Roasted Sweet Potato & Beetroot Salad

Ingredients

  • 100 g rocket (arugula)
  • ¼ cup almonds or pistachios
  • 1 large sweet potato
  • 3 small beetroots
  • ¼ cup feta cheese
  • 1 pomegranate
  • 1 tablespoon paprika
  • Pepper
  • Oil for cooking
  • 1 tablespoon garlic salt

Sauce / Dressing

  • ¼ cup balsamic glaze
  • ¼ cup olive oil
  • Salt and pepper
  • 1 tablespoon Dijon mustard

Method: 

1. Peel and dice the beetroot and sweet potato, then soak them in separate bowls of cold water. Soak for at least 30 minutes. This draws out excess starch (especially from the sweet potato) and stops the beetroot colour from bleeding into the sweet potato. Soaking starchy vegetables in cold water after cutting reduces surface starch that can make roasted pieces gummy or cloudy-tasting. Beetroot’s intense pigments (betalains) readily transfer colour, so keeping them separate preserves the bright orange of the sweet potato.

2. Toast the nuts in a dry pan until golden, or place them under the grill/broiler for a few minutes, watching carefully so they don’t burn. Toasting nuts develops deeper flavour through the Maillard reaction and makes them crunchier. Cool them completely before adding to the salad so they stay crisp.

3. Drain the soaked sweet potato and beetroot well, then toss them on a roasting tray with oil, paprika, pepper and garlic salt. Roast until soft and lightly caramelised (about 25–35 minutes at 200 °C / 400 °F, depending on dice size). You can roast these ahead of time and serve them cold or at room temperature.

4. For the dressing: whisk the balsamic glaze, olive oil, salt, pepper and Dijon mustard together until emulsified. 

5. To assemble: layer the rocket on a platter or plates, top with the roasted sweet potato and beetroot, drizzle with some of the dressing, then sprinkle over the crumbled feta, pomegranate seeds and toasted nuts.