Mrs. Jackson Cooks

Life through food

Sweet potato and beetroot salad

on June 19, 2011

I am very sorry, I seem to have lapsed into not taking photos (partly because I’m so hungry and the food looks so good, it’s gone into my belly before photos are even thought of!), so you’ll have to take my word for it – this was a delicious salad.  And hubby approved too – which is a tricky thing to achieve for a vegetarian salad.  Hubby approval is easy for things like steak but salad and one that’s without meat – well, lets just say, hubby is a carnivore and will only eat vege options when I force feed them to him!  But in his own words – ‘the different flavours and textures work really well here – the sweetness and the tartness and the saltiness’ – you’d think he’d been watching Nigella or something (maybe he has, who knows…but we won’t go there, this is a PG blog!).

I found the recipe on the guardian website here:

I have to say, I didn’t really change this much at all – except to use walnuts instead of pine nuts, because I didn’t have any.  And the walnuts worked well too.  And I used feta instead of true goats cheese – but feta is nearly a goats cheese anyway, so it gave the same kind of taste and texture.

What I will say though, is that Angela Hartnett must be on another planet if she thinks that the sweet potato will roast in 15 minutes – I think I just about got there with it in 25 minutes.  So it’s not a very quick salad, nor is it a lunch box salad – it’s one to be eaten there and then.  But it’s worth the effort and makes a very good weekend lunch or light dinner.  It’s even fancy enough, I think, if you wanted to reduce the portion size and use it as a dinner party starter.  Plus you could prep the whole thing in advance and just combine at the last minute to serve.

Sweet potato and beetroot salad

Serves 2 (or 4 if using as a starter)

  • 2 medium sweet potatoes, scrubbed and cut into wedgets (leave skin on)
  • 1 tbsp olive oil
  • sprig of fresh thyme (or use 1tsp dried thyme if you don’t have fresh)
  • 1 bay leaf
  • salt & pepper
  • 2 whole beetroots (pre cooked). peeled and diced
  • handful of rocket or other spicy salad leaves (spinach, watercress, etc), chopped
  • 30g walnuts, almonds or pine nuts
  • 50g feta cheese or crumbly goats cheese, crumbled
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp wholegrain mustard
  1. Preheat the oven to 200 degrees celsius and put the sweet potatoes in a roating pan with the olive oil, thyme, bay leaf and season well.  Roast in the oven until cooked (for me this was about 25 minutes).
  2. Meanwhile, put the rocket and beetroot in a large bowl.
  3. Mix the dressing by combining the oil, vinegar, mustard and seasoning  and whisk well to make an emulsion.  Add this to the rocket and beetroot.  (I then went and did my hair and makeup whilst waiting for the sweet potatoes!)
  4. When the potato is done, add this to the beetroot mix and combine well.
  5. Then turn into serving plates and sprinkle the cheese and walnuts over the top.
  6. Serve with a glass of chilled white wine and some farmhouse bread – summer perfection

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