Roasted sweet potato and beetroot salad

Recipe from: 20 February 2014
recipes salads healthy vegetarian

Ingredients 15
Servings 4
Time 00:15

Ingredients

  • 2
    large sweet potatoes - washed and cut into chunks
  • 1
    Tbs
    cumin seeds
  • 450
    g
    cooked beetroot
  • 80
    ml
    balsamic vinegar
  • 1
    Tbs
    sugar
  • 150
    g
    feta
  • 1
    avocado
  • 50
    g
    pine nuts
  • 150
    g
    baby butter lettuce
  • Dressing:
  • 3
    Tbs
    plain low fat yoghurt
  • 3
    Tbs
    mayonnaise
  • 1
    tsp
    honey
  • 1
    tsp
    lemon juice
  • pinch salt and pepper
 

Method

01:20
 
Preheat oven to 200ºC.

Place the sweet potato on a baking tray and drizzle with a little olive oil, season with salt and sprinkle over the cumin seeds. Roast for 1 hour, turning every 20 min, then remove and set aside to cool.

Place a non-stick pan on medium-high heat and place the beetroot, balsamic and sugar in the pan, once the sugar has melted and the balsamic has reduced, toss a few times to coat and keep on the heat until the liquid has evaporated, set aside to cool.

Dry-fry the pine nuts, tossing occasionally in a pan until just beginning to brown, then remove from the heat and allow to cool.

To make the dressing: simply pour all of the ingredients into a bowl and whisk together, taste, and adjust the seasoning if needed.

Assemble by placing the lettuce leaves on a large serving dish and topping with the potato and beetroot, then break over feta, spoon over avo and sprinkle with pine nuts.

Drizzle liberally with the dressing and serve.

Recipe reprinted with permission of Undomestikated. To see more recipes, click here.
 

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