Description:
A hearty, colourful salad featuring roasted sweet potato, beetroot, and mixed greens, dressed with a honey-mustard vinaigrette. A nutrient-rich option to highlight African produce.
Ingredients (Serves 4–6):
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2 medium sweet potatoes, peeled and cubed
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2 medium beetroots, peeled and cubed
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4 cups mixed salad greens
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1 red bell pepper, chopped
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2 tbsp olive oil
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Salt and black pepper, to taste
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1 tbsp honey
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1 tbsp Dijon mustard
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1 tbsp lemon juice
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2 tbsp fresh parsley, chopped
Process:
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Preheat oven to 200°C (400°F). Toss sweet potato and beetroot with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
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In a small bowl, whisk together honey, mustard, lemon juice, and remaining olive oil.
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Combine roasted vegetables with salad greens and red bell pepper.
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Drizzle vinaigrette over salad and toss gently. Garnish with parsley.
Serving Suggestions:
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Pairs well with braai meats or stews
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Can be served warm or at room temperature
Storage Info:
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Store in airtight container in fridge for up to 2 days. Dress just before serving.
