Roasted sweet potato and beetroot salad recipe
This delicious, nutritious recipe has a sweetened umami twist.
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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.
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