrast, and cilantro gives a fresh, herby finish. It’s gluten-free, vegetarian, and packed with nutrients like fiber, vitamin A, and iron. Best of all? It’s so easy—just chop, roast, toss, and serve. Minimal effort, maximum flavor!

Ingredients

You don’t need a long list to create bold flavor! This recipe keeps it simple with fresh, wholesome ingredients that you can find at any grocery store. Here’s what you’ll need:

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ¾ cup crumbled feta cheese
• ¼ cup fresh cilantro, chopped
• Optional: squeeze of lemon juice for brightness

Pro tip: Use golden beets if you prefer a slightly milder flavor and less staining!

Instructions

This recipe is as easy as it is delicious. With just a bit of chopping and roasting, you’ll have a beautiful side dish (or light main!) ready to enjoy. Here’s how to make it:

👩‍🍳 Step-by-Step Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prep the veggies: In a large bowl, toss the cubed sweet potatoes and beets with olive oil, salt, pepper, and garlic powder (if using). Make sure everything is evenly coated.
3. Roast: Spread the vegetables out in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until tender and slightly crispy on the edges.
4. Cool slightly: Let the roasted veggies cool for about 5 minutes so the feta doesn’t melt too much when added.
5. Assemble: Transfer the roasted beets and sweet potatoes to a serving bowl. Add the crumbled feta and chopped cilantro. Toss gently to combine.
6. Optional: Drizzle with a little lemon juice for brightness just before serving.

Servings and Timing

This dish is ideal for busy weeknights or colorful weekend spreads. It’s simple, satisfying, and perfect as a side dish or even a light vegetarian main course.

🍽️ Servings and Timing:

• Servings: 4 as a side, 2 as a light main
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Tips and Variations

Want to mix things up a bit? This recipe is super versatile, and you can tweak it based on what you have on hand or your personal flavor preferences.

💡 Tips and Variations:

• No cilantro? Swap it for fresh parsley or mint for a different herbal twist.
• Add protein: Toss in some chickpeas or grilled chicken to make it a complete meal.
• Switch the cheese: Goat cheese or ricotta salata are great alternatives to feta.
• Add crunch: Sprinkle on some toasted nuts like walnuts, almonds, or pumpkin seeds.
• Try different veggies: Carrots or parsnips can be added or substituted for a bit of variety.
• Make it vegan: Skip the feta or use a dairy-free cheese alternative.

Storage

Got leftovers? No problem! This dish stores beautifully and tastes just as good the next day—maybe even better as the flavors meld together.

How to Store Leftovers:

Serving cold? This makes a great chilled salad straight from the fridge—just give it a quick stir and maybe a fresh sprinkle of cilantro.

Refrigerator: Store in an airtight container for up to 4 days.

To reheat: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.

FAQS

Roasted Beets and Sweet Potatoes with Feta and Cilantro—perfect for first-time cooks or anyone curious before diving in!

I first made this Roasted Beets and Sweet Potatoes with Feta and Cilantro on a cool autumn evening when I needed something comforting but still fresh. I had beets leftover from the farmer’s market and a block of feta just waiting to be used. I tossed everything together on a whim, added some chopped cilantro from my little windowsill herb garden, and boom—magic happened.

Since then, it’s become one of those go-to dishes I make when I want something colorful, cozy, and a little unexpected. Whether I’m serving it warm with grilled chicken or cold as a lunch salad the next day, it never disappoints. The sweet and savory combo, the creamy cheese, the pop of herbs—it’s just too good not to share.

So whether you’re roasting veggies for the first time or looking for a fresh side dish to impress your guests (or yourself!), give this recipe a try. You might just fall in love with beets all over again 💛

Craving more tasty recipes? Follow @howtocookmeals on pinterest and facebook for daily inspiration!

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