Rocket and Pear Salad with Roasted Beetroot and Sweet Potato
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
  1. Heat oven to 200 degrees and line 2 baking trays with greaseproof paper
  2. Scrub sweet potatoes and beetroot well, then chop into 2-3 cm cubes
  3. First place the sweet potato in a bowl, drizzle over some olive oil and a pinch of salt
  4. Toss to coat in oil and transfer to prepared tray
  5. Repeat with beetroot, then place both trays in the oven for approx 40 minutes, or until veggies are lightly browned and cooked through
  6. At this stage the vegetables can be set aside for later, or stored in the fridge for the next day
  7. When ready to serve, place rocket on the base of either one plate to share or on individual plates.
  8. Slice pear and evenly distribute over the rocket, along with the roasted sweet potato and beetroot
  9. Add all the dressing ingredients to a jar with a tight fitting lid and shake well
  10. Pour dressing over salad
  11. Then sprinkle with seeds and feta and serve
  12. Enjoy!
Recipe by Healthy Home Cafe at