Roasted Sweet Potato & Beetroot Salad
This vibrant roasted sweet potato and beetroot salad is not only packed with nutrients but also bursting with flavour. Perfect as a side dish or a light main, this salad offers a satisfying combination of sweet, earthy, and tangy flavours.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 3 medium beetroots, peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 100g baby spinach leaves
- 100g feta cheese, crumbled
- 50g walnuts, toasted and roughly chopped
- 1 tbsp balsamic vinegar
- 2 tsp honey
- Salt and pepper, to taste
Method:
- Preheat your oven to 200°C (fan-forced).
- Toss the cubed sweet potatoes and beetroots in olive oil and ground cumin. Season with salt and pepper.
- Spread the vegetables on a lined baking tray and roast for 25–30 minutes, or until tender and slightly caramelised. Stir halfway through cooking.
- While the vegetables roast, prepare the dressing by whisking together the balsamic vinegar, honey, and a pinch of salt.
- Once the vegetables are ready, allow them to cool slightly.
- In a large bowl, combine the roasted vegetables with baby spinach, feta, and toasted walnuts.
- Drizzle the salad with the balsamic-honey dressing and toss gently to combine.
Serve this colourful salad warm or at room temperature, making it a versatile addition to any meal. Enjoy!
