This article was written for Annabel & Grace, which is now part of Rest Less.
Beetroot, Onion, & Sweet Potato Salad
Ingredients: serves 4
1 sweet potato (2 if you’re hungry)
4 garlic cloves
60ml + 2 tbsp olive oil
300g cooked beetroot
1 small red onion
3 tbsp white wine vinegar
2 tsp hot sauce
150g fresh or frozen peas
100g baby leaf spinach
large handful fresh coriander leaves
large handful fresh mint leaves
2 medium avocados
handful mixed nuts
salt and black pepper
How to prepare:
Peel the sweet potato and cut it into 1cm discs. Lay them on the baking tray along with 3 unpeeled garlic cloves. Pour over 2 tbsp oil and sprinkle with salt and pepper. Put into the hot oven for 20 minutes until soft and charring slightly at the edges. Remove and set aside.
Meanwhile finely slice the beetroot and place it in a bowl. Peel and mince the onion. Peel the remaining garlic clove and finely slice half (use the other half for something else). Add both to the beetroot. Pour over the white wine vinegar, the 60ml of oil and the hot sauce. Mix well and leave to infuse while the sweet potato bakes.
Put the peas into a small microwave-safe bowl, cover with a splash of water and cook on full power for 4 minutes. Quickly drain and run under cold water to cool, then add to the large bowl. Add the spinach. Finely chop the coriander and mint leaves and add to the bowl. Gently toss everything together.
Just before you’re ready to eat, halve and carefully stone the avocados. Run a dessert spoon around the inside of the skin to scoop out the avocado halves, then slice finely, try to keep the shape of the avocado halves.
Divide the salad between serving plates. Put a neat line of sweet potato slices on each plate and add a small pile of avocado. Spoon the beetroot over the plate. Roughly chop eht nuts and scatter them over and enjoy this delicious, healthy meal.
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