Roasted sweet potato and beetroot salad

4 servings Prep: 15 mins, Cooking: 1 hr 20 mins
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Cumin roasted sweet potato with feta and pine nuts.

By Food24 February 20 2014
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Ingredients (14)

2 sweet potatoes — washed and cubed
1 Tbs cumin — seeds
450 g beetroot — cooked
80 ml vinegar — balsamic
1 Tbs sugar
150 g feta cheese
1 avocado
50 g pine nuts
150 g lettuce — baby butter
3 Tbs yoghurt — low fat
3 Tbs mayonnaise
1 tsp honey
1 tsp lemon juice
sea salt and freshly ground black pepper — pinch
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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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