Easy Sweet Potato Beetroot Salad

0 made it | 0 reviews | 0 photos
Source: throughthefibrofog.com

10 min
50 min
Easy Sweet Potato Beetroot Salad

Nutritious and full of flavour.

Original recipe here.


- 2 small beetroot

2 small sweet potatoes diced into small cubes

- 1/4 tsp sweet paprika

- 1/4 tsp dried thyme

- 1 tbs olive oil

- 1/2 bag rocket

- 1 tbs pumking seeds

- 1 green onion sliced

- 1 cup mozzarella torn into small pieces, or feta or goats cheese

For the maple garlic dressing

- 3 tbs extra virgin olive oil

- 1 tbs apple cider vinegar or white distilled vinegar

- 1 tsp maple syrup

- 1 garlic clove minced or finely diced

- pinch salt

- pinch black pepper


1. Preheat the oven to 200C / 390F and line a baking sheet with parchment paper. Add the diced sweet potatoes to the sheet, drizzle with olive oil and sprinkle over the paprika and dried thyme. Toss to combine, then spread into an even layer. Drizzle a little olive oil on the beets, then wrap in foil and place on the baking sheet. Roast the sweet potatoes for 30 minutes, then remove from the oven. Continue to roast the beets for a further 15-20 minutes until fork tender. Set aside to cool.

2. Make the dressing by combining the olive oil, apple cider vinegar, maple syrup, garlic, dried thyme, salt and black pepper and whisking or stirring well.

3. Once the beets have cooled, slice into cubes of a similar size to the sweet potato cubes. Place in a bowl with the sweet potatoes, pumpkin seeds and green onion and toss to combine.

4. Arrange the arugula on your serving plate and spoon on the sweet potato beet mixture. Add torn mozzarella, and drizzle over half the dressing. Taste test, and add more dressing to preference.


Reviews 0

No public reviews yet! Will you be the first?