Sweets & Beets with Creamy Tzatziki

Ingredients

Veggies: - 1 bunch beets with greens, peeled and chopped (greens separately chopped) - 2 medium/large sweet potatoes, peeled and chopped - 3 tbsp olive oil, plus more for greens - 1 tsp dried dill - ½–¾ tsp salt - ½ tsp garlic powder - ¼ tsp pepper - Lemon juice

Tzatziki: - ½ cup full fat Greek yogurt - ¼ English cucumber, finely shredded - 1 tbsp fresh dill, chopped - ½ tbsp fresh mint, chopped (optional) - ½ tbsp olive oil - 1 clove garlic, minced - 2 tsp lemon juice - ¼ tsp salt - Pepper to taste

Toppings: - ¼ cup feta cheese crumbles - 1–2 tbsp sunflower seeds - 1–2 tbsp fresh dill, chopped - Pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Roast the veg. Add beets and sweet potatoes to a large sheet pan on opposite sides. Drizzle with olive oil, season with dill, salt, garlic powder, and pepper. Toss each separately. Roast 30–35 minutes until browned and caramelized, tossing a few times while roasting.
3. Make the tzatziki. Drain shredded cucumber using cheesecloth or paper towels — get the liquid out. Whisk together yogurt, cucumber, dill, mint, olive oil, garlic, lemon juice, salt, and pepper. Refrigerate until ready to use.
4. Dress the greens. Toss chopped beet greens with a drizzle of olive oil, lemon juice, and a pinch of salt.
5. Assemble. Spread tzatziki onto a plate as the base. Layer greens, sweet potatoes, and beets — repeat layers until everything's used. Top with feta, sunflower seeds, fresh dill, and pepper.

Nutrition (per serving, estimated)

• Calories: ~283
• Protein: 7g
• Fat: 16g
• Carbs: 29g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Add protein: White beans or chickpeas roasted alongside the veg add bulk and keep it vegan.
• Vegan version: Swap tzatziki for a tahini-lemon sauce; skip the feta or use a vegan alternative.
• Add acid: A quick pickled red onion on top cuts through the sweetness and balances the tzatziki beautifully.
• Swap greens: If you don't have beet greens, arugula or massaged kale works great as the base layer.