Roasted sweet potato and beetroot salad recipe
A colourful salad with a flavoursome tahini-miso dressing.
1 sweet potato, sliced length ways
1 beetroot, sliced
1 tablespoon coconut oil (for roasting)
Sea salt and black pepper to taste
1 packet of mixed salad greens
1 bunch of mixed fresh herbs (dill, coriander, basil)
Garnish of snow pea sprouts and edible flowers (optional)
1 tablespoon fresh ginger, minced
2 tablespoons white miso
2 tablespoons tahini
Juice of 1 lemon
1 tablespoon of water, depending on consistency
1. Preheat oven to 220°C.
2. Slice sweet potato and beetroot lengthways in approximately 1.5 cm slices. Arrange in rows on baking paper on a baking tray. Brush with coconut oil and sprinkle with salt and pepper to taste.
3. Roast for approx 20 minutes or until golden and crisp. Turn them once halfway through using a spatula. Remove from heat and allow to cool.
4. Using a blender, mix all miso-tahini dressing ingredients until smooth, and set aside.
5. Arrange mixed greens in two bowls and top with roasted sweet potato and beetroot. Drizzle with miso-tahini sauce and top with fresh herbs and sprouts.