Beetroot, sweet potato & feta cheese salad

Beetroot, sweet potato & feta cheese salad

Roasting the beetroot gives it a lovely sweet flavour that goes beautifully with the saltiness of the feta.

By , 21 September 2015
Beetroot, sweet potato & feta cheese salad
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 323g serving contains
  • Fat high
    25.5g
    36%
  • Saturates med
    5.9g
    29%
  • Sugars med
    17.5g
    19%
  • Salt med
    1.2g
    20%
  • Energy 1792KJ 428KCAL
    21%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 555kJ/133kcal.
Ingredients
  • 3 tbsp olive oil
  • 2 level tsp clear honey
  • 500g small sweet potatoes (peeled weight) cut into thick slices
  • 2 small red onions, sliced into rounds
  • 300g pack Asda Long Life Cooked Beetroot, cut into thick slices
  • 50g walnut halves
  • 1 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 70g pack rocket
  • 100g feta cheese, broken into small pieces
Method
  • Pre-heat the oven to 190C/170C/Gas 5. Line two baking trays with baking paper. Put 1 tbsp of the oil and 1 tsp of the honey in a bowl and season. Whisk to combine, then add the sweet potato and onion. Toss to coat well and put on one of the trays. Cook in the oven for 15 minutes.

  • Add the beetroot to the tray and return to the oven for another 15 minutes. Leave to cool for 10 minutes so that they are warm but not hot.

  • Put the walnut halves on the other baking tray and cook in the oven for 5 minutes.

  • Whisk the rest of the oil with the vinegar, mustard and 1 tsp honey, then toss with the cooked vegetables.

  • Arrange on the plates with the rockets, walnuts and cheese.