African•healthy
Roasted Beetroot Salad with Sweet Potato and Pear
Colourful salad with sweet roasted beetroot, sweet potato and pear.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium beetroot kept whole
- Olive oil
- Salt
- 2 medium sweet potatoes peeled and cut into bite size pieces
- 1 pear cut into bite sized pieces
- 100 g (3.5oz) salad leaves
- 150 g (5oz) cubed feta cheese
- Large handful of chopped walnuts
- Balsamic vinegar dressing
Instructions
- 1
Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 / Aga roasting oven.
- 2
Drizzle some oil and salt on the beetroot, wrap them up in some foil and roast them for about 1 hr or until tender. When done take them out of the oven, let them cool and peel them. Then cut them into bite size pieces.
- 3
In the mean time mix the sweet potato with some oil and salt and roast for about 25 mins until done and set aside.
- 4
Assemble the salad by layering the leaves, then the beetroot, sweet potato and pear, then the feta cheese and walnuts before drizzling on the balsamic vinegar dressing.