Sweet Potato & Beetroot Salad



2 sweet potatoes

2 tbsp olive oil

270g baby beetroot (canned)

3 tomatoes

¼ red cabbage

2 avocadoes

50g rocket

3 tbsp toasted pine nuts


1 cup olive oil

½ cup balsamic dressing

1 tsp dried mixed herbs


Preheat oven to 180C.

Peel the sweet potatoes then cut into small dice.

Add 2 tbsp of olive oil and place on a baking tray. Roast for 30 minutes or until cooked.

Cut tomatoes and avocadoes into a 1cm dice then put into a bowl.

Finely slice the red cabbage and add.

Drain the beetroot and cut into wedges. Add the beetroot, rocket, sweet potatoes and pine nuts to the tomatoes, avocadoes and cabbage.

Combine all ingredients in a large bowl and gently mix together.

Serve on a large platter.



Combine all ingredients and serve in a jug alongside the salad.

Serves 6

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