Beetroot, Onion, & Sweet Potato Salad

June 8, 2018

This article was written for Annabel & Grace, which is now part of Rest Less.

I am always looking for new salad recipes but in particular those that are a meal on their own. This Beetroot, Onion, & Sweet Potato Salad from  Henry Firth and Ian Theasby, the authors of BOSH, does exactly that. I made it for a visiting vegetarian and my carnivore eating OH and they both loved it so now I am using it to feed my vegetarian and vegan children as a lunch time meal. All the recipes in this recipe book, BOSH – simple recipes, amazing food, all plants, so are suitable for vegans too.


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:

Bosh recipe book cover / BEETROOT, ONION, & SWEET POTATO SALAD 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.

To purchase this cookery book, BOSH – simple recipes, amazing food, all plants, click HERE.

For more of our favourite recipes click HERE

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