Rocket and Pear Salad with Roasted Beetroot and Sweet Potato
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 2
- 2 medium sweet potatoes
- 2 medium beetroot
- 1 tablespoon extra virgin olive oil
- salt to taste
- 150 grams rocket or mixed rocket and baby spinach leaves, washed and dried
- 1 ripe pear
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 50 grams (or more if you like your food cheesy) feta cheese
- Dressing:
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons pomegranate molasses
- 3 tablespoons extra virgin olive oil
- Heat oven to 200 degrees and line 2 baking trays with greaseproof paper
- Scrub sweet potatoes and beetroot well, then chop into 2-3 cm cubes
- First place the sweet potato in a bowl, drizzle over some olive oil and a pinch of salt
- Toss to coat in oil and transfer to prepared tray
- Repeat with beetroot, then place both trays in the oven for approx 40 minutes, or until veggies are lightly browned and cooked through
- At this stage the vegetables can be set aside for later, or stored in the fridge for the next day
- When ready to serve, place rocket on the base of either one plate to share or on individual plates.
- Slice pear and evenly distribute over the rocket, along with the roasted sweet potato and beetroot
- Add all the dressing ingredients to a jar with a tight fitting lid and shake well
- Pour dressing over salad
- Then sprinkle with seeds and feta and serve
- Enjoy!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/04/18/rocket-and-pear-salad-with-roasted-beetroot-and-sweet-potato/
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