Roast sweet potato and beetroot salad with mountain feta

Name: Roast sweet potato and beetroot salad with mountain feta
Prep time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 4 tbsp liquid honey; 300 g sweet potatoes; 2 organic limes; 250 g boiled beets; 80 g walnut kernels; 1 sprig peppermint; 150 g Fine Food Greek Mountain feta D.O.P; 4 tbsp olive oil; ¼ tsp cinnamon; ½ tsp salt; 2 pinch salt; a little pepper

salad starter

Total: 50 min. | Active: 20 min.

vegetarian, gluten-free

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Ingredients

for 2 people

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

How it's done

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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