Roast sweet potato and beetroot salad with mountain feta

Roast sweet potato and beetroot salad with mountain feta

Total: 50 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 1161 kcal
, Fat: 76 g
, Carbohydrate: 91 g
, Protein: 23 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potato

300 g sweet potatoes, cut into 1.5 cm cubes
1 tbsp olive oil
¼ tsp cinnamon
½ tsp salt

Dressing

3 tbsp olive oil
4 tbsp liquid honey
2 organic limes, use a little grated zest and all of the juice
2 pinch salt
a little pepper

Serve

250 g boiled beets, peeled, cut into approx. 1.5 cm cubes
80 g walnut kernels, coarsely chopped
150 g Fine Food Greek Mountain Feta D.O.P, crumbled
1 sprig peppermint, finely chopped
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How it's done

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Sweet potato

Place the sweet potatoes in a bowl. Add the oil, cinnamon and salt, mix, spread on a baking tray lined with baking paper.

Roast

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly.

Dressing

In a bowl, mix the lime zest with all the other ingredients up to and including the pepper.

Serve

Add the beetroot and the walnuts to the dressing along with the sweet potatoes, mix. Sprinkle with feta and peppermint.

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