Roasted beetroot, sweet potato and feta salad

Recipe from: 19 NOvember 2010

Ingredients 7
Servings 1
Minutes 10 mins


Serving Change
  • 3
    red onions (skinned)
  • 6
    medium beetroots
  • 2
    large sweet potatoes
  • 6
  • Olive oil
  • 1/4
    balsamic vinegar
  • Feta


10 mins
Coat the vegetables with olive oil and roast till done, the onion and the sweet potato will take about and hour, the beetroot will need 20 or so minutes longer. Let the vegetables cool down. Skin the beetroot and cut into bite size pieces. Heat the balsamic vinegar and add the beetroot to it, fry in the vinegar until all of the vinegar is soaked up. Add the beetroot and the red onions to a salad bowl, cut the sweet potato in the same size pieces than the beetroot, add to the salad, and then add feta on top, serve on top of rocket leaves as a starter or as a side dish.

Reprinted with the permission of What's Cooking. To visit What's cooking's blog click here.

Read more on: bake  |  roast

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