Sweet Potato & Beetroot Salad

SWEET POTATO & BEETROOT SALAD

Ingredients

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

Dressing

1 cup olive oil

½ cup balsamic dressing

1 tsp dried mixed herbs

Method

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.

 

Dressing

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

Serves 6