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Roasted sweet potato and beetroot salad recipe
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Serves: 2
Ingredients
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What to do
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Preheat oven to 220°C.
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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.
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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.
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Using a blender, mix all miso-tahini dressing ingredients until smooth, and set aside.
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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.
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