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Roasted sweet potato and beetroot salad recipe

This delicious, nutritious recipe has a sweetened umami twist.

Roasted sweet potato and beetroot salad

Serves: 2

Ingredients

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What to do

  • 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.

  • Try more of Natascha’s recipes in the free be. Eat Clean Recipe Book or visit cleancookingrecipes.com

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